. . "3"^^ . "2"^^ . "1"^^ . "1"^^ . . "2010-01-28T00:00:00"^^ . "I was super excited to try Nine 05 after reading about it in the November issue of Phoenix Magazine, and realizing that it was Matt Carter's latest venture, but I have to say the overall experience left much to be desired. \n\nGreat ambiance, but as with most restaurants in Phoenix, your experience is only as good as the company you sit next to. Unfortunately, there was a tipsy couple arguing about the bill and then their entire relationship, but as soon as they left the dark cloud lifted, and I got to enjoy the company of my amazing date. \n\nAfter perused the menu, we decided to ask the server for suggestions. She seemed to have no opinions and limited knowledge of the dishes. \n\nLeft up to our own devices, we opted to get multiple starters so we could get a broader sense of the cuisine. The cucumber salad was a crazy combination of bibb lettuce, radishes, cucumbers, mango chunks, peanuts and parsley, but somehow it worked, and I know this is what I will be craving when the 100 degree weather returns to the valley. It was light and refreshing, but still very flavorful. The only improvement on this dish would be to step up the vinaigrette and chop the peanuts so they are easier to eat. \nThe barbecued pork belly buns had great presentation, quality mixture of textures and flavors, but the meat seemed a little old. Mushroom dumplings were yummy, broth a bit salty, but nothing noteworthy. Pot stickers were nicely done and had a great flavor. \n\nLast up, the dish that I came knowing I wanted, the foie gras and eel starter, fell short of my built up expectations. You know it is the dish they take pride in because it is the only one that was brought out on a warm plate, but the eel was fishy so it ruined the overall experience. Great presentation and on a good night when the eel is fresh I bet this dish is rocking. I thought for sure that the quality control would be at an all time high because Matt Carter was in the kitchen busting pans, but no such luck. Dishes are only as quality as the ingredients that go into them. \n\nFor dessert we had the chocolate flourless cake with chai ice cream. It was freaking phenomenal and we decided that for Asian fusion dining in the area we will now do Sens for dinner and Nine 05 for dessert."^^ .