Six nights, 180 restaurants and infinite culinary possibilities await local diners as San Diego Restaurant Week (SDRW) returns Sept. 19-24. Running Sunday through Friday nights, diners have the opportunity to select from three-course menus at restaurants throughout San Diego County at the set price of $20, $30 or $40, depending on restaurant. “It’s a great community event, and it’s supporting local restaurants,” said Jenna Thompson, a spokeswoman for SDRW. The bi-annual event has proved to be a boon for the local dining industry during lean times, bringing in more than 100,000 diners to participating restaurants the last time it was held in January. According to Thompson, not only do locals participate, but some out-of-town guests plan their visits to San Diego around SDRW to take advantage of the deals offered during this time — and dine out multiple times during the week. Now in its seventh year, SDRW is sponsored by the California Restaurant Association San Diego Chapter, an organization created to promote restaurants across the state. No special tickets or passes are necessary to participate in SDRW, though diners are strongly encouraged to make reservations with their desired restaurants in advance, as tables fill up quickly. Walk-ins are welcome, however there is no guarantee they can be accommodated. During SDRW, a special menu is prepared by each restaurant where diners select their desired appetizer, main course and dessert. In most cases, the arrangement gives the opportunity to try a new restaurant at a greatly-reduced price. “There is not a better time to try and get the most for your money during these tough times,” said Ken Mills, co-owner of Proper Gastropub and Wine Steals East Village, a newcomer to Restaurant Week. “We are literally offering a meal at cost.” Proper Gastropub (a traditional British pub with a gourmet menu) opened earlier this year, and is located in the historic Simon Levi building in Petco Park. It is combined with local chain Wine Steals, and patrons can select their own bottles of wine to pair with dinner in the restaurant or on the viewing deck overlooking the Padres’ stadium. Chef Sean Erik Magee of Proper, whose résumé includes stints at Urban Solace, Croce’s and Grant Grill, has created a four-course meal for SDRW, including main dish selections of braised short rib with creamy parmesan polenta and Guinness reduction, grilled citrus-pineapple brined chicken with Moroccan couscous and pomegranate molasses, and grilled vegetable quinoa with warmed chevre and tomato nectar, among others. “It is the busiest week in my restaurants,” said executive chef Bernard Guillas of the La Jolla Beach and Tennis Club. Guillas observed that, in general, the local dining scene has taken a turn for the better as of late, including upticks in business at his restaurants The Marine Room and the Shores. “The tide has definitely turned,” he said. “But only if you have a product of good value, have a good promotion going on, and make sure to provide an experience.” The SDRW menu at the Marine Room includes wild Alaskan salmon, filet mignon and Guillas’ signature dessert trilogy. From the event website, www.san diegorestaurantweek.com, diners can search by location, cuisine, price, or specific restaurant. Links to participating restaurants are available from the site, as are features such as conducting a search for places with vegetarian options. Participating restaurants in La Jolla include The Marine Room, Whisknladle and George’s at the Cove, and in the beach areas, JRDN Restaurant, The French Gourmet and the Atoll at the Catamaran. SDRW is by no means “cloth napkins only,” however. Several more casual establishments are participating as well, including Phil’s BBQ and Nick’s at the Pier in Ocean Beach. Restaurant week gift cards are available for purchase. For a complete restaurant listings and menus visit www.sandiegorestaurantweek.com, or call (619) 233-5008 for more information.