North County San Diego Restaurant Week (2018 Guide)
San Diego Restaurant Week (SDRW) is an 8-day celebration of up-and-coming San Diego fine dining. Everyone can visit these fine dining establishments beginning Sunday, January 21 to Sunday, January 28 and explore specialty prix fixe menus, as well as regular menu items. SDRW features over 180 restaurants, 35 of which are in North County San Diego. Most of the participating restaurants offer gluten-free, vegetarian, and vegan options. Consider these award-winning restaurants and pre-selected course choices from their 2018 SDRW lunch and dinner menus.
Stop by 333 Pacific’s shoreline restaurant for stunning views and a coastal-inspired three-course dinner.
Appetizer: Maple Glazed Pork Belly (frisée lettuce, green apple, mustard vinaigrette)
Entrée: Braised Beef Short Rib (roasted garlic smashed potatoes, green beans, veal reduction sauce, crispy onions)
Dessert: “Reconstructed Samoas” (caramel crémeux, coconut crème, chocolate ganache, toasted coconut, browned butter vanilla shortbread)
Amaya at Fairmont Grand Del Mar
From 4 to 9:30 pm, enjoy a three-course dinner at Amaya’s Mediterranean-inspired location.
First Course: Caramelized Goats Cheese (walnuts, farmer’s market vegetables)
Main Course: Veal Cheek (smoked mozzarella ravioli, pickled mustard seed)
Dessert: Chocolate Brownie Torta (chocolate fondant, cherry confit, caramel ganache, cherry sorbet)
Enjoy the finest cuts of American Wagyu beef, Black Angus and more for lunch and dinner at this California steakhouse.
Appetizer: Tomato Basil Soup (crouton and aged ricotta)
Entrée: “The Burger” (6 oz. “grass-fed” patty, arugula, garlic aioli, onion, applewood-smoked bacon and red wine compote, smokey Oregon blue and gruyere cheese)
Dessert: Tahitian Vanilla Crème Brulée (backed vanilla custard topped with caramelized sugar)
Appetizer: Baby Beets (Woodford Reserve-infused asian pear, grapefruit smoked goat cheese foam, hazelnut vinaigrette)
Entrée: Wild Ilse Scottish Salmon (6 oz salmon, lemon butter sauce, signature argyle potato tots or winter squash)
Dessert: Market Berry Tart (citrus crème fraiche mousse, mixed berry and hibiscus sorbet)
Choose from two unique three-course dinners and wine pairings ($12-13) at this beachside seafood restaurant.
First Course: Smoked Coconut Ceviche (cucumber, tomato, cilantro, onions, lime juice, jalapeño hot sauce)
Second Course ($30): New York Lomo Saltado (New York in a soy aji chili marinade, onions, baby heriloom tomatoes, coconut polenta)
Second Course ($40): Duzelles Stuffed Tenderloin Medallions & Shrimp (Mission fig red wine reduction, grilled shrimp, yukon gold mashed potatoes)
Dessert Course: Mini Hot Chocolate Lava Cake (rich Godiva chocolate liqueur cake with molten chocolate center, chocolate sauce, Heath Bar Crunch, vanilla ice cream)
Cicciotti’s Trattoria Italiana & Seafood
Cicciotti’s offers fine Italian dining lunch and dinner courses for SDRW including wine pairings, lobster tail, and vegetarian add-on options.
Primi & Secondi: Pan-seared Pork Tenderloin scaloppine sautéed in a creamy gorgonzola sauce
Dolci: Homemade Cannoli Shell (stuffed with ricotta cheese and chocolate chips)
Antipasti: Homemade ravioli stuffed with butternut squash and ricotta cheese finished in a creamy brandy sauce
Primi & Secondi: Slow-cooked lamb shank braised in tomato and fresh herbs over saffron risotto
Dolci: Lady finger soaked in espresso coffee with mascarpone cheese and cream, topped with cocoa powder
Cucina Enoteca Del Mar
Head to Cucina Enoteca’s colorful restaurant for locally-sourced ingredients and unique lunch and dinner menus for SDRW. All dinner menus include your choice of Lemon Semifreddo (raspberry puree, thyme shortbread, vanilla whipped cream) or Malted Milk Budino (milk chocolate, sea salt crema, meringue cookie).
First Course: Parsnip soup
Second Course: Sourdough Grilled Cheese and Fries
First Course ($30): Arugula and cherry tomato (parmesan, radicchio, aged balsamic)
Second Course ($30): Spicy Coppa and Pineapple Pizza (san marzano tomato, peperoncini, calabrian chili, house-made mozzarella, basil)
First Course ($38): Stuffed Fried Squash Blossoms (lemon ricotta, mint arugula gremolata)
Second Course ($38): Orechietter (spicy pork sausage, broccoli rabe, tomato, sage brown butter)
First Course ($44): Grilled Octopus (speck and celery, cashew, lemon yogurt, salsa verde)
Second Course ($44): Strip Steak (smokey cracked potato, collard green, bone marrow, bagna cauda)
Hunter Steakhouse (Oceanside)
Il Fornaio Del Mar
Il Fornaio delivers wood-fired chicken, grilled meats, and more Italian fare for their two-course lunch and four-course dinner menus.
Antipasti, Ministre e Insalate: Caprese Calda (grilled rosso bruno tomatoes, fresh mozzarella and basil, drizzles with extra-virgin olive oil)
Pizza, Pasta Fresca E Secca, Griglia: Burrata Con Quinoa (burrata with quinoa, couscous and avocado torte served with grilled artichokes, roasted bell peppers, zucchini, eggplant, olives, and focaccia croutons)
Dinner: $ 40
Zuppa e Antipasti: Zuppa Lombarda (crimini, champignon, and shiitake mushroom soup with garlic, sage, garbanzo beans, tomato and Yukon Gold potatoes)
Pasta: Conchiglie Al Pollo (shell pasta, chicken breast, broccoli, sundried tomatoes, pecorino cheese, roasted garlic and Trebbiano wine)
Secondi: Salmoncino Franciacorta (salmon filet sautéed with red grapes, shallots, and Franciacorta sparkling wine, served with mache salad and roasted Yukon Gold potatoes)
Dolci: Torta Sbrisolona (hazelnut-almond crumble tart served with mascarpone-vino passito mousse, chocolate sauce and crème anglaise)
Jake’s Del Mar
Explore Mille Fleurs French lunch and dinner menu with specially selected wine pairings ($22.50) for a three-course dinner.
Lunch: $28; available 1/25 and 1/26 only
First Course: Jerusalem Artichoke Soup (Sunchoke chips, parsley oil)
Second Course: Root Vegetable Ravioli Gratin (aged gruyére cheese, caramelized onions, black pepper)
Dessert: Chocolate-Espresso Pot De Crème (seasonal fruit, biscotti)
First Course: Four Mushroom Ravioli (garlic confit, truffle cream sauce, parmesan, pea tendrils)
Second Course: Berkshire Pork Schnitzel Holstein (hen egg, anchovies, potato-ginger salad, arugula
Dessert: Vanilla Bean Crème Brûlée (served with cranberry-pistachio biscotti)
Pacifica Del Mar
Taste delicious seafood, steak, and pasta options at this coastal seafood restaurant.
Starters: Cajun Clam Chowder (Portuguese sausage, poblano, clams)
Entrées: Sugar-Spiced Salmon (garlic mashed potatoes, Chinese green beans, mustard sauce)
Small Plate: Mulligatawny (chicken, curry, wild rice)
Entrées: Porcini Dusted Sea Scallops (heirloom potato, mushroom, maple bacon, asparagus)
Ruth’s Chris Del Mar
Ruth’s Chris Del Mar will cook up mouthwatering beef, chicken, and salmon for SDRW. Enjoy a wine pairing with your meal for an additional $21.
First Course: Mushrooms Stuffed with Crabmeat
Entrée: Wild Salmon with Thai Chili Sauce (creamed spinach or mashed potatoes)
Dessert: Cheesecake with Mixed Berries
Sbicca Del Mar
Searsucker Del Mar
Head to Searsucker Del Mar for an all-American three-course dinner to enjoy in their outdoor patio or next to their fire pit.
Course 1: Shrimp and Grits (cheddar grits, basil, kale, lemon)
Course 2: Half pound Double Burger (American cheese, lettuce, pickles, secret sauce, duck fat fries)
Course 3: Brown Butter Pear Crumble (cranberry jam, spiced ginger streusel, cream cheese ice cream)
The Clubhouse Grill at Fairmont Grand Del Mar
Enjoy a two-course lunch menu at The Clubhouse Grills relaxed and inviting environment.
Starter: Crispy Calamari (semolina crusted calamari, octopus, vegetables, chipotle aioli)
Entrée: Farmer’s Enchilada (local seasonal vegetables, smoked tomatillo salsa, Cotija cheese, avocado, fried egg)
Twenty/20 offers picturesque views of the Carlsbad coast and a delectable three-course dinner menu for SDRW.
In The Beginning: Coriander Cauliflower Soup (garlic parmesan crisp, Nuseske bacon)
From The Land & Sea: Salmon Creek Farms Pork Chop (herb roasted marbled potatoes, braised greens, roasted delicate squash, apple cider gastrique)
Sweet Endings: Strawberry Rhubarb Cobbler
Union Kitchen & Tap
UNION’s three-course lunch and dinner menus for SDRW bring diners mouthwatering bar favorites for an affordable price.
First Course: UNION Dry Rubbed Wings (house bourbon peach bbq or spicy buffalo sauce, celery, house ranch)
Second Course: Bison Burger (Colorado bison, caramelized onions, aged NY white cheddar, garlic aioli)
Third Course: Honeycomb Olive Oil Cake (vanilla orange gel, orange blossom almond brittle, buttermilk gelato, honey powder)
First Course: Thai Coconut Mussels (bilbao chorizzo, kaffir lime, lemongrass, serrano chili, coconut soy broth, grilled bread)
Second Course: Shrimp & Grits (Andouille sausage, roasted tomato, Anson Mills white cheddar grits)
Third Course: S’mores Pie (chipotle chocolate pudding tart, vanilla butterscotch marshmallow, chocolate sauce)
Vigilucci’s Cucina Italiana
Vigilucci’s brings North County residents an authentic Italian three-course lunch and dinner. Order a wine pairing for an additional price.
Antipasti: Minestrone (fresh seasonal vegetable soup)
Secondi Piatti: Piccata al Limone (sautéed chicken breast and capers in a white wine sauce, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes)
Antipasti: Calamari alla Luciana (baby calamari sautéed with garlic and white wine in a spicy tomato sauce)
Secondi Piatti: Pappardelle con Funghi e Capesante (homemade wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce)
Dolce: New York Cheesecake
Vigilucci’s Seafood & Steakhouse
Vigilucci’s Seafood & Steakhouse features a two-course lunch menu and three-course dinner menu at budget-friendly prices.
Primi: Bruschetta Pomodoro (toasted ciabatta topped with chopped tomatoes, garlic, and basil
Secondi: Panino Prime Rib (oven-roasted prime rib, sliced and served with horseradish mayonnaise, mozzarella cheese, red wine onions and hot au jus)
Primi: Polpette di Granchio (homemade pan-fried crab cake served on a bed of arugula with aurora sauce
Secondi: Brasato (beef short rib with a coffee and brown sugar rub, braised in red wine demi-glace, served over a pecorino cream polenta, topped with a micro salad with grapes and caramelized onions)
Dolce: Torta di Mele (pastry crust filled with sliced apples and almond cream, served with vanilla gelato)
Visit Vigilucci’s Trattoria for locally-sourced and authentic Italian entrées in two-course lunches and three-course dinners.
Primi: Insalata di Cesare (hearts of romaine with traditional caeser dressing, croutons, and shaved Parmigiano)
Secondi: Tortellini di Pollo (homemade chicken tortellini sautéed in a classic alfredo sauce with peas and imported cotto ham)
Primi: Bruschetta con Prosciutto e Bufala (toasted ciabatta topped with cherry tomatoes, bufala mozzarella, prosciutto di Parma and fresh basil)
Secondi: Lasagna (fresh homemade pasta filled with bolognese and besciamella sauce then topped with mozzarella and parmigiano)
Casa de Bandini
Casa de Bandini serves up authentic Mexican cuisine with rich and unique flavors including citrus, mango, and more. Stop by for a two-course lunch or three-course dinner for SDRW.
Appetizer: Cheese Quesadilla (served with green chiles, sour cream, guacamole, and salsa quemada)
Entrée: Burrito de Bandini (shredded beef, beans, cheese sauce, sour cream, served with Mexican rice)
Appetizer: Conccha de Ceviche (citrus marinated shrimp, chopped tomatoes, cilantro, onions, cucumbers, avocado, serrano chile)
Entrée: Tequila Lime Shrimp (shrimp sautéed with tequila, lime and butter, seasoned with garlic, crushed chili and cilantro, served on top of arroz amarillo and black beans)
Dessert: Churros (served with butter and sugar and topped with vanilla ice cream and dusted with cinnamon)
Casa Sol y Mar
Head to Casa Sol Y Mar for award-winning Mexican dishes with seafood, flame-grilled beef, and handmade corn or flour tortillas. Enjoy a two-course lunch or three-course dinner options this SDRW.
Starter or Dessert: Cup of Chicken Tortilla Soup (garnished with avocado, crisp tortilla strips) and cilantro
Entrée: Grilled Chicken & Avocado Burrito Wrap (grilled chicken, avocado, roasted corn, chopped poblano peppers, cilantro, chopped tomatoes, romaine lettuce, and chipotle ranch dressing)
Appetizer: Cheese and Green Chile Quesadilla (served with guacamole and sour cream)
Entrée ($20): Enchiladas Trio (three enchiladas, one beef with salsa roja, one queso and green chile with salsa verde and one chicken with mole sauce, served with Mexican rice and refried beans)
Entrée ($25): Seafood Enchiladas (wild Mexican shrimp, king crab, Alaskan cod and creamy jalapeño cheese sauce, served with black beans and sautéed achiote seasoned fresh vegetables)
Dessert: Mexican Caramel Flan
Draft Republic (Carlsbad)
Try Draft Republic’s wide array of bar food favorites at their fun-filled Carlsbad location. The two-course lunch and three-course dinner for SDRW feature the same menu options but dinner comes with dessert.
Appetizers: Draft Republic Buffalo Buttermilk Chicken Lollipops (blue cheese ranch, celery sticks)
Main Course: The Draft Republic Burger (grass-fed beef, American cheese, house-made pickles, potato roll, parmesan herb fries, house salad)
Dessert: Coffee Buttercream Doughnuts (coffee ice cream)
French Market Grille
Explore fine regional French cuisine in an outside table or corner banquette at French Market Grille. Their SDRW two-course lunch menu and three-course dinner menu has something for every palate.
Appetizers: Mushroom Raviolis and Ratatouille Sauce
Entrées: Turkey Sandwich on Olive Bread (turkey, grilled eggplant, brie, and olive tapenade)
Appetizers: Shrimps and Ravioli in a Mediterranean Sauce
Entrées: Atlantic Salmon (pan roasted with a saffron sauce)
Dessert: Les Crepes Suzette, Grand Marnier and Orange Sauce
Landon’s Gourmet Kitchen
Check back for menu information.
Sushi Lounge will offer a two-course lunch and three-course dinner menu for SDRW. Both menus will feature the same options, but the dinner menu will include a specialty sashimi course in between the first and last course.
First Course (Small Plates): Jamiepeño (jalapeño stuffed with krab, spicy albacore, lightly tempura fried, with masago, green onion, sweet soy glaze, spicy aioli)
Second Course (Specialty Course): Tasmanian Devil (cajun grilled shrimp, spicy krab, cucumber layered with Tasmanian salmon, avocado, ponzu sauce)
Second Course (Specialty Sashimi): Citrus Chili Yellowtail (Japanese Yellowtail, serrano, thin lemon, cilantro, yuzu soy sauce)
Vincent’s is a must-try, especially during SDRW. Their three-course dinner menu delivers California, French, and seafood options galore.
First Course: Sweet Vidalia Onion Soup (sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese)
Second Course: Maine Lobster Tail with Gnocchi (plated over house gnocchi, finished in a dill beurre blanc and served with a medley of seasonal vegetables)
Third Course: Pear Tart (flaky crust topped with frangipane and a poached pear)
Vintana Wine + Dine
Starters: Avocado Toast California (avocado purée, heirloom tomatoes, arugula salad, grilled pancetta bread)
Signature Offerings: Lanai Burger (white cheddar, garlic aioli, habanero pickles, Roma tomato, red onion, iceberg lettuce, toasted brioche bun, herb fries)
Starters: Chef Deborah’s Pepita & Sesame Crusted Brie (jalapeño jelly, honey roasted garlic, ciabatta crostini)
Signature Offerings: Potato Gnocchi (roasted mushrooms, butternut squash, roasted cauliflower, arugula, feta cheese, hazelnut brown butter)
Desserts: Chef Deborah’s Potted Brownie (vanilla ice cream, walnuts, ganache, whipped cream)
Nick & G's
Nick & G’s presents a delectable selection of Mediterranean and Italian-inspired dishes for their three-course SDRW dinner menu.
First Course: Italian Sausage Arancini (mozzarella cheese, marinara sauce)
Second Course: Pan Seared Sea Bass (sweet pea puree, red potato smashed, port wine sauce)
Third Course: Caramel Carrot Cake