San Diego Restaurant Week Extended! Jan. 23, to Friday, Jan. 29
By Ron James
Because of the storms last week many diners chose to dine at home rather than risk life and limb on slippery San Diego streets. Nearly 130 of the over 187 restaurants have decided to extend their offering. Check the official Restaurant Week website for participating restaurants. www.sandiegorestaurantweek.com/
Last year more than 100,000 hungry San Diegans and visitors ate their way through the event. This is your opportunity to try several new restaurants without tapping your reduced home equity credit line.
San Diego, once a culinary wasteland, is now a dining destination with some of the most talented chefs in the industry practicing their magic all over the county. And I’m not alone in believing that Uptown has some of the best and most interesting eateries anywhere. Although there are more than a dozen Uptown dining spots participating this year, it amazes me that many are not, especially in Mission Hills, North Park and South Park. What’s up with that?
This year there are nearly 200 dining spots offering a three-course prix fixe menu for $20, $30 or $40. And don’t worry that the participating restaurant will cut corners. I’ve been to many of these dinners and believe me, the chefs pull out all of the stops to impress potential new regulars. And the service has always been as good or better than standard. The wait staff during the week seem to be energized by the influx of folks trying their fare for the first time.
It’s a good idea to get your reservations in as soon as possible. Many of the prime times are reserved early and many of the restaurants will book up entirely. If your favorite spot is booked for the week, ask them if they plan to extend Restaurant Week and put your name on the list if they do. Some of the restaurants love the week so much that they will extend the offer another week or two.
To make it a bit easier for you we’ve provided you with the Restaurant Week menus for participating Uptown restaurants. The menus may change, so check with the restaurant when you make your reservations to see if there are any changes from those listed. Gift cards are also available at the official Web site, www.sandiegorestaurantweek.com.
So grab your cell phone and make that reservation right now. Bon appetit!
Uptown Restaurants Participating in Restaurant Week
Avenue 5 Restaurant & Bar — $30
2760 Fifth Ave., Suite 100
San Diego , CA 92103
(619) 542-0394
Choice of first/appetizers course
Roquette and parmesan salad with extra-virgin olive oil, white balsamic glaze.
Vodka-cured beef tenderloin carpaccio with olives, capers, white truffle oil, toast points.
Salmon tartar with cucumber, dill, creme fraiche, thyme vinaigrette.
Choice of second/main course
House-made herb gnocchi with porcini mushrooms, arugula, Madeira cream.
Braised short rib with spiced Israeli couscous, salsify.
Rosemary white prawns with lemon risotto, wild greens, saffron essence.
Choice of third/dessert course
Honey flower gelato with vanilla tuile, blueberries.
Chocolate Decadence with lavender-infused berry compote.
Profiteroles with pistachio ice cream, creme Anglaise, chocolate drizzle.
Bertrand at Mister A’s — $40
2550 Fifth Ave.
San Diego, CA 92103
(619) 239-1377
Choice of first/appetizers course
Carpaccio of Brandt Farm seared New York steak with warm cannellini beans in rosemary cream.
Baby wild arugula salad with fresh Oregon bay shrimp, with house-made Roquefort cheese terrine and dressing.
Potato gnocchi with chanterelles, fresh herb sauce and fall vegetables.
Choice of second/main course
Oven-roasted rack of lamb with garlic and rosemary jus, piperade and pommes dauphines.
Fresh local white sea bass and seafood sausage duo on a bed of white corn with riesling cream.
Roasted jidori chicken “en roulade” with fresh thyme and garlic jus, Yukon gold “puree.”
Choice of third/dessert course
Meyer lemon meringue tarte with mixed berry coulis.
Locally-grown strawberry shortcake with toasted Swiss meringue, strawberry coulis.
House-made caramel ice cream with chocolate sauce and mignardises.
Bleu Bohème — $30
4090 Adams Ave.
San Diego, CA 92116
(619) 255-4167
Choice of first/appetizers course
Amuses Gueules de Charcuterie et Fromage — Saucisson Mariné Aux Herbes; Petit Croque Monsieur ou Crouton de Jambon de Pays, Roquette et Parmesan: dried sausage marinated in olive oil, small Parisian ham and cheese toast or a toast of dried cured ham, roquette lettuce and parmesan cheese.
Petite Salade d’Automne Bleu Bohème using Fresh Express seasonal greens: our fall salad of fresh herbs and butter leaf lettuce tossed in our creamy Rocquefort dressing, topped with Rocquefort cheese, dried cranberries and candied walnuts.
Choice of second/main course
Saumon en Papillote sur Lit de Ratatouille: fresh filet of salmon baked and wrapped in parchment paper, over a bed of ratatouille.
Côte de Porc Grillée aux Echalotes et au Thym, Sauce Moutarde à l’Anciène: pork chop marinated in olive oil and fresh herbs, grilled to perfection, served with an old-fashioned mustard seed cream sauce, lightly caramelized shallots mixed with fresh thyme, fresh thyme-mashed potatoes and green beans.
Petit Carré d’Agneau au Poivre Vert: a half-roasted rack of lamb brushed in Dijon mustard with thyme and rosemary and finished with a cognac and green peppercorn sauce, served with fresh herbs, mashed potatoes and green beans.
Choice of third/dessert course
Crèpe au “Nutella,” Glace au Chocolat Blanc” crèpe stuffed with a layer of the famous creamy, chocolatey hazelnut spread, served with a scoop of white chocolate ice cream.
Bombe au Chocolat: dark chocolate mousse and marinated cherries, crème brulée, with crispy hazelnut bottom.
Glace au Chocolat Blanc, Fruits Rouges et Confiture de Fraises “Bonne Maman”: white chocolate ice cream, fresh berries and a side of imported strawberry confitur.
Cafe Coyote — $20
2461 San Diego Ave.
San Diego, CA 92110
(619) 291-4695
Choice of first/appetizers course
Camarones cocktail with shrimp, tomato, avocado, cucumber, onion and cilantro in our spicy Bloody Maria sauce.
Tingas: cooked, shredded chicken with sauce made from tomatoes, onions, garlic and smoky-flavored chipotle chiles, served on tostadas and garnished with lettuce.
Red pepper soup with cilantro cream: puree of fresh red bell peppers with spices, topped with a dollop of fresh cilantro cream.
Choice of second/main course
Mole verde: delicious stewed chunks of pork in a combination of tomate verde, cilantro, epazote, green chiles, garlic and onion.
Tequila lime shrimp: shrimp sauteed in a delicious combination of tequila, lime, cilantro and garlic, served over a bed of Mexican rice with black beans and a Cafe salad.
Tamales: homemade corn masa filled with your choice of two: Verdes (Pork), Rojos (Beef) or Santa Fe (Black Bean).
Choice of third/dessert course
Traditional flan: Mexican custard with caramel sauce made from an old family recipe.
Mexican chocolate pot de creme: creamy dark chocolate dessert with hints of cinnamon, cayenne and coffee.
Banana quesadilla: grilled crisp tortilla stuffed with a whipped banana, cream cheese and powdered sugar filling, garnished with whipped cream and fresh banana slices and drizzled with dulce de leche caramel sauce.
Cucina Urbana — $30
505 Laurel St.
San Diego, CA 92101
(619) 239-2222
Choice of first/appetizers course
Fried squash blossoms with herb ricotta, purple basil pesto and cured lemon dressing.
Ricotta gnocchi with sage brown butter, parmigiano and amaretti.
Chopped house salad with Fresh Express seasonal greens, soppresata, pepperoni, olive, asiago and pepperoncini.
Choice of second/main course
Braised black cod with pistachio caper crust, smashed potato, peperonata and limoncello butter.
Short rib pappardelle with cremini mushroom and parmigiano.
Veal piccata with oyster mushroom conserva, white corn and speck.
Choice of third/dessert course
Bittersweet chocolate budino with cocoa chantilly and chocolate crackle cookie.
Tiramisu parfait with espresso, kahlua, espresso shortbread cookie and mascarpone mousse.
Ricotta cheesecake with almond cornmeal crust, amarene cherry and brandy coulis.
El Agave Restaurant & Tequileria — $40
2304 San Diego Ave. Suite B
San Diego, CA 92110
(619) 220-0692
Choice of first/appetizers course
Sopa Azteca flavored with pasilla.
Caesar salad: the authentic recipe from Tijuana.
Chalupas de langosta: two chalupas made of corn masa in an oval shape, topped with lobster meat chunks, artichokes, diced tomato, cilantro and fresh Mexican cheese crumbles, finished with a touch of Mexican cream.
Choice of second/main course
Mole poblano: the soul of Mexican moles, made from scratch with pasilla, ancho and mulato chilis as well as other ingredients.
Filete agave: fillet mignon filled with goat cheese, served with dark tequila sauce and accompanied by an arrangement of vegetables.
Sea bass Veracruz: Chilean white sea bass fillet served on a bed of agave rice with a traditional Veracruzana sauce made with sweet peppers, garlic, olives, white wine and capers.
Choice of third/dessert course
Flan.
Chocolate brulee.
White chocolate cake.
Hexagon — $40
495 Laurel St.
San Diego, CA 92101
(619) 236-0467
Choice of first/appetizers course
Bisque de Homard: lobster soup.
Salade de Chèvre: warm goat cheese, butter lettuce and cumin vinaigrette.
Riz de Veau: crispy sweetbread in a wild mushroom ragoût.
Choice of second/main course
Saint Pierre: John Dory in a vermouth sauce with pommes vapeur and vegetable medley.
Magret et Confit de Canard: duck leg confit and duck breast with warm lentils, baby beets and frisée salad.
Filet mignon: roasted beef tenderloin in a Perigourdine sauce with vegetable purse and potatoes au gratin.
Choice of third/dessert course
Crème brulée au Grand Marnier.
Terrine de chocolat: chocolate mousse cake with red fruits and crème Anglaise.
Crêpes Suzette: crêpes with orange sauce.
Inn at the Park — $30
525 Spruce St.
San Diego, CA 92103
(619) 296-0057
Choice of first/appetizers course
Duck confit and cannellini bean soup with Andouille sausage, chefs herbs and spices.
Wilted spinach and lardon salad with vintage blue cheese, toasted walnuts, vintage sherry vinaigrette, sunny side up egg.
Lobster mac & cheese with freshly-poached lobster, trenne pasta, truffle-boschetto cream, panko.
Choice of second/main course
Certified Angus beef tasting with filet and short ribs, smashed marble potato medley, black truffle jus.
Seabass tasting with Chilean and striped bass, melted chanterelle mushroom risotto, saffron oil, vintage balsamic reduction.
Wild game tasting with venison medallions and elk chops, soft polenta, huckleberry-port wine gastrique.
Choice of third/dessert course
Tasting of apples with brown butter cake, apple crisp, apple-caramel sorbet, vanilla bean ice cream.
Tasting of chocolate with semifreddo, chocolate mousse, half-baked souffle, espresso creme Anglaise, Chantilly cream.
The Inn cheese board: chef’s selection of fine cheeses, seasonal accompaniments, fresh berries.
Kemo Sabe — $30
3958 Fifth Ave.
San Diego, CA 92103
(619) 220-6802
Choice of first/appetizers course
Coconut calamari with Vietnamese dipping sauces.
Pan-fried chicken potstickers with basil and balsamic chile oil.
Shaved grana over Romaine with lime pepita dressing, tortilla strips and roasted pepitas.
Choice of second/main course
Skirts on Fire with smoked gouda quesadilla, Thai chile, mandarin-serrano relish and black beans
Teriyaki-glazed mahi mahi over chow mein noodles and wokked Chinese vegetables.
Blackened satay chicken breast stack layered with a chile corn cake, melon salsa and 10 spiced grilled plantain.
Choice of third/dessert course
Potted brownie with hot caramel and kahlua ice cream.
Variety of sorbets, with a cookie.
White chocolate cheesecake tower with praline cookies and Oregon blueberries.
Kensington Grill — $30
4055 Adams Ave.
San Diego, CA 92116
(619) 281-4014
Choice of first/appetizers course
KG calamari with cabbage slaw, sweet pepper, bean sprout, cilantro, peanut and sweet chile.
Crispy lamb spring roll with frisee and radish salad and port peppercorn reduction.
Roasted baby beet salad with goat cheese croquette, spiced walnut and clover honey vinaigrette.
Choice of second/main course
Grilled Loch Duart salmon with creamy polenta, wilted spinach, shrimp and tomato beurre blanc.
Pork osso bucco with apple confit smashed potato, pancetta, Brussels sprouts and pan jus.
Free-range chicken pappardelle with foraged mushroom, asparagus, tomato and marsala cream.
Choice of third/dessert course
Banana and walnut bread pudding with rum flambé.
Chocolate pot au creme with vanilla cream and seasonal berry.
Seasonal cheesecake.
Pizza Fusion — $20
3827 5th Ave.
San Diego, CA 92103
(619) 278-0057
Choice of first/appetizers course
Pear and gorgonzola salad with arugula, romaine, pear, gorgonzola and candied walnuts.
Roasted beet and feta salad with arugula, beets, feta, candied walnuts and roasted red onion.
Signature Caesar and roasted chicken: Romaine with Caesar dressing, parmesan, free-range chicken and crostini.
Choice of second/main course
Four cheese and sun-dried tomato pizza: sun-dried tomatoes, basil, roasted garlic, tomato sauce, goat cheese, mozzarella, provolone and parmesan.
Farmer’s market pizza: a farmer’s medley of roasted artichoke hearts, red onion, roasted zucchini, and roasted portobello with tomato sauce, mozzarella, provolone and parmesan. Also available with vegan cheese.
Founder’s pie: free-range chicken, Kalamata olives, roasted red onion, tomato sauce, parmesan, mozzarella, provolone and gorgonzola.
Choice of third/dessert course
Fresh homemade brownie.
Homemade chocolate chip cookies.
The Prado at Balboa Park
1549 El Prado, Suite 12
San Diego, CA 92101
(619) 557-9441
Choice of first/appetizers course
Baby iceburg lettuce wedge with apple wood-smoked bacon, teardrop tomatoes and Maytag blue cheese dressing.
Vegetarian black bean soup with toasted cumin crema, diced red onion and lime.
Seared Kobe beef carpaccio with shaved fennel and frisee salad, Dijon-truffle vinaigrette, shaved asiago cheese and ciabatta crouton.
Choice of second/main course
Grilled pork flat iron with potato-fig hash, Brussel sprout confit and apple demi.
Pan-roasted striped bass with cauliflower puree, rapini and garlic crushed potatoes.
Braised beef short rib with roasted root vegetables, in a red wine reduction.
Choice of third/dessert course
Steamed blackberry cake.
Duo of Belgian chocolate.
Terra Restaurant & Catering — $30
1270 Cleveland Ave., Suite K
San Diego, CA 92103
(619) 293-7088
Choice of first/appetizers course
Homemade butternut squash gnocchi with sage brown butter and asiago cheese.
Coconut-dusted crab cakes with hot mustard.
Pumpkin raviolis with roasted corn cream and toasted hazelnuts.
Choice of second/main course
Lobster macaroni ‘n cheese: Maine lobster, mini penne pasta, asiago, brie and havarti cheeses.
Pan-roasted sea bass with macadamia and mango purees, curried carrot puree.
Hanger steak with heirloom bean succotash, smoked onion marmalade and chimichurri.
Choice of third/dessert course
Ibarra chocolate tart with espresso crème Anglaise and toasted hazelnuts.
Caramelized apple bread pudding with butternut squash ice cream.
Baileys crème brulee with fresh berries
Zocalo Old Town $30
2444 San Diego Ave.
San Diego, CA 92101
(619) 298-9840
Choice of first/appetizers course
Adobe chicken tortilla soup with avocado and cotija cheese.
Carne asada empanadas with tomatillo salsa.
Ceviche atun: tuna marinated in ginger and coconut, served with plaintain chips.
Choice of second/main course
Jalisco shrimp: jumbo shrimp stuffed with jack cheese and poblano rajas, wrapped in bacon and grilled.
Grilled skirt steak with chimichurri and Cuban sweet potato fritas.
Chile-glazed salmon with chorizo risotto and tomatillo-avocado salsa.
Choice of third/dessert course
House-made cheesecake.
Raspberry creme brulee.
Zocalo chocolate cake with cinnamon crema.
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