Nine-Ten

Nine-Ten Restaurant Review:

Nine-Ten’s worldly yet unpretentious Jason Knibb (who has Jamaican roots and has worked from Poland to Maui) continues to develop as a chef. His fine menu, once seasonal and quite satisfying, has grown into something exceptional. Through the use of a little molecular gastronomy, Knibb gives a striking presentation of the yogurt as poached egg. Another experimental and successful dish is the Jamaican jerk pork: tender cubes of pork, baby carrots, Swiss chard, plantains, sweet potato and black-eyed peas are delicately draped with sheets of spicy gelatin. The port-braised beef short rib with mushrooms and white truffle emulsion is a menu mainstay. Guests also have the option of selecting the “Mercy of the Chef” tasting menu. Desserts may include cilantro-basil cake with coconut sorbet, sweet milk tapioca and Thai chili gel, or vanilla bean panna cotta with chocolate sorbet, blackberries and butter chocolate crumb. Happy hour is offered on weekdays and features a 25% discount off the bar food menu, plus beer and wine specials.