News for Restaurants in San Diego
During San Diego Restaurant Week, held January 11-16, diners can enjoy special three-course, prix-fixe dinner menus for just $20, $30 or $40 per person (beverages, tax and gratuity not included) at more than 140 restaurants. Participating restaurants will include Croce's, A. R. Valentien, Nine-Ten and Pamplemousse Grille. Reservations are strongly recommended. For more information, please visit www.sandiegorestaurantweek.com.
Roy's is offering a winter prix-fixe menu, which will be available through March 31. For a first course, diners have the option of Pulehu style "Kalbi" sirloin, kimchee and edamame fried rice; seafood chowder, shell and fin fish; or crispy chicken katsu salad with creamy Asian ranch dressing. Choices for the second course include blackened shrimp with creamy polenta, garlic spinach, lemon and herb caper sauce; flat-top grilled salmon steak with wasabi and shiitake pan sauce; braised pork pot roast with creamed corn sauce; and "Hawaii Kai" style beef short ribs. For dessert, guests decide between a warm banana crème brûlée tart and Roy's Melting Hot Chocolate Soufflé. The cost is $35 per person (tax and gratuity not included). Roy's, Costa Verde Center, 8670 Genesee Ave., San Diego, CA 92122, 858-455-1616.
California Spiny Lobster season has arrived, and various San Diego restaurants are offering specials and menu items featuring this local delicacy. The Oceanaire Seafood Room chef and "Top Chef 3 Miami" contestant Brian Malarkey has created an "Angry Lobster" preparation with lobster caramelized in garlic butter, seasoned with Serrano chilies, basil and orange zest, and drizzled with Sriracha hot sauce and Louie dressing. Chef Trey Foshee at George's California Modern offers a five-course local lobster tasting menu for $95 per person with dishes like a Surf and Turf featuring prime hanger steak, butter poached lobster, ricotta-tarragon gnocchi, wood roasted mushrooms and lobster-red wine sauce, while Zenbu has brought back its three-course sashimi-style dinner of lobster tail sashimi, a local lobster dynamite roll and lobster miso soup.
Check back soon for more news.
Current News View archived news: December 2014 | November 2014 | October 2014 | September 2014 | August 2014 | July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | July 2010 | June 2010 | May 2010 | April 2010 | March 2010 | February 2010 | January 2010 | December 2009 | November 2009 | October 2009 | September 2009 | August 2009 | July 2009 | June 2009 | May 2009 | April 2009 | March 2009 | February 2009 | January 2009 | December 2008 | November 2008 | October 2008 | September 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 | March 2008