For 25 years, NINE-TEN Restaurant has been a defining part of La Jolla’s dining scene, earning a reputation for seasonal, ingredient-driven cuisine and a commitment to local sourcing long before “farm-to-table” became a culinary movement. Since opening in 2001, the restaurant has remained dedicated to showcasing the best of Southern California’s farms, fisheries, and artisan producers through an elevated yet approachable dining experience.

Leading the kitchen is Executive Chef Jason Knibb, who has guided NINE-TEN’s culinary vision since 2003. Known for his ingredient-first philosophy, Knibb combines classical techniques with global influences while allowing seasonal ingredients to take center stage. His approach has helped establish NINE-TEN as one of San Diego’s most respected dining destinations.

“As we celebrate 25 years this summer, it’s incredible to reflect on how far San Diego’s dining scene has come,” said Knibb. “When NINE-TEN opened, our focus on local sourcing and sustainability was ahead of its time. Today, while the industry has evolved, our commitment to those principles remains unchanged.”

The location itself carries a rich history. The building first housed the La Jolla Drugstore in 1928 before becoming Putnam’s Pharmacy, a beloved neighborhood gathering place known for its soda fountain and welcoming atmosphere. The pharmacy was operated by the father of actor Gregory Peck, who spent his youth in La Jolla. In 1980, the space transitioned into Putnam’s Grille, another local favorite, before becoming NINE-TEN.

Over the years, the restaurant has received numerous accolades, including recognition from the California MICHELIN Guide and the California Restaurant Association. Chef Knibb has also gained national attention through appearances on Iron Chef America.

One tradition has remained unchanged since opening day: the restaurant’s famous Half-Baked Chocolate Cake. More than 100,000 have been served, making it a signature favorite and a sweet symbol of NINE-TEN’s enduring legacy in La Jolla.