Cuisine:

• Californian
• Latin American
• Others
• American

NineThirty Description:
When Koi first opened in 2002, it made a splash by attracting celebrities, young, beautiful people and wannabes to a scene while still serving quality cuisine. NINETHIRTY (named for its address) is trying to emulate that success, and, in some ways, has even more to offer. It's U.C.L.A.-adjacent, situated in a hip W hotel, where lines form outside to gain entry into Rande Gerber's Whiskey Blue lounge. Weather-permitting, a lot of executive chef Monique King's "modern American cuisine with global influences" dishes are offered outside by the pool in a delightful California cool and casual space. Inside, handcrafted screens composed of woven rattan and coconut shells frame the generous space evocative of a chic Tahitian residence. King takes risks with her menu, adding fried capers and basil chimichurri to her seared diver scallops with sweet pea purée, while lotus root chips and gingered cucumbers change the texture of spicy ahi tartare. Duck is prepared two ways with three different accompaniments, resulting in six bold flavor combinations. Don't miss the artfully presented rosemary smoked pork shank covered with yam shavings, or the rarely-offered caramelized Brussels sprouts with blue cheese and walnuts. There's a solid wine list, and enthusiastic service. End your meal with one of pastry chef Kristin Ferguson's creations (such as a smooth panna cotta layered over lemon gelée), or people-watch over an after dinner drink in the lounge or poolside.


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