San Diego’s Edible Extravaganza….

My favorite city-wide event, San Diego Restaurant Week, takes place January 19 – 26. It provides an opportunity to eat at almost 200 restaurants throughout the city and county.  Dining spots will be serving two-course prix-fixe lunches for $10 – $25 per person and three-course prix-fixe dinners, ranging from $20 – $60. There’s a new twist. It’s now “Restaurant Week Your Way.”  Diners can mix and match drinks, appetizers, entrees, and dessert; design their own menu.  Here are my recommendations in three price categories.

$10 – Sweetfin serves “pole to bowl” poke in a casual setting. Everything is made daily from scratch and all items are gluten free.  The menu is simple; signature bowls, plant based choices, and BYOB (build your own bowl). Extras include add-on toppings, plus excellent taro chips and lemonade. 

Its pleasant patio is a great way to enjoy your meal and people watch. Healthy, fresh food at $10…go.  Sweetfin is located at Westfield UTC. More can be found at and @Sweetfin. 

$15 – Pacific Beach AleHouse is a brewery that serves up a two-course feast for San Diego Restaurant Week.  I started with their excellent take on Baja ceviche.  My second course was a memorable beer cheeseburger with pepper bacon and tater tots. 

But wait, there’s more.  Splurging for $5, an over the top thin mint mud pie (easily shared) completed my  meal. The ocean view second level is a delight and there are specials every day. PB AleHouse also offers unusual seasonal variations of numerous craft beers.

Take a look at for daily specials and events.

$20 – Seasons 52’s three course lunch menu features a choice of four appetizers, three entrees, and one of their “indulgent desserts.”  Tough choices. I started with a spinach and roasted broccoli salad including mushrooms, blue cheese, and almonds, dressed perfectly with light vinaigrette.  My second course was an outstanding wood grilled boneless rainbow trout.  It is deservedly their #1 best seller; they prepare 30 pounds a day. 

From the seven desserts offered, my pick was the key lime pie.  The ongoing concept behind their success is changing menus each season.  Two items of note: they offer valet parking at Westfield UTC ($3) and also validate for an additional two hours.  Find out more at

My suggestion is to make reservations. For more information and a list of participating restaurants logon to

Let’s go!

Howard Hian

Please note this was written after attending SDRW in September 2019.  Some menus may have changed. Thanks to the various websites for information, photos, etc., and the California Restaurant Association.


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