San Diego Michelin Guide
The ULTIMATE honor for any restaurant is a Michelin star. Chef’s strive their entire life to prove to the world that their restaurant is of the best of the best. This guide explores the honorees of the Michelin Guide and what makes them so special.
Addison - 2 Michelin Stars
Chef William Bradley continues to flaunt his impressive skills at this iconic, standard-setting dining room, and his talents are more tangible now than ever before. Whether you opt for a tasting of five or ten courses, you’ll be blown away by his finessed presentations, which encompass global flavors without ever feeling pretentious or trite.
Addison's menu while constantly evolving also retains the chef's signatures—like that artichoke au gratin layered with whipped parmesan, potato purée and shards of sourdough. Other enticing plates include a beautifully bronzed squab matched with creamy liver pâté sealed in beet and blackberry gelatin. Of course, there’s always a playful element, as seen in a plate of “chips and dip” featuring tissue-thin potato ribbons with saffron-lemon crémeux.
The rarefied mien of its surroundings suits this food beautifully, with marble columns and inlaid floors. Service is at its peak, combining genuine hospitality with gracious pacing. In lieu of dessert, meals may conclude with one of the best cheese carts around town, allowing guests to select four favorites from an outstanding array of over two-dozen options.
Sushi Tadokro - 1 Michelin Star
Located off the beaten path, this mini counter has been a mighty hit since throwing open its doors. Inside, servers move about with quiet efficiency as soft jazz plays in the background. Guests are in good hands here, as Chef/owner Tadakoro and young chef, Tatsuro Tsuchiya take great pleasure in providing a delightful dining experience.
Attention to detail is a hallmark, as seen in homemade sauces, prime ingredients, and the fish of the day resting in a wood box. Omakase is the way to go, especially if it includes meaty oysters from British Columbia or succulent scallops from Hokkaido. A mix of sea urchin from California and Hokkaido topped with ikura eggs hits all the right notes; just as golden eye snapper with a thin veil of kombu is an umami thrill.
Soichi Sushi - 1 Michelin Star
Named for Chef Soichi Kadoya, this intimate restaurant is quickly making a name for itself. Pale yellow walls and a light wood counter set an understated elegance. Discover a bit of magic as you glance out the window—the bamboo fence out front hides a wee garden and water feature.
There are two omakase and many à la carte items on offer here. The chef may be chatty, but his food shows serious focus. Sushi leans classic, but it's impressive and flaunts much skill. Pike mackerel is balanced by ginger and scallion, while kampachi delivers clean, simple flavors. Sea bass is served with the sugar caramelized on top; and nigiri highlights include shad topped with creamy liver. Shirumono fish soup is the perfect transition before the rich green tea ice cream.
Jeune et Jolie - 1 Michelin Star
Partner John Resnick and Executive Chef Eric Bost are behind this very appealing and well-orchestrated French restaurant. Oozing with style and elegance at every turn, the name—which translates to “young and pretty”—could just as easily illustrate the clientele and décor here.
Flaunting a nouvelle-French sensibility, the room is dressed in shades of rose and flooded with natural light. If that doesn’t sound alluring enough, envision such art deco details as a horseshoe-shaped velvet booth and terrazzo marble bar. The wide-open kitchen’s "call and response" method leads to the regular and audible “oui!” wafting throughout; and the food items turned out by them is top-notch with a playful twist. Imagine the likes of grenouille served with fermented chili and tamari.
This cooking however also displays a mature direction, with solid ingredients, unique combinations, and beautiful presentations. Broken into categories like Un, Deux, Trois, diners may begin with a demitasse of warm leek soup replete with hints of lemongrass; and close out over a strawberry meringue shell (fraises à la crème) filled with house-made jam and yuzu cream.
Other Mentions
Callie - Bib Gourmand
Chef Travis Swikard comes back to his hometown wreathed in glory, having earned his wings helming restaurants for culinary icon Daniel Boulud in New York City. Hip locals can now reap the benefits of the years he spent honing his craft in fine dining kitchens at this sharply designed and boisterous spot.
The cuisine takes advantage of the best ingredients SoCal has to offer in highly shareable dishes featuring the bold, sunny flavors of the Mediterranean. Vegetables and seafood steal the show, with spice as a key supporting character. Behold the kampachi crudo with an herb-y Israeli hot sauce and black lime, or carrots with crunchy cashew dukkah and burnt orange habanero dressing. Save room for sweets like the warm chocolate chip tahini cookie.
Cesarina - Bib Gourmand
Step into this charming trattoria and you’ll instantly feel like part of the famiglia. A glass-walled pastificio provides a behind-the-scenes view of the production—from fusilli to tortelli, while a tableside tiramisu brings the show right to you.
There's a warm, boisterous atmosphere here, accented by the hand-painted, mismatched pottery on each table, and a musical Italian lilt will make a glass of Valpolicella all the more enticing. Most of the menu is mix-and-match, with a selection of pasta shapes and sauces that can be paired to your liking (though the friendly servers may nudge you away from a bad combo). Those on a quest for indulgence should look no further than the truffled gnocchi with a cream sauce, served in its own copper pot.
Morning Glory - Bib Gourmand
It's strictly breakfast and brunch only at this Little Italy spot, which isn't however just for the bright-eyed and bushy-tailed. The playful décor may look feminine with its plush booths, pink-and-green marble floors and a champagne vending machine, but look closer and you'll find a few skulls and dark touches. Inside, it's always jumping and there's a wait, so plan ahead.
It's all about familiar-seeming favorites and of-the-moment meals—hello, avocado toast and shakshuka. Fluffy soufflé pancakes are worth waking up for, and fried rice with pork belly plus two eggs with runny yolks is a great riff on tradition. The dirty scallop slice is a thick rectangle of potatoes au gratin fried to golden, then doused in rich sausage gravy for next-level enjoyment.
ANIMAE - The Plate
It's smack dab in the heart of San Diego's power scene, located on the ground floor of the Pacific Gate by Bosa in the Embarcadero Marina, so it comes as no surprise that Animae is sexy and scene-y. This bastion of glamour attracts a who's who of trendy diners who come here largely to be seen—attention seekers should ask for the cushy round booths in the center of it all.
Luxe details abound, with thick velvet curtains and art deco elegance, but the Asian fusion plates are on pace with the setting and most dishes are meant to be shared. The coal-fired octopus skewer with shishito peppers, basil aïoli and bacon is a reliable pick, while the chef's rendition of glazed black cod with tatsoi , sunflower dashi and shimeji mushrooms is a total crowd-pleaser.
Menya Ultra - The Pate
This Japanese import, whose first shop was opened in Akita Prefecture before spawning numerous offshoots, has been a local hit since day one. The first stateside location, it is set in a Clairemont strip mall and yet attracts a crowd; two more recent spin-offs, in Mira Mesa and Hillcrest, are similarly popular. Inside, one may expect efficient service and a no-frills vibe.
On the menu, ramen is the main attraction. Diners are faced with few choices: the house broth is a rich, porky tonkotsu enhanced with miso; while the tantanmen is a unique take on Sichuan dan dan noodles, bolstered with ground pork and a touch of spice. Each item comes with excellent springy noodles and the option of add-ons—the ajitama egg, for instance, was a strong contender.