100% say Yum
7 people voted
100% say Yum
7 people voted
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6AM - 10PM, Daily
Accepts Credit Cards
$ - Cheap Eats (Under $10)
$$ - Moderate ($11-$25)
$$$ - Expensive ($25-$50)
$$$$ - Very Pricey (Over $50)
Reviews of Adele's Cafe
JoAnn Bassett posted on 11/02/2009
The staff ,the food and some fun bottles of wine!!!<br />
You have to love this place! My family had the full family feast last year at thanks giving what a treat!!! Wonderful food and they send you home with your leftovers, We had our Hot Turkey sandwiches and more the next night. Price was right and ( good for me ) NO CLEAN UP.. Hope to do it again this year!!
The BeachBum posted on 05/23/2009
In 2007 Adele's was named the Best Breakfast in San Clemente along with San Clemente's Best Drink Contest Winner! Adele Lux, was born and raised in San Clemente. She spent 20 years as a waitress in local establishments such as the Sunrise Café. She saved her money and in July of 1998, with $2,000 in the bank, she opened the doors to Adele’s Café in the Old City Plaza in downtown San Clemente. She outgrew that location and in March of 2007 Adele's Cafe moved to its present location inside the lobby at the San Clemente Inn. She added a small stage and left room for a dance floor so after dinner you can sing and dance `till closing. <br />
From great home style food to steaks and seafood, everything’s great! Definitely go for breakfast (be sure to get some of her killer skillet hash-browns), but be sure to come back for dinner. Reasonable pricing. A fun atmosphere with live music five nights per week. Don’t miss John Solone and the band’s Tribute to Sinatra with Shelly Morgan singing all of your old favorites on Friday's at 7:00pm. I just got back from Las Vegas where I went to see The Rat Pack and this brought back some of those moments for me. It was a lot of fun.<br />
I had the fresh salmon. It was very flavorful with just the right hint of garlic butter so as to enhance but not overpower the wonderful taste of the salmon. Though I am accustomed to open flame, grilled salmon, I have to admit this was a refreshing change. So tender it was hard to keep it on the fork.<br />
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