Eight days of culinary splendor await during the 22nd annual San Diego Restaurant Week, to be held countywide Sept. 14–21.
The biannual event stretches across 30 neighborhoods while giving consumers a chance to sample restaurants of all types at value-driven prix-fixe prices. More than 130 establishments are taking part.
San Diegans can unleash their appetites on either two-course lunches starting at $20, or three-course dinners starting at $30.
A complete list of participating restaurants can be found here, along with their dining options and prices.
Bandar’s popular grilled chicken (Photo by Frank Sabatini Jr.)In about half of the listings, their menu offerings are revealed. The website also provides filters to search for restaurants by name, neighborhood, and type of cuisine. And it offers a search feature to help narrow down restaurants that accommodate dietary restrictions.
Craving French? Preliminary results for metro San Diego bring up dinner possibilities at La Bonne Table in Hillcrest ($50); the Smoking Goat in North Park ($60) or Bleu Boheme in Kensington ($65).
Or if you have a hankering for Persian, the long-established Bandar Restaurant in the Gaslamp Quarter will offer its wildly succulent “world famous charbroiled chicken” on the three-course dinner menu ($50).
Rack of lamb and eggplant stew are among the other entree choices that score high marks each year.
Standouts in the Italian and Mexican categories include lunch or dinner at Little Italy’s Vincenzo Cucina & Lounge ($25 and $39 respectively); dinner at Cori Pastificio Trattoria in North Park ($55); lunch or dinner featuring Baja lobster at Ortega’s Mexican Bistro in Hillcrest ($39 for either); and dinner with a view at Old Town Tequila Factory ($35).
“We will have more than 130 restaurants taking part this season,” said Joanna Pearce, manager of the San Diego chapter of the California Restaurant Association. “We are happy to be back in the range of pre-Covid participation,” she added.
Flora is taking part in SDRW for the first time. (Photo by Frank Sabatini Jr.)This year’s newcomers to the event include Communion in Mission Hills; Flora in North Park; the recently opened Shorebird Coastal Kitchen in Seaport Village; AKA in the Gaslamp Quarter; and Witherby Restaurant and Bar in the East Village.
Pearce said recruitment for SDRW is year-round given that the event is held twice a year — in late summer and mid-winter. In order to participate, restaurants must be paid members of the CRA and pay a fee of $899 for one season or $1,299 for both. The cost ultimately furnishes the restaurants with boosts of exposure.
“We’ve had over 125,000 diners engage in San Diego Restaurant Week each year for the past five years,” Pearce noted.
The original “restaurant week” began in February of 1992 in New York City as a way of getting bodies into restaurants during the industry’s biggest seasonal slump of the year—that being winter. As the concept became an annual routine in the Big Apple, other cities across the country soon began replicating the event.
Penthouse digs await at Communion. (Photo by Frank Sabatini Jr.)San Diego in comparison was a little late in joining the trend as it didn’t launch Restaurant Week until 2004.
It has been going strong ever since, in an effort to showcase the area’s diverse culinary landscape while nudging restaurant goers out of their usual routines and comfort zones.
No tickets are required to dine during SDRW. Walk-ins are permitted.
Reservations are recommended and can be made through Open Table via the website or by contacting the restaurants directly.
The next Restaurant Week is scheduled for Jan. 25—Feb. 1, 2026.
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