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Brad A. Johnson

Food & Travel

Brad A Johnson
  • Blog
  • About
  • Photography
    • Food Photography
    • Travel Photography
    • Restaurant Photography
    • Hotel & Resort Photography
  • Writing
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Quick Review: The Grand Del Mar Resort, San Diego

  • February 23, 2012
  • Brad A. Johnson
When the Grand Del Mar opened in San Diego a few years ago, I didn’t love it. I thought everything felt too contrived, too set-designed, too gold-plated, too over-indulgent. Too much luxury, everywhere, over-the-top. However, now that the resort has had some time to mature and patina, I’ve changed my mind. Now I love it. Now that it feels worn in, everything makes sense.
Fairmont Grand Del Mar (Photo by Brad A. Johnson)
Fairmont Grand Del Mar (Photo by Brad A. Johnson)
Reflection pool at Fairmont Grand Del Mar, 2012 (Photo by Brad A. Johnson)
Fairmont Grand Del Mar (Photo by Brad A. Johnson)

The landscaping has grown in beautifully. The staff doesn’t miss a beat. The fabrics and leathers that once felt so pristine have been wrinkled just so. There’s a beautiful patina that suggests a certain longevity and grace. And those gold-plated bathroom faucets, thank god, aren’t so shiny any more.

Duck and truffles at Addison (Photo by Brad A. Johnson)
Custard and caviar at Addison (Photo by Brad A. Johnson)
Fairmont Grand Del Mar (Photo by Brad A. Johnson)

The one thing about this resort that I actually loved from Day One was its fine dining restaurant, Addison. It was good then. It’s even better now. It’s a true destination restaurant, set apart from the hotel in a free-standing structure just up the hill. The fireplace is roaring in the lounge. Bartenders are shaking cocktails in the bar. Lights from the wine cellar cast a soft glow upon the dining room. Elegantly dressed waiters glide around the room without making sounds. And the chef? William Bradley is easily one of the finest chefs working in California today. His coddled farm egg with caviar is a throwback to vintage Paris. Sea bass becomes ceviche in a broth of Thai-style green curry and cucumbers sliced so thin they’re translucent. Dumplings as light as air are filled with sweet king crab and a hint of orange, a fleck of basil. Bradley matches black truffles and crimini mushrooms with an insanely handsome slice of duck. Beets. Caramelized endive. We’ve gone off menu, and I’ve lost track of what I’ve eaten. I remember Champagne, lots of it, the expensive kind, followed by Spanish whites and French Burgundies. A peanut butter terrine with amaretto ice cream and honey anglaise…

For more travel inspiration and photos, I invite you to follow me and join the conversation on Facebook, Instagram and Twitter.

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Brad A. Johnson

Brad A. Johnson is a writer and photographer specializing in food and travel. His work has been honored by the Lowell Thomas Travel Journalism Awards, James Beard Awards, World Food Media Awards, Food Photographer of the Year Awards, Society of Features Journalism Awards and others. Based in Southern California, Brad currently serves as Editorial Director of the new luxury consumer travel magazine of the Global Travel Collection (launching Spring 2023).

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Hey, OC. FYI in case you missed it, @ryegoods has opened a new location on Red Hill in Tustin, just down the street from Flight/Mess Hall. Same incredible breads and pastries as the original on the peninsula. No lines here, plus a huge seating area. #sourdough #pastries #coffee #orangecounty 322 9
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I’m not sure which I liked better about the @fstokyo, the valet greeter and escort from the train station, the view of the trains from our room, or the super comfy pajamas. Excellent service all around. #Tokyo #Japan #hoteljunkie 79 3
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Well, that was interesting.  A toast to 2022. And looking forward to ‘23. Cheers, and safe travels to all. 81 1
Brad A. Johnson
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Writer. Photographer. Traveler. Restaurant Critic.

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