photo: Christina Mitchell
Bottom of the Ninth Bar & Grill opened last month in the former Looney’s space. It’s a family affair, with five cousins working together as business partners. When I stopped by with some friends last week, I met Curt Jackson, the oldest cousin. For your viewing pleasure, there were 12 TVs throughout the entire restaurant (and even in the restroom). The beer isn’t on tap yet, but bottles are only $2 during happy hour, and there’s all kinds of booze too. Ian Johnson is a family friend, who just happens to be a trained chef. Originally from Guyana, he has restaurant experience in New York, San Francisco and San Jose restaurants, most recently at Village California Bistro. Everything is freshly prepared and organic, sustainable ingredients are featured throughout the menu. We tried the Jerk Wings ($8), which were crispy, juicy and flavorful. The Onion Rings ($5) were light and crispy, while the two Crab Cakes ($12) were kind of expensive, but delicate, savory and slightly sweet. I’ve noticed that overcooking burgers is an epidemic, so to compensate, I usually order my burger Medium Rare in the hopes of getting it cooked Medium. I did the same thing here, but the Grass-fed Bottom of the 9th Burger (house made 100 island, cured pickles, lettuce, tomato, cheese and fries) was surprisingly served Well Done. It was dense and dry, but still pretty flavorful. Since it’s hard to find grass-fed burgers with fries for $10 around here, I would love to try it again after the cooks have a few more weeks under their belts. NFL Sunday Brunch will also start soon, with Eggs, Shrimp & Grits and Oxtails on the menu.
5319 Martin Luther King Way
Sun – Thurs, 11am – 10pm, Fri & Sat, 11am – 1am
Christina Mitchell
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