We are nothing, if not creatures of habit.

And as part of that habit, you are going to be finding us at nine ten for the mercy of the chef at least once a year, celebrating a special occasion.

Last year it was my birthday. This year our 22nd wedding anniversary.

It’s always new and different. But I still wish they did it the way they did pre covid. Where each dinning party got a different dish for each course. But beggars, choosers, and all that.

We arrived early for our reso so we could grab drinks in the bar before settling into our meal.

Hazy for jamie. Dirty martini for me.

The bartender forgot the dirty, and made the clearest martini I’ve ever seen. So of course I had to dirty it up with a shot of olive juice.

We met the nicest couple at the bar. They were probably a few decades older than we were, but were also celebrating their anniversary. Their 21st. We all got a kick about that one.

We love parker house rolls in our house. And the rolls at nine ten are some of our most favorite, so we were so glad to have them served.

There’s a hit of sweet, the salty butter, and the delicious flaky inside.

No joke, they are perfect. So much so that Avy requested an order brought home to her.

Perfect amuse bite. All the fresh end-of-summer flavors. And the tuna. Seriously guys… the tuna right now is ridiculous. I’m so glad to see so many chefs taking advantage of it. Fresh, clean, bright, flavorful, and delicate… everything you want in a raw fish.

Once again. The most current flavors of summer right now. Heirloom tomatoes at their finest. And there is nothing better than a fresh vine picked tomato.

Brings me back to my grandparents’ garden.

The beets were a little harder than I normally prepare them, and I’m not sure if that was on purpose or just undercooked. Loved that they were two toned. So pretty.

I also love that there was no cheese - not that burrata or mozarella wouldn’t be welcome- but that the salad was completely focused on the fresh vegetables that are in season right now. Cheese was just not necessary to bring everything together.

Everything worked together simply as is.

Man were these scallops cooked perfectly. Like I can’t say enough good things about how perfect they were.

And they were perfect. See, I said it again.

And another thing? I’m not a huge fan of curry. Or coconut. But, I am obsessed with this coconut curry emulsion. Like seriously? If all curries were like this? I’d eat them every day. Not gonna lie.

I love the nine ten take on cacio e pepe. It’s not the first time we’ve had it. And it certainly won’t be the last.

We love mushrooms; and their addition to this dish is just phenomenal. Takes it to the next level.

And now that I’m talking about, I can taste it and I want it. Darn it. Going to have to go back sooner than later.

And here’s where I screwed up and forgot to take a picture of the next course. Which of course, was my absolute favorite. And a must order.

The pan roasted cascade creek lamb loin with nectarine, summer squash, Swiss chard, lemon-crème fraiche puree, hazelnut granola, purslane, lamb jus was absolutely amazing. Perfectly cooked. And served with crozes hermitage recolte red wine.

Perfect pairing. The whole night was.

Love a cheese course. And this cheddar was amazing.

Funnily enough, we have been going on quite the cheddar cheese discovery at home. Avy has discovered she’s obsessed with sharp english cheddar. To be followed by irish cheddar. But just to be sure, we’ve been trying them all.

And I’m adding this one to the list. And candied walnuts to my charcuterie platters going forward.

This was my least favorite dish. But only because I am not a fan of bananas, unless they are basically green.

I couldn’t handle the caramelized bananas at all. Both texture and taste.

The cake was definitely banana forward, but much less so.

And I loved the sorbet.

Fun fact. Avy loves all the seasonal sorbets at nine-ten. We’ve yet to have one that we don’t like. And so it was nice to once again, be treated to a delish sorbet.

All in all, it was the perfect anniversary meal. And now, I’m wracking my brain to figure out what event we can celebrate with the mercy of the chef next.