Today is: Friday, July 19, 2024

Nine Thirty Restaurant Review

  Nine Thirty provides an amazing culinary adventure complete with innovative
menus from the amazing Chef Jack Yoss and unmatched great spot for
entertaining and eating the best food in Los Angeles.

Located inside the famous W Hotel in Westwood, California, this is a restaurant of choice for diners seeking a neighborhood retreat that serves the highest quality service and food at a reasonable price. Chef Yoss has created a menu of the best of modern American and California cuisine, which has items that will please all and changes daily depending on what is fresh at the Farmers Market. The food is healthy and done with creativity and flavor.


At Nine Thirty you will be treated to some of the most wonderful cuisine in the
city while surrounded by an eclectic, yet warm, architecturally stimulating dining environment. A Canadian design firm designs the décor where Yabu Pushelberg
show his talents by the contrast of light and dark woods. The dining room
tables are surrounded by woven rattan and coconut shells. The handcrafted
screens combine with the W’s landscaping which makes the ambient
become very serene, romantic and intimate.


They offer a great cocktail bar where you can relax and enjoy a pre-dinner
cocktail or drop in for a nightcap and relax. Their bar staff is truly friendly, experienced can prepare one of the most delicious Martinis, Caipirinha,
Long Island Ice Tea, or make their own selection from an extensive range
of spirits and liqueurs behind the bar. I had the Veuve Clicquot Champagne
Rose, NV/Reims, which you can’t go wrong, if you like champagne.

       Long Island Ice Tea                         Veuve Clicquot Champagne

Dinner was great, and the menu had excellent choices, each plate was
beautifully presented and the service is very attentive and fast.

Our waiter, Miro was certainly one of the best, he gracefully gave us some
suggestions for appetizers, such as; Hamachi and Tuna Tartare, with ginger
vinaigrette, green apple, and fingerling potato chips, one of the best
Tuna Tartare we have tasted;

Hamachi and Tuna Tartare, with Ginger Vinaigrette, Green Apple

The Kobe Beef Carpaccio, with chanterelle mushroom salad, horseradish
crème fraiche, was also a great choice; you can’t deny that if you are a
meat lover, this dish rocks!

Kobe Beef Carpaccio                               Sweet Corn Bisque

The Cast Iron-seared Diver Scallops; roasted cauliflower, sweet corn on truffle oil, was to die for, and our last was the Sweet Corn Bisque, made with Dungeness Crab, Lemon Mascarpone, Smoked Lobster oil and again, what a Bisque, I would have one of this every day before my meals… the flavors combined with the sweetness of the corn was absolutely great and light.

Cast Iron-seared Diver Scallops

Then our main course arrived, we choose the Alaskan Halibut, with artichokes,
fava beans, on a toasted almond-lavender sauce; a very smart choice, when
you can enjoy a fish so fresh and tasty, it makes your meal just perfect.

Alaskan Halibut, with Artichokes

Side of Green Beans

My guest’s choice was the Duo of Sonoma Duck, with wilted Swiss chard, caramelized figs and marcona almonds. Again, another unbeatable entrée,
for duck lovers, the meat was tender and the flavors of the sauce
were a spectacular combination.

Duo of Sonoma Duck, with Caramelized Figs and Marcona Almonds

Side of French Fies (Pomme Fritte)

Then Chef Yoss came to our table to meet us, and to personally suggest desserts.
We had to make some space for it, and we did not feel regret. The choices Chef
sent us was deliciously prepared and it tasted like they were homemade. The
both were divine, the first one we tried was the Valhrona Chocolate Brownie,
with bailey’s whipped cream and coffee ice cream, the brownie was still hot,
I think it came from the oven at that moment. 

Valhrona Chocolate Brownie with Bailey’s Whipped Cream and Coffee Ice Cream

The second one was the Lemon Budino,
tasting like a homemade lemon pie, simply heaven.

Lemon Budino (Lemon Pie)

Nine Thirty feels just like a cozy and refined restaurant should:
warm, friendly, unintimidating, comfortable, inviting.

I would like to thank Chef Yoss for his generosity and hospitality; it was
certainly a night not to forget and a restaurant to certainly go back.          

For map and location click Here!

For more information please visit their website at

Article By: Mary Adams
Photos By: Chris Marx

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