Nine Thirty Restaurant Inside the W Hotel Los Angeles Proudly Announces Arrival of New Executive Che

Executive Chef Yoss' Evocative Fall Menu Infuses Sophistication and Creativity into NINE THIRTY's Fa

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. October 14, 2008

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; Crispy Confit Duck Leg with caramelized mission fig and slow cooked Swiss chard; Sweet Corn Bisque with dungenous crab, lemon mascarpone, and lobster tomato oil; and the unmistakably delicious Seared Sonoma Foie Gras on a toasted brioche with fresh huckleberry compote, pistachio oil, and vanilla cognac foam.

"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 Cr`eme 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 Cr`eme Brul'ee; 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.