The palm-framed Grande Colonial hotel doesn’t give much away about the boutique property or its signature restaurant. Jamaica-born chef Jason Knibb has spent the majority of his life cooking in Southern California, which influences Nine-Ten's "evolving California cuisine." Fresh produce arrives daily from farms like Chino to play into such dishes as seared duck breast with grilled figs and osso buco with mushrooms and pine nut orange relish. Other entrées hint at chef Knibb's Caribbean heritage—the Jamaican jerk pork belly, for example—and a five-course Mercy of the Chef tasting menu is available.
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