910 Prospect Street , La Jolla, 92037
An ongoing commitment to innovative cuisine using only the freshest local produce makes NINE-TEN a must visit for culinary aficionados. Led by award-winning Chef Jason and Pastry Chef Jose Alonzo III, NINE-TEN’s regional cuisine with an emphasis on produce from local artisan farmer features the unique seasonal style of cooking with menus dictated by the local harvest. The menu is created daily to take advantage of fresh produce discovered during daily excursions to local providers including Chino Farms. The bounty of the sea is also featured with local fish selections and items arriving daily from Hawaii and the North Pacific and Atlantic regions.
Chef Knibb, a recipient of San Diego’s Chef of the Year Award by the California Restaurant Association, has been at the helm of NINE-TEN’s kitchen since September of 2003. Born in Montego Bay, Jamaica, he has trained under some of this country’s most celebrated chefs including Wolfgang Puck and Roy Yamaguchi and Hans Rockenwagner. His name is recognized in national culinary circles, having amassed many awards and accolades for his style and cuisine, including: a “Plate Distinction” in the premiere California Michelin Guide, one of only 34 San Diego restaurants to receive such distinction; a “very good to excellent” rating by Zagat Survey®; and a 2010 Rising Star Chef nod from StarChefs (one of only 2 chefs in San Diego to be recognized for this coveted honor). Jason was also a 2011 contender on the Food Network’s Iron Chef America, battling Bobby Flay in a seafood showdown.
The warm ambiance of NINE-TEN is enhanced with rich mahogany wood accents throughout the narrow, high-ceiling dining room, offering the perfect combination of sophistication and casual elegance. Dining is also available on the sidewalk patio situated on lively Prospect Street where people watching becomes a pastime. Al fresco ocean-view dining is offered on an outdoor terrace with peeks of the Pacific Ocean. NINE-TEN takes great pride in its enthusiastic and spirited service, while still being gracious and unassuming. The staff is exceptionally well trained and educated on the food and preparation methods, as well as wine selections and pairings.
Today, the restaurant continues to celebrate more than a decade as one of San Diego’s first ‘farm-to-table’ restaurants, receiving consistent acclaim for its cuisine, its chefs and its commitment to sustainability.
Breakfast is served Monday-Friday. Lunch and dinner served daily. Brunch is available Saturday and Sunday. A Monday through Friday happy hour is also featured.
NOTE: The Passport Unlimited program and other discount programs will not be offered during San Diego Restaurant Week.