We’re back! Don’t worry, we didn’t forget about you all! Between weddings (no, neither of us), weekend trips, and trying to survive this crazy San Diego heat wave, we’ve been away from the kitchen, but definitely not far from great food!
Last week we had the pleasure to enjoy a chef’s tasting from Table 926. This restaurant is new to the North PB ‘hood, but has certainly made it’s mark! Our neighbor, Pearl, practically ran to our door the second after she was done eating there, just to tell us how much we needed to go there.
The décor, atmosphere, and newly built cozy patio area all make for a prime dinner destination. And Chef Matt Richman really knows how to serve up an impressive menu of food.
Table 926’s menu is made from the freshest ingredients, originating from super local sources. This means that you can count on a flurry of new items and evening specials, to showcase the items that Chef Matt scoops up at the local market.
We started with two fresh and flavorful salads.
The fig salad was accompanied by arugula, feta cheese, and pistachios, served over a thin slice of prosciutto.
The heirloom tomato and yellow watermelon salad was served with creamy cheese, arugula and a hearty drizzle of balsamic reduction to tie the flavors together.
The cauliflower bisque was topped with homemade crispy potato chips and fresh micro greens. These were both great additions to the creamy soup, as they added great texture.
This glorious pile of steamed clams is topped with a rich fennel confit and crispy pancetta, while it sits in a shallow bath of ver jus-butter broth… I had you at pancetta, huh? I have never had steamed clams anything like these before and I have quickly become obsessed.
The soft-shell crab slider with a tangy coleslaw and a side of homemade pickles was very unique and fun dish. When is the last time that you had a soft-shell crab slider?! Yea, never.
Pan seared & roasted local grouper was paired with turnip puree and roasted vegetables. We absolutely loved the preparation of the fresh white fish.
Glazed pork cheeks were served with creamy polenta and bitter braised greens, which are all flavors that tie together beautifully. After hours of slow cooking, the pork cheek is super tender and simply falls apart.
Table 926′s version of a Banana Split. Since everything is indeed split-up, I’d say that they took the name, literally.
The caramelized banana is topped with homemade vanilla, strawberry and Nutella-hazelnut ice cream. The various toppings come on the side for personal customization and lots of dessert fun! The toppings include: caramel-pineapple sauce, toasted pistachios, prosecco-marinated cherries, whipped cream, and chocolate ganache. This fun twist on a classic is worth the trip, alone.
While we were surrounded by a relaxing ambiance and knowledgeable servers, we had fun trying these decadent dishes and we thoroughly enjoyed playing with dessert.
You have to check this place out! Normally, that might be too much to ask of you, but since the whole world seems to vacation in San Diego (I have no way to prove that, other than my experience trying to go for a bike ride or run on the boardwalk), I’d say there is a pretty good chance that you could be visiting at one point or another.
Get ready for some awesome LYK recipes coming your way & have a great week!
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