Originating in 2004 as a joint venture between Ingrid Croce of Croce’s Restaurant & Jazz
Bar, San Diego Magazine and Susie Baumann of Bali Hai Restaurant, San Diego Restaurant
Week began with 75 restaurants each offering a $30 three-course prix-fixe menu. The concept of the event was simple: to have local restaurants join together for a weeklong fixed-price meal promotion. Restaurants would pay a fee to participate in the event that would go toward promotional and advertising costs for the event. With the determination of Ingrid Croce, San
Diego Magazine and Susie Baumann, San Diego Restaurant Week started off as a success and the footwork was set for many years to come.
By January 2007, diners in San Diego enjoyed 150 restaurants for a weeklong feasting event at the city’s top restaurants with a three-course menu for either $30 or $40. In 2008, Restaurant Week was extended to twice a year – January and September and in 2009 Lehn
Goetz of Café Coyote and Tracy Borkum of Urban Kitchen Group took the reigns as co-chairs of the event. Under the leadership of these trailblazers, San Diego Restaurant Week grew to become the beloved community tradition we know of today.
In 2010, the sixth year, SDRW drew approximately 200,000 guests to nearly 200 restaurants offering $20, $30 or $40 menu choices. In September 2011, a lunch option was introduced at $10, $15 or $20 for a two-course meal which ended up being more successful than expected.
In 2012, San Diego Restaurant Week introduced its first ever kick-off event, #SDRWTaste2012. This was a premier tasting event in celebration of the start of SDRW showcasing small bites of house specialties from participating restaurants to paying event goers.
San Diego Restaurant Week has continued to grow and become the top dining event in the city since its inauguration in 2004 with over 18 million impression and 1.5 million unique visitors since the launch of the website. The 2014 events are expected to be bigger and better than ever before.
The CRA San Diego County chapter will donate $5,000 of event proceeds to the American Red Cross San Diego/Imperial Counties and Jacobs and Cushman San Diego Food Bank.
San Diego Restaurant Week will run Jan. 19-24 with restaurants offering three-course prix-fixe dinners for $25, $35 or $45 and two-course prix-fixe lunches for $10, $15 or $20. San Diego Restaurant Week includes more than 180 restaurants across San Diego County and gives diners the chance to experience the thriving culinary scene San Diego has to offer.
For more information, go online at www.SanDiegoRestaurantWeek.com.