Addison, the fine dining restaurant at the new Grand Del Mar, has earned one of the most coveted awards of all: a Five Diamond rating from the Automobile Association of America.
Located on the lushly landscaped grounds of the resort, Addison is the first restaurant in San Diego to earn this prestigious designation. Amidst an atmosphere of unabashed opulence, Addison features contemporary French cuisine prepared by executive chef William Bradley and his culinary team.
Since opening in October 2006, the $30 million stand-alone dining venue has accrued an impressive array of critical acclaim, including a rare three-star review from the Los Angeles Times, recognition as one of Esquire magazine's "Best New Restaurants for 2007" and high praise from other media including Wine Spectator, Forbes.com, Wine & Spirits, Sante and Food & Wine.
"AAA's rating system is the most respected lodging and restaurant evaluation program in the industry," said Tom Voss, president of Manchester Grand Resorts. "It is a tremendous honor to receive this designation, which firmly establishes Addison as one of the country's top fine dining destinations, and demonstrates the high level of excellence and service that we strive for throughout the entire resort."
According to the AAA guidebook description, a Five Diamond restaurant is "renowned and consistently provides a world-class experience. Menus are cutting edge, using only the finest ingredients available, and food is prepared in a manner that is highly imaginative and unique. The combination of technique and ingredients is extraordinary, reflecting the impeccable artistry and awareness of highly-acclaimed chefs. A maitre d' leads an expert service staff that exceeds guest expectations by attending to every detail in an effortless and unobtrusive manner."
The AAA Diamond Rating process is North America's premier restaurant rating program. To be considered for AAA approval and rating, lodgings and restaurants must undergo a thorough inspection. The Auto Club's staff reviews Southern California's establishments and Five Diamond venues undergo the most extensive scrutiny, with an estimated 0.2 percent of the thousands of establishments reviewed garnering this status.
The Oceanaire Seafood Room San Diego welcomes Philip Shayne as its new general manager. In his new position, Shayne will oversee management, personnel and the overall operations of the restaurant. Shayne brings more than 15 years of restaurant, hotel and food and beverage management experience, as well as culinary experience, garnered from work through several esteemed fine dining establishments in Florida, New York and California.
Most recently, Shayne served as the general manager for Chef Allen's, an award-winning restaurant in Aventura, Fla. In this position Shayne supervised all restaurant operations including design and maintenance of a 400 selection wine list. Under his management, Chef Allen's was honored with a No. 1 Zagat rating in food, service and wine list as well as the International Star Diamond Award. In addition to Chef Allen's, Shayne's experience includes managing award winning restaurants such as Five Crowns a Lawry's Restaurant, Morton's of Chicago, Palladin and Barton G, and culinary experience in the kitchens of Stars and Brasserie Savoy in San Francisco.
"After spending my last 10 years in New York and Florida, I am delighted to return back to California and continue my culinary career and implement my managerial and operational knowledge toward the continued success of Oceanaire San Diego," said Shayne. "I am eager to work at San Diego's award-winning seafood restaurant with a staff that has such a passion toward providing guests with the finest dining experience possible."
Headquartered in San Marcos, Submarina California Subs has hired two new team members. Kirk Thompson will serve as executive vice president of area development and Vicki Finley will serve as the company's director of marketing.
In his new role, Thompson will be responsible for developing new Submarina locations and facilitating nationwide growth for the sandwich chain. Previously, he was a national account manager for Unisource Worldwide and formerly served as the executive director of purchasing for Mail Boxes Etc., a $1.5 billion franchisor with 3,400 domestic locations.
Finley will be tasked with developing brand strategy and implementing marketing programs for the company nationwide. Prior to joining Submarina, she was a marketing manager for Rubio's Fresh Mexican Grill for four years. She holds a Bachelor of Science degree in business management from SDSU.