San Diego Restaurant Week, the county’s culinary showcase, returns for its fifth installment Sept. 13 to 18. More than 180 participating restaurants across the county will offer $20, $30 and $40 three-course, prix-fix menus, allowing diners to enjoy fine food on fixed funds. “Everyone realizes it’s tough economic times. You have to offer even more value,” said Lehn Goetz, owner of Café Coyote and president of the San Diego chapter of the California Restaurant Association. The face of this year’s restaurant week is San Diego’s Sam the Cooking Guy, Sam Zien. “I’m all about people cooking for themselves,” said Zien, who was asked to serve as the spokesman for Restaurant Week and hosts a cooking show of the same name. “But I’m also the first to say there’s stuff you don’t want to make or can’t take the time to make but you still want to try. (Restaurant Week) is giving you a reason to do it.” Participants in this year’s Restaurant Week include casual eateries such as Point Loma’s Corvette Diner and Nick’s at the Pier in Ocean Beach and more formal establishments such as La Jolla’s Marine Room and Nine-Ten restaurant as well as beach-area favorites such as JRDN restaurant and the Fishery. San Diego Restaurant Week is sponsored by the California Restaurant Association’s San Diego chapter. Not only does Restaurant Week serve to highlight the city’s finest restaurants. In the past, it’s been very good for business, packing out eateries during slower weeknights (events run Sundays through Fridays), in a slower time of the year. No special tickets or passes are required for Restaurant Week. However, reservations are strongly recommended and can be made by calling the restaurants directly or by visiting www.sandiegorest-aurantweek.com.