The ambiance is exquisite. Low lighting, interesting, colorful artwork, comfortable seating (includes a pillow) combined with crisp white table linens, deep color wood throughout makes a welcome sight for the eyes. The entire staff is well rehearsed in seamless transition from door to table and beyond. One is transformed from mere existence to full happiness and contentment.
You must come here and experience for yourself. Then of course you’ll have to keep coming back!
Upon arrival (arrived a bit early) we were asked to wait in the bar area or the lobby. We picked the lobby since it was so beautifully decorated, visually appealing and I had to sit in one of the pretty chairs. The chair was satisfying for comfort and our drink order was taken. Ended up choosing the Victoria Secret cocktail since it sounded interesting with Giffard Blackberry Liqueur, Hibiscus Tequila, Lime. Uniquely brilliant combination of flavors, very pleasing to the palate.
Our waiter was very personable, informative and intuitive to our needs. Also, we were fortunate enough to meet Summer Haines the Director of Food and Beverage. Such a lovely person all around! Thank you Summer for such a warm welcome.
My appetizer was the Stone Crab & Old Bay Spaghettini, including fresno chilis, garlic, lemon, garlic chili oil, herbs, breadcrumbs. The infused pasta seasoning, tender crab, breadcrumb crunch intertwining spices in an excellent perfect dance. Needless to say I finished my whole bowl!
The Jerk Chicken was tender, crisp skin with a decadent sweet habañero relish sauce. The Chino Farms carrots, maitake mushrooms and bloomsdale spinach all burst with superb freshness. The plantain & yuzu puree had a delicate, subtle flavor and combined well with the chicken.
Dessert was difficult to pick as all choices sounded marvelous. The Hazelnut Chocolate & Bailey’s Ice Cream Bar turned out to be an outstanding choice. First layer kinda like a cross between a sugar cookie and vanilla cake, second layer, hazelnut with caramel, top layer very rich whipped chocolate with Baileys, topped with thinly sliced chocolate, small coffee pieces and a small scoop of coffee ice cream on the side. Relieved the serving was a nice size and not huge like some other places.
If you have a chance check out the impressive short biography’s of Executive Chef Jason Knibb, Pastry Chef Jose Alonzo III and Sous Chef, Rocio Siso Gurriaran at: https://www.nine-ten.com/about/restaurant-team-la-jolla-cove/
Jamaican Jerk Pork Belly was coated in a glaze which formed a delicious crispy crust. I requested this dish not spicy and it came out spiced perfectly. Flavor was a bit like Niman Ranch bacon I had at Shack Shack in New York.
910 Prospect St
La Jolla, CA 92037