NINE-TEN Restaurant & Bar

While other fine dining below the bluff leans on coastal classics or Italian tradition, Chef Jason Knibb runs a constantly shifting menu that treats seasonal ingredients like a conversation starter. The tuna crudo isn't just fresh—it's a specific vision involving persimmon jam that sounds odd until you taste it. Same with the brassicas salad that earned "life-changing" status from multiple diners. These aren't safe menu staples; they're what happens when a chef gets room to experiment with market finds.

The tasting menu format is the move here if you're celebrating something or want to understand what the kitchen can do. Jose and the front-of-house team pace it well—attentive without hovering, knowledgeable without performing. The space itself, tucked inside the Grande Colonial Hotel on Prospect, skews sophisticated without the stiffness you'd expect from the address. Contemporary, clean lines, good for business lunches that need to impress or date nights where you'd rather talk than yell over noise.

Brunch runs more traditional—eggs, standards—but even then, reviewers notice the detail work. Vegetarians have real options beyond afterthought salads. Outdoor seating puts you on Prospect, which means marine layer mornings and people-watching during the village's quieter hours.

Practical notes: Reservations required for dinner, especially weekends. Valet through the hotel or street parking on side streets if you're early. The tasting menu commits you to 2+ hours, so plan accordingly. Brunch moves faster but expect waits on Sunday mornings without a booking.