eating out by scott leonard
SAN DIEGO RESTAURANT WEEK
A FRESH TAKE (AND TASTE) DURING FIRST-EVER SPRINGTIME CELEBRATION W
ith over a year now of varying regulations for restaurant operations as a result of the COVID-19 pandemic, restaurants have endured extreme financial and emotional losses. The National
Restaurant Association reports that 110,000 restaurants have closed nationwide during the shutdown. That is one out of every six dining establishments. At the height of the pandemic’s impact on jobs last spring, California restaurants lost almost 1 million jobs. Once outdoor dining was allowed and restaurants reopened
at limited indoor capacity, some of those jobs came back, but the number went back down in December 2020, when the stay-at- home order was reinstated and outdoor dining closed once again, with indoor dining already closed by that point. In the month of January 2021, the hospitality industry lost another 70,000 jobs — no doubt because of the loss of on-site dining. To support the San Diego restaurant industry as they make
progress back towards a full reopening, the California Restaurant Association will host its first-ever April foodie adventure, from Sunday, April 11 through Sunday, April 18. Delight your appetite as San Diego Restaurant Week (SDRW) bundles the yields of spring into an eight-day edible extravaganza designed to bring new life to the restaurant community as more than 100 restaurants will offer variations of prix fixe menus at affordable prices. In its vernal-season debut, SDRW will align with a celebratory
Spring Harvest theme for local diners. Whether you are looking to pluck a deal, glean a great value, produce a customized dining plan
or just enjoy a budding tasting experience, SDRW will gather all of that into one meal of your choice. Spanning across San Diego County, participating restaurants will offer three-course prix-fixe dinner menus for $20, $30, $40, $50 or $60 per person and/or two-course prix-fixe lunch menus for $10, $15, $20 or $25 per person. Restaurants sprouting with innovation will showcase their menus through traditional in-house dining, expanded outdoor spaces as well as “to go” accommodations. This delicious week is the perfect opportunity to explore the
trending food scene of spring 2021, celebrate the return to the thriving culinary scene of San Diego, and to show your support for your local restaurant owners who have traversed an exceptional year of challenges. Veteran favorites and newly established eater- ies will participate in this foodie favorite week while operating under the most current guidelines from public health officials. SDRW officials are once again encouraging you to “Restaurant
Week Your Way” by creating dynamic meal options and flexibility. Produce your perfect palate with personalized menu options from your favorite participating eateries. Choose between your combinations of entrée, appetizer, drink and/or dessert to create your own customized, one-of-a-kind experience. Tickets are not necessary for this delectable week of discounted dining, but reservations are recommended.
sandiegorestaurantweek.com
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ragemonthly.com | APRIL 2021
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