A melding of Latin and Mediterranean flavors along with the use of local ingredients inspires San Diego native Chef Matt Richman within the walls of Table 926. The place setting puts you in north Pacific Beach while walking inside the clean, soft neon-lit dining room. Some of the unique dishes that quickly go from table to tongue are the Oxtail Ragu with a Bucatini sauce with a lemon-mint ricotta or the Glazed Pork Cheeks with a guajillo-tamarind glaze, braised greens and polenta, while the Bistro Burger and the 14 oz. Grilled Ribeye might be more familiar flavors to a less adventurous foodie. The eye-catching wine wall reminds you of a fancy floor-to-ceiling shoe display with a wide assortment of whites and reds by the glass and bottle. Table 926 has a solid craft beer list, on draft and in the bottle, which helps round out the adult beverages. Chef Richman’s fresh ingredients change with the season and his passion for the palate always brings you back to the table for more.