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Top Pick

BlackBook Lowdown

Chef Jason Knibb has turned this restaurant into one of the top go-to spots for S.D. epicures. Utilizing the best from local farms like Chino and Good Faith Organic, Knibb is creative without blowing out flavors. (i.e., the blood orange vinaigrette he pairs with sous-vide Scottish salmon). Pastry chef Jack Fisher (Jack's, Addison) is back in the fold as well.

Features

  • Bar/Lounge on Premises
  • Good for Groups
  • Good Service
  • Outdoor Area
  • Prix-Fixe
  • Smoking Area
  • Lunch
  • Breakfast
Nine-Ten
  • Price$$$
  • Cuisine Californian
  • AlcoholFull Bar
  • VibeLocals
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