Nine-Ten is in my new book: San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City!

From curing their own salmon, to the charcuterie, sauces, stocks, and pastas, to making their own salami, cheeses, ice creams, and sorbets, NINE-TEN is a casually elegant and food-driven restaurant that seems to remain timeless. This is a restaurant where people come for great food and wine, whether wearing a coat and tie or jeans and a button-down shirt. The staff is exceptionally well trained and educated on the food and preparation methods, as well as wine selections and pairings.

(Photo by John Dole Photography)
(Photo by John Dole Photography)

Spending a great amount of time working on the line, doing the actual cooking and plating, Executive Chef Jason Knibb is a hands-on chef, with almost every dish that leaves the kitchen having something on it that he actually touched. Read more about Nine-Ten in the ‘Food Lovers’ Guide to San Diego’ and get Chef Knibb’s recipes for Jamaican Jerk Pork Belly with Black-Eyed Peas & Garnet Yam Puree AND Port Wine Braised Beef Short Ribs in the ‘San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City’.

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Chef Jason Knibb of Nine-Ten in La Jolla gives Alaskan Halibut a simple, healthful twist with Fava Bean Purée

Nine Ten on Urbanspoon

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