Restaurant Week And More Culinary Galore

Fri, Jan 14, 2011

By Geneva Vallejo

All foodies, better gather your utensils and have an appetite. If you’re still wondering why, than I’m afraid you’ve missed out on previous food ventures that only come twice a year during San Diego’s Restaurant Week.

But, worry not. You’re still in time to attend this year’s, as the running dates are from January 16 –21 (fyi: some often extend through an extra week). If you’re still perplexed about what this is all about, it’s simple. Nearly 200 participating San Diego restaurants open up their doors to new and existing food lovers by offering uniquely designed three-course menus to attract the human palate.

Organized by the California Restaurant Association’s San Diego County Chapter, Restaurant Week seeks to uplift the region as a premier dining destination not only for out-of-towners but also for locals. On it’s seventh year as the county’s largest and most successful dining event, Restaurant Week brought in over 140,000 attendees last September alone. This brings a light of hope to the restaurant business given the failing economy that has been no more than a dreadful vision of what the year may hold.

“We try to plan the Restaurant Weeks during slower periods for the restaurants to help them keep the restaurants full. In January it falls right after the busy Holiday Season and in September it is right after schools begin and business tends to slow down a bit. Restaurant Week not only brings additional consumers in the door during the event but it brings in a lot of new customers that will hopefully return to the restaurants again after Restaurant Week” says Jenna Thompson from McFarlane Promotions, the PR agency in charge of marketing the event.

During Restaurant Week, pre-fixed menus range in price depending on the restaurant, but will not divert from being $20, $30 or $40 per person. While it may sound out of budget, when you do the math, fast food isn’t as cheap nowadays, so giving up a few of those quick outings for something new is worth the shot. Take this tactic: many locals have made an event out of the bigger event and look forward to it year after year.

“I’ve gone to every Restaurant Week since its inception and look forward to this year’s” says Geraldine Corona, a former business owner who now works from home as a freelancer since the economy began to go downhill. Corona particularly marvels around Restaurant Week because it’s an established event with specific dates. “Knowing it will come twice a year on specific dates ahead of time, helps in planning and saving for it. Also, knowing what you’re going to pay eases any surprises when you take the tab.”

While others may complain about drinks and gratuity not being included, but you’re already getting a good deal and if you inquire enough you’ll find that many restaurants do pair up drinks with the course.

If you’d like a tip, some of my recommendable places are, The Cowboy Star on 10th and Market (to-die-for steaks and just about anything on the menu); El Vitral Restaurant on J St. (near Petco Park) some may consider this expensive Mexican food, truth is they have an amazing chef and one-of-a-kind drinks with one of the largest tequila collections in town; A place you MUST go to if you’re a tourist or a local is The Marine Room in La Jolla, this is one of the $40 per person restaurants, but well worth the forking out. There are specific dates you might enjoy best in January due to high tide, make sure to call and ask. Cucina Urbana is another favorite. This trendsetting hot spot has an extensive wine list and sits just a block away from Balboa Park.

“The restaurants tend to get quite busy during Restaurant Week and often book completely full. This is why we highly encourage reservations,” recommends Thompson. For a complete list of participating restaurants go to www.sandiegorestaurantweek.com.

Side note: If you happen to miss Restaurant Week there’s rumors that the first Pop-Up Restaurant experience for San Diegans is just around the corner in February. The concept comes from larger places like Los Angeles and New York, it basically travels chef and crew from distant or short-distance cities to said destination for a specified amount of days. So you get high-end food sans the high-end price tag in a less stiff environment. For details visit www.relaterestaurant.com or simply wait for the next Restaurant Week in September.