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Nine Ten

NINE-TEN is an intimate La Jolla restaurant and bar featuring San Diego's best seasonal cuisine.
Address910 Prospect St La Jolla, CA 92037-4144
Phone(858) 964-5400
Websitewww.nine-ten.com
Call for Reservations: (858) 964-5400
910 Prospect Street • La Jolla, CA 92037

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One of Americas Best Restaurants – Gourmet
An ongoing commitment to innovative cuisine using only the freshest local produce makes NINE-TEN a must visit for culinary aficionados. This intimate restaurant, led by award-winning chef Jason Knibb (a 2010 Rising Star Chef winner) and pastry chef Jack Fisher (San Diegos 2010 Best Chocolatier), offers the perfect combination of sophistication and casual elegance and an ideal location along La Jollas historic Prospect Street.
Every visit to NINE-TEN will tantalize with fresh, seasonal cuisine. Enjoy the best of the harvest from local artisan farmers, where produce is selected daily for the restaurants Evolving California Cuisine, recognized with an extraordinary to perfection rating by ZAGAT. 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.
Special prix fixe menus are available daily and feature matching wines from the extensive, Wine Spectator-awarded wine cellar. Enjoy dining indoors or al fresco on the sidewalk patio or ocean-view terrace. A separate bar offers limited menu and happy hour specials daily. NINE-TEN is open daily for breakfast and lunch and dinner Tuesday through Saturday.
HOLIDAYS AT NINE-TEN

Thanksgiving at NINE-TEN Celebrates the Bounty of the Season

New at NINE-TEN
Thanksgiving Celebrates the Bounty of the Season

'Tis the Season to be Jolly. Looking for a location for your holiday party? Look no further than NINE-TEN. Click for our 2010 Holiday Event Brochure, Menus and Special Incentives.
Is NINE-TEN Your Favorite?
If so, click to cast your vote in Ranch & Coast Magazine's annual "Favorite San Diego Restaurants" poll. Voting will close on January 3, 2011 and results will appear in the magazine's February 2011 issue.

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