A fine meal in San Diego will be easy on the palate and even easier on the wallet as San Diego Restaurant Week returns Jan. 7 through 12.
More than 125 restaurants will participate in the third annual culinary event that gives diners the opportunity to experience San Diego’s premier restaurants at a discounted rate.
“Restaurant Week makes it easy for everyone to indulge in the many unique and exceptional fine dining experiences San Diego has to offer,” said Ingrid Croce, chair of San Diego Restaurant Week and board member for the California Restaurant Association’s San Diego County chapter. “The growing success of this annual event attests that San Diego’s culinary scene is hotter than ever.”
Each restaurant will offer a three course, prix fixe dinner menu for either $30 or $40 (tax, beverage and gratuity not included), depending on the restaurant.
All genres of restaurants in locations throughout the county are among this year’s participants, including Thee Bungalow, 4996 West Point Loma Blvd., and Brigantine Seafood Restaurant, 2725 Shelter Island Drive.
Representing downtown is Croce’s Restaurant & Jazz Bar, 802 Fifth Ave. The wife of the late singer-songwriter Jim Croce opened the venue in 1985 and has since been an advocate for revitalization of the Gaslamp Quarter through efforts such as Restaurant Week.
Croce’s first/appetizer course is a choice of butternut squash soup with ginger crabcake and fried leeks; Szechwan yellowfin tuna sashimi; or baked brie and honey-roasted garlic, toasted French baguette, winter greens with a Grand Marnier-berry compote.
The main course options are seared scallops and forest mushroom risotto with asparagus, tomatoes and caramelized onions, asiago parmesan and lemon thyme oil; bluenose sea bass pan seared and served with grapefruit beurre blanc, braised spinach, a puree of cauliflower, citrus beet oil and micro basil; or prime contemporary meatloaf with gouda mashed potatoes and fried oregano onion rings.
For dessert, Croce’s is offering rhubarb and pear crisp topped with Haagen-Dazs Vanilla Bean Light ice cream; fondant au chocolat, melted warm chocolate cake with fresh raspberries; or pumpkin and spice crème brule served with nutmeg whipped cream and candied toasted pumpkin seeds.
Sponsored by the California Restaurant Association’s San Diego Chapter, the San Diego Convention and Visitors Bureau and San Diego Magazine, Restaurant Week is a win-win situation for both the local business owners and patrons who may not otherwise get the opportunity to eat at these establishments. The event is also growing: according to organizers, more than 100 restaurants participated last year.
Diners are strongly encouraged to make reservations by contacting the restaurant directly.
For a list of restaurants and menus, visit www.sandiegorestaurantweek.com.