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Nine-Ten

Nine-Ten, La Jolla

Fodorite Reviews

Average Rating:  

Nine-Ten Review

In the sleek, contemporary dining room that occupies the ground floor of the Grande Colonial Hotel, acclaimed chef (and 2011 Iron Chef challenger) Jason Knibb serves satisfying seasonal fare at breakfast, lunch, and dinner. The downtown La Jolla location is ideal for travelers but it's just as much a locals spot, attracting professionals for power lunches and foodies for the excellent food. At night the perfectly executed menu may include tantalizing appetizers like Jamaican jerk pork belly or lamb sugo and mains such as a smoked maple leaf duck breast with butternut squash and braised turnips, or beef short ribs braised with Alesmith stout and served with root vegetables. Stand-out desserts include a caramel apple custard and a lemon meringue with olive ice cream. Three- and five-course prix-fixe menus are available for the whole table.

    Contact Information

  • Address: Grande Colonial Hotel, 910 Prospect St., La Jolla, San Diego, CA, 92037 | Map It
  • Phone: 858/964–5400
  • Website:
  • Location: La Jolla

    Restaurant Details

  • Credit cards accepted.
Updated: 05-16-2014

Fodorite Reviews

Average Rating:  
  • Service  
    Food  
    Décor  
    Value  

    Outstanding dining

    As guests of the hotel we had breakfast here each day and unfortunately only one dinner our first night. That dinner was a memorable meal; the service was marvelous and the food even better. Our server was very knowledgeable; she even offered me tasting portions of 3 wines so that I might have an appropriate pairing with each plate (I chose appetizers for both starter and main plate and then my husband and I shared a cheese plate for dessert.) Serving sizes were appropriate, not "heaping;" at the end of the meal we were well satisfied, not "stuffed!" We travel a lot both in North America and Europe and that was one of the finest dining experiences I can recall. We saw the prices as most reasonable given this is a "luxury" hotel.

    by tansay, 8/7/13

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