San Diego is gearing up for its much-anticipated culinary event, the 22nd annual San Diego Restaurant Week (SDRW), taking place countywide from September 14 to September 21.
This biannual celebration invites food enthusiasts to indulge in two-course lunches starting at $20 and three-course dinners beginning at $30.
With over 130 restaurants participating across 30 neighborhoods, SDRW offers San Diegans a chance to explore a diverse array of dining experiences at attractive prix-fixe prices.
A full list of participating establishments can be accessed on the official SDRW website, which details their menu options and pricing.
For patrons with specific dietary needs, the site includes filters that allow for easy searches by restaurant name, neighborhood, and type of cuisine.
As the event draws nearer, early excitement is building around various dining options featured within the event, including French cuisine at local favorites.
La Bonne Table in Hillcrest offers a dinner for $50, while the Smoking Goat in North Park features a dinner priced at $60, and Bleu Boheme in Kensington at $65.
Those craving Persian cuisine can look forward to the longstanding Bandar Restaurant in the Gaslamp Quarter, which highlights its famous charbroiled chicken as part of its three-course dinner menu priced at $50.
Other highly-rated entree selections like rack of lamb and eggplant stew remain popular among diners.
The event also showcases standout Italian and Mexican dining options, such as Vincenzo Cucina & Lounge in Little Italy, offering lunch for $25 and dinner for $39.
Another Italian find includes Cori Pastificio Trattoria in North Park, with dinner priced at $55, while Ortega’s Mexican Bistro in Hillcrest invites diners to enjoy Baja lobster for either lunch or dinner at $39.
Additionally, Old Town Tequila Factory presents a scenic dining option with dinner priced at $35.
Joanna Pearce, manager of the San Diego chapter of the California Restaurant Association, expressed enthusiasm about the event’s growth, noting, “We will have more than 130 restaurants taking part this season.”
Pearce is particularly encouraged by the revival of participation rates that compare to pre-Covid levels.
Among the highlights of this year’s event are new participants like Communion in Mission Hills, Flora in North Park, and the recently opened Shorebird Coastal Kitchen in Seaport Village.
Additional newcomers include AKA in the Gaslamp Quarter and Witherby Restaurant and Bar in the East Village.
Pearce pointed out that the recruitment process is ongoing, ensured by the semiannual occurrence of the event in late summer and mid-winter.
Restaurants looking to participate are required to be paid members of the CRA and need to pay a fee of $899 for one season or $1,299 for both, which provides valuable exposure to local diners.
“Over the past five years, we’ve seen more than 125,000 diners engage in San Diego Restaurant Week each year,” Pearce shared, highlighting the event’s ability to draw food lovers.
The roots of Restaurant Week extend back to February 1992 in New York City as a strategy to boost restaurant patronage during winter’s slow season.
As the event gained popularity in New York, it inspired numerous cities to adopt similar celebrations, with San Diego launching its own Restaurant Week in 2004.
This ongoing event continues to capture the diverse flavors of the area while encouraging diners to venture beyond their usual culinary choices.
No tickets are needed for this exciting week of dining, though reservations are recommended to ensure a spot.
Diners can easily book tables through Open Table or by contacting their chosen restaurants directly.
image source from：timesofsandiego
