NINE-TEN Restaurant & Bar
American restaurant · San Diego
910 Prospect St, La Jolla, CA 92037, USA
Highlights
Michelin-recognized farm-to-table cuisine with seasonal dishes
Michelin-recognized farm-to-table cuisine with seasonal dishes
"There may be no better way to end a day of watching the seals and surf than savoring a plate of Jamaican jerk pork belly at Nine-Ten. Located in the century-old Grande Colonial Hotel, the dining room is more relaxed than grand, populated by beachy sorts who keep their shades on through dinner. During lunch, the menu offers casual fare like sandwiches and salads; the front sidewalk and back area overlooking the pool are excellent spots to tuck in. Those seeking the fullest experience at dinner may opt to put themselves at the “mercy of the chef,” their cheeky way of offering a tasting menu. The pastry program is a highlight, whether it’s freshly baked pastries at brunch or a “creamsicle” dessert with citrus cake, coconut ice cream and orange sherbet." - Michelin Inspector
"Best known for its fine dining experiences, many people don’t realize that Nine-Ten Restaurant and Bar also makes a mean burger. This La Jolla gem and Michelin standout offers an ideal backdrop for an upscale burger night: a high-ceiling dining room, an L-shaped bar, and an ocean-inspired wall panorama by local artist Dana Montlack set the scene. The restaurant’s $29 namesake burger comes with a half-pound patty made of grass-fed beef served on a brioche bun with homemade pickles, mustard aioli, lettuce, and tomato, plus diner’s choice of fries or mixed greens. Adding truffle fries to the mix for $2 is basically a prerequisite. Know before you go: Other add-ons like gluten-free buns, bacon, cheese, and avocado can cost up to $5 more." - Roxana Becerril
"This Michelin-recognized restaurant is redefining farm-to-table dining in a fashionable way. With a high-ceiling dining room and an ocean-inspired wall panorama by local artist Dana Montlack, Nine-Ten offers a boutique setting helmed by acclaimed chef Jason Knibb. Couples can choose from three private dining rooms or buy out the entire venue to seat up to 65 guests. The Sun Room accommodates 60 guests that can stay warm in front of a cozy fireplace while looking out over the Pacific Ocean and the Grande Colonial Hotel pool; the Parlor Room features 13-foot ceilings and ornate crown moldings for 20 people; and the La Jolla Room can hold up to 50 guests and is filled with natural lighting from large windows. Special events menus include the option for a three-course plated dinner with a starter, entree, and dessert; a dinner buffet; platters; stations; and passed hors d’oeuvres. Lobster bisque, jerk pork tenderloin, and filet mignon with cabernet reduction have been past selections." - Roxana Becerril
"From this elegant and contemporary restaurant, chef Jason Knibb and team execute dishes from an eclectic menu that spans the globe, using hyper locally sourced ingredients. It’s no surprise the folks at Michelin have recognized this La Jolla restaurant as a guide inclusion. While Nine-Ten offers lunch and weekend brunch as well as a great bar menu, dinner is its main event with highlights that include Knibb’s signature Jamaican jerk pork belly, as well as his takes on the Italian classic cacio e pepe and hamachi sashimi served with marinated baby shitake mushrooms to kick off the meal. For a truly remarkable meal, splurge on the “Mercy of the Chef” dinner, a six-course culinary adventure that offers dishes not on the regular menu. Know before you go: When you want to truly impress guests with chef Knibb’s plates, ambiance, and a pleasant after-meal saunter around La Jolla Cove, Nine-Ten is where you want to book." - Candice Woo
"A hotel in tony La Jolla might not be the likeliest place to find some of the best jerk of your life, but stranger things have happened. The restaurant delivers two versions of the Jamaican classic: one is a perfectly aromatic, spicy grilled chicken, and the other is an appetizer with a place in San Diego’s pantheon of iconic dishes. Cubes of pork belly draped in a jerk jelly mingle with plantains and black-eyed peas in a glaze that balances sweetness and heat like a tightrope walk. Nine-Ten’s take on cacio e pepe is equally righteous—it pairs handmade porcini spaghettini and shaved mushrooms for maximum umami." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, team infatuation
