Nine-Ten

At NINE-TEN, guests will enjoy the unique seasonal style of Evolving California Cuisine with menus dictated by the local harvest. The menu is created daily to take advantage of fresh products discovered during daily excursions to local artisan providers including Crows Pass and Chino Farms. The bounty of the sea is also featured with local fish selections and items arriving daily from Hawaii...

When to Go: Daily happy hour from 2pm to 6pm is a great place to hobnob with La Jolla's beautiful people. An appetizer menu is offered from 2:30pm to 5:30 pm.

Where to Sit: Request alfresco dining with an ocean view at the Grande Terrace or enjoy people watching from a sidewalk table on Prospect Street.

Hello there, it's time to update the Eater 38, your answer and ours to any question that begins with, "Can you recommend a restaurant...?" This specially selected group covers much of the city, spans myriad cuisines, and aims to collectively satisfy all of your restaurant needs. Every few of months, we'll be adding worthy restaurants that were omitted, have newly become eligible, or have...

Since 1999, Trey Foshee has been at the helm of La Jolla's iconic George's at the Cove, which encompasses George's Bar, Ocean Terrace and George's California Modern, their bastion of fine dining where the chef plates up his innovative, locally-driven cuisine through seasonal menus that includes his TBL3 experience; Foshee's chef de cuisine, Jon Bautista, was recently named an Eater Young Guns...

Welcome to a new Eater feature called Where Chefs Eat. We want to know where the men and women of San Diego restaurant kitchens go to feed on their all-too-rare days off. Where do they choose to spend their hard-earned pay and what do they crave?

We're kicking things off with Ryan Johnston, executive chef and partner of Whisknladle and the Prepkitchen restaurants. Born in South Florida,...

Here is Eater's guide to Where to Eat & Drink on New Year's Eve in San Diego, a rundown of the county's best parties to be at when the clock strikes midnight.

At NINE-TEN, guests will enjoy the unique seasonal style of “Evolving California Cuisine” with menus dictated by the local harvest. The menu is created daily to take advantage of fresh products discovered during daily excursions to local artisan providers including Crow’s Pass and Chino Farms. The bounty of the sea is also featured with local fish selections and items arriving daily from Hawaii...