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