Southern California’s only Five-Star/Five Diamond restaurant and recipient of Wine Spectator’s Grand Award, Addison offers an elegant approach to contemporary French cuisine, inspired by a passionate team, including Relais & Chateaux Grand Chef William Bradley and Wine Director Elizabeth Huettinger. MENU: Reflecting Chef Bradley’s refined style, the menu features intense flavors and simple, yet masterfully combined ingredients. Offered as a multi-course experience, the menu changes frequently and incorporates seasonal inspirations. Four-, seven- and ten-course options are available. LE SALON BAR & LOUNGE: Share savory petite assiette and sip an ever-changing array of vintage and seasonally inspired cocktails in Addison’s lounge. CORKAGE: There is a $75 corkage fee per 750ml bottle, up to the equivalent of three bottles, not represented on the wine list. VEGAN GUESTS: Chef is pleased to accommodate vegan guests with a 48-hour notice.