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" Two years ago, when William Bradley was a chef at Vu in Scottsdale, Arizona, I pegged him as a culinary star in the making. Now, with the carte blanche to cook as he pleases at the Grand Del Mar Resort outside San Diego, he has fulfilled that promise. &amp;quot;Spare no expense&amp;quot; is the guiding principle at this flamboyantly deluxe resort, and up to $30 million was poured into Addison, named after Florida architect Addison Mizner, whose Mediterranean designs are evoked in a restaurant of Venetian-plastered walls and carved stone columns, with a dining room that opens onto Los Pe\u00F1asquitos Canyon Preserve. There is a twenty-thousand-bottle wine room and a chef&amp;#039;s table that goes for $2,500 for up to a dozen people. However lavish everything else is, Bradley keeps his cuisine simple, rarely using more than three ingredients in a dish. The result is a menu of powerful restraint: morel mushrooms tinged with a mild French mustard and maple-roasted garlic. A nearly translucent sea scallop has a sweet brininess and picks up color from a saffron-celery-leaf sauce. Classic lamb persill\u00E9 served with a warm goat-cheese-and-leek tart and a tangy lemon-sorrel salad. For dessert, Bradley&amp;#039;s frozen strawberry souffl\u00E9 is adorned with sweet-and-sour rhubarb and warm chocolate ganache. Addison may look like the most extravagant new restaurant, but dining here is also a lesson in all that is subtle about fine food. While waiting for your table, have a drink on the terrace and watch the sun set over the desert. 5200 Grand Del Mar Way; 858-314-1900; addisondelmar.com.  This year&amp;#039;s list spans cities and cuisines, but the restaurants share at least one trait: a palpable feeling that the owners are giving their all to please you. 23Hoyt, Portland, Oregon * [Back to Best New Restaurants, 2007] * All&amp;#039;Angelo, Los Angeles, California "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/reviews/a3609/addison1107/>