Nine Thirty Restaurant Inside W Hotel Los Angeles Proudly Announces Arrival of New Executive Chef Jack Yoss; Launches New Fall Menu

Executive Chef Yoss’ evocative fall menu infuses sophistication and creativity into NINE THIRTY’s farm-to-table seasonal American cuisine.

Los Angeles, CA November 11, 2005 –- The critically acclaimed and deliciously stylish NINE THIRTY restaurant, located inside the sleek W Hotel Los Angeles, proudly announces the arrival of Executive Chef Jack Yoss. A bright, creative, young culinary star, Yoss joins NINE THIRTY from San Francisco’s beloved Postrio Restaurant, where he gained local notoriety most recently as Chef de Cuisine. Armed with a keen intuition for upscale cuisine and a passion for distinction, Yoss will continue honing the restaurant’s philosophy of farm-to-table seasonal American cuisine, using only the freshest produce, meats, seafood and spices available. Today, NINE THIRTY also announces the launch of its new Fall menu, featuring a more deeply nuanced selection of its upscale American cuisine. Yoss’ Fall menu for NINE THIRTY reflects his vast culinary experiences, his passion for flavor, and his modern sensibility.

NINE THIRTY, W Hotel Los Angeles’ signature restaurant, has garnered a strong reputation in Los Angeles and a loyal following of food enthusiasts who appreciate the restaurant’s warm ambience – an environment uniquely balanced by its hipster nightlife scene and big city verve. Managed by Star Group Management (SGM), the highly successful group behind Los Angeles restaurants and nightspots Tengu, The Lincoln, Venice Cantina and Nacional, NINE THIRTY was recently named one of Los Angeles’ top ten best restaurants by Los Angeles Times Magazine.

“We are thrilled to have Jack Yoss on board as Executive Chef at NINE THIRTY,” said Alan Nathan, Partner, Star Group Management. “His insatiable appetite for creativity and inspiration coupled with his drive and enthusiasm make him a perfect fit for this position. We know our guests will love his new Fall menu.”

“We welcome Executive Chef Jack Yoss to NINE THIRTY and to the W Hotel,” said Valeriano Antonioli, General Manager, W Hotel Los Angeles-Westwood. “Chef Yoss comes to us with an impressive culinary background and a dedication to enhancing the guest experience, perfectly complimenting the W’s unparalleled sense of style, innovative design and Whatever/Whenever philosophy.”

Yoss’ signature dishes include Steamed P.E.I Mussels with Thai coconut curry, lemongrass, and grilled sesame bread ($16); Crispy Confit Duck Leg with caramelized mission fig and slow cooked Swiss chard ($23); Sweet Corn Bisque with dungenous crab, lemon mascarpone, and lobster tomato oil ($14); and the unmistakably delicious Seared Sonoma Foie Gras on a toasted brioche with fresh huckleberry compote, pistachio oil, and vanilla cognac foam ($19).

NINE THIRTY’s new Fall menu also features the addition of the following appetizers: Oysters on the Half Shell with cilantro mignonette and American caviar ($16); Mixed Baby Sonoma Greens with roasted pistachios and pecorino toscano, topped with aged red wine vinaigrette ($14); Cast Iron-Seared Diver Scallops with roasted cauliflower, corn, brown butter, and truffle oil ($18); House Made Salmon Gravlox with celery root and apple salad, topped with American caviar vinaigrette ($15); Grilled Tiger Shrimp with niçoise olives, caponata, and drizzled with basil oil ($17); and Kobe Beef Carpaccio with a chanterelle mushroom salad and horseradish crème fraiche ($16).

New main course selections on the NINE THIRTY Fall menu include the Bone-in Natural New York Strip Steak with Maytag bleu butter, grilled beet greens and cipollini ($38); Pan Roasted Wild King Salmon with sweet peas and braised carrots ($31); Prairie-Raised Veal Rib Chop with wild mushroom ragout and breadcrumbs ($38); Kurobuta Pork Chop with chanterelles, confit shallots, and madeira-parmesan broth ($31); Rustichella d’Abruzzo Orrechiette with wild mushrooms, peas and pecorino ($25); Pan-Roasted Alaskan Halibut with lemon gnocchi, organic squash and, olive tapenade ($30); and Braised Beef Short Rib with brandade and Jaime’s roasted carrots ($28).

“I am always looking for creative inspiration and ways in which I can broaden my experiences with new foods and new methods to creating dishes,” said Yoss. “My philosophy is simple, let the food shine and encourage its flavor through underlying tones and delicate spices.”

Yoss has also added a variety of tantalizing desserts to the menu, including the Orange Cardamom Crème Caramel; a Lemon Budino with vanilla scented blackberries; and the Zabaione with balsamic roasted strawberries and lady fingers. Continuing on the dessert menu are the ever-popular Warm Chocolate Cake with Tahitian vanilla bean gelato; Gianduja Crème Brulée; and the lusciously decadent Affogato.

At NINE THIRTY, the evolving menu is paired with an eclectic assortment of boutique wines from around the world, with a strong emphasis on local California wineries. Beer and cocktails, including an impressive list of signature martinis, are also offered.   
About NINE THIRTY

NINE THIRTY is located at 930 Hilgard Avenue, on the ground floor of the W Hotel in Los Angeles’ Westwood neighborhood. The restaurant is open for breakfast (6am-11am), lunch (11am-5pm), and dinner (5pm-11pm), seven days a week. Reservations are essential, and can be made by calling 310.443.8211.

NINE THIRTY’s striking design by renowned Canadian design company Yabu Pushelberg plays on the contrast of light and dark woods. The designers framed the room with panels of intricate screening from Ong Pacific, made from woven rattan and coconut shells. The hand-crafted screens combine with the W’s verdant landscaping to create an air of serenity, evoking the seclusion of an island bungalow and forming many intimate seating areas. Based in Toronto, Yabu Pushelberg has worked for clients all over the world, including Bergdorf Goodman, B.R. Guest, Tiffany’s, and Four Seasons hotels.

About W Hotels

W Hotels is a global lifestyle brand with 20 properties in vibrant cities around the world. Inspiring and indulging its guests with thoughtful, refreshing and stylish experiences, signature restaurants, bars and destination spas, W has become the fastest growing luxury hotel brand in the world. Each hotel offers a unique mix of innovative design, comfort and cultural influences from fashion to music to art and everything in between. Recent openings include W's first property in Asia, W Seoul - Walkerhill, which opened in August of 2004 and its first property in Canada, W Montreal, in October of 2004. Residence properties, offering the W lifestyle at home, have been announced for Dallas, Fort Lauderdale, Scottsdale and Hoboken. In addition, there are more than a dozen W Hotels in the development pipeline in city and resort destinations. For more information, visit www.whotels.com.

Note: For more information on Executive Chef Jack Yoss, please see attached biography.

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