out and about: nine ten mercy of the chef bday edition
I’ve been celebrating birthdays at nine ten for years. We’ve always loved going with friends for the mercy of the chef dinner. 6 courses of preselected dishes from the chef.
When we first started going, they used to bring two completely different menus - one for the guys and one for the girls. I wish they still did it like that. It was so fun to taste and swap - and each came with it’s own perfectly paired wine as well.
Since covid, they no longer do different courses for people. It’s the same dish for the whole party. Which while less food, is no less fun. Clearly, as we’ve gone more than once since this change.
housemade sourdough and salted butter
We were brought a loaf of bread to start the meal. Love homemade warm bread with freshly salted butter. And this is no exception. So yummy, it’s hard not to eat too much trying to save room for the rest of the courses.
hamachi sashimi: marinated baby shiitake mushrooms, watercress, scallion vinaigrette
We started out with an amuse bouche of hamachi. This dish has been on the menu forever. Other dishes are constantly changed… not this one. And thank goodness. It’s just so good, I can’t remember us ever not ordering it. So it’s a fantastic first bite to have.
heirloom tomato and orange watermelon salad: pecarino, lemon verbena, lemon-tomato water vinaigrette, shiso
paired with: touraine: luc poullain: vigneron a pouille
This salad was perfect for the hot summer night. Tasted like you went out to the garden, picked some tomatoes, cut open a watermelon and ate it right there. And can we talk about how cool the orange watermelon was? I’ve had yellow, but never orange. Delish.
pan seared diver scallops: braised turnips, romanesco cauliflower, orange cauliflower, yellow cauliflower, raisin caper purée, meyer lemon sauce, herb oil
paired with: columna: granito: alberino: rias baixas
These scallops were fantastic. I loved them. It was a huge hit over all. They were perfectly cooked, and all the accompaniments were just perfect.
caramelized corn agnolotti: chanterelle mushroom, corn, ricotta and cotija cheese, lime, radish sprouts, morita chili oil
paired with: patz & hall: chardonnay: carneros/napa valley
I’m not a huge pasta fan. But this agnolotti? Yeah, I could eat it by the bowlful. It was so delish. The corn and the chanterelles? Perfection. Just a super yummy bite.
lamb loin: rubbed with z’atar, cilantro yogurt, squash, eggplant purée, tempura battered squash blossoms, zucchini
paired with: samsara: syrah: santa barbara county
We’ve established, there are only 3 places jamie will ever eat lamb - which is a bummer for all of us lamb lovers - thankfully, one of them is nine ten. So no one was disappointed to have a lamb course for dinner.
There’s lamb on the regular menu, but this iteration was completely different. And boy was it tasty. We’re all hopeful it will show up on the regular menu at some point. Loved the tempura twist on a stuffed squash blossom.
humboldt fog: goats milk, soft bloomy rind, california fig jam, housemade crostini
paired with: sandeman: fine ruby porto: portugal
Love a good cheese course. And humboldt fog is seriously one of my most favorite cheeses there is. Looks like a blue cheese. Tastes nothing like it. It’s rich, creamy, and delicious.
buttermilk panna cotta: poached apricots, apricot sorbet, crumble
paired with: royal tokaji: 5 puttonyos aszu: hungary
This is my kind of dessert. I’m not a fan of overly sweet, and a huge fan of anything with a crumble. Especially one with hints of almond. And apricots? Take me right back to childhood.
housemade truffle
Perfect not-too-sweet bite to end the perfect meal.
Can’t wait ‘til our next visit.