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Nine-Ten Restaurant Review: Nine-Ten’s worldly yet unpretentious Jason Knibb (who has Jamaican roots and has worked from Poland to Maui) continues to develop as a chef. His fine menu, once seasonal and quite satisfying, has grown into something exceptional. Through the use of a little molecular gastronomy, Knibb gives a striking presentation of the yogurt as poached egg. Another experimental and successful dish is the Jamaican jerk pork: tender cubes of pork, baby carrots, Swiss chard, plantains, sweet potato and black-eyed peas are delicately draped with sheets of spicy gelatin. The port-braised beef short rib with mushrooms and white truffle emulsion is a menu mainstay. Guests also have the option of composing a three-course menu for $55 ($75 with wine pairings), or selecting the five-course “Mercy of the Chef” tasting menu for $80 per person ($120 with wine pairings). Desserts from pastry chef Esteban Acosta may include cilantro-basil cake with coconut sorbet, sweet milk tapioca and Thai chili gel, or vanilla bean panna cotta with chocolate sorbet, blackberries and butter chocolate crumb.