San Diego Restaurant Week 2021 is popping up at an unusual time: April 11-18.
It’s hoped the date change will boost a battered and beleaguered food-and-beverage industry. This comes just after the state moved to a less-restrictive, color-coded, tiered plan for reopening businesses due to the pandemic.
The county moved to the “orange tier” in early April. That means restaurants can offer outdoor dining as well as indoor dining at 50-percent capacity (or 200 people, whichever is fewer.)
“My plea to San Diegans is…support these businesses,” Mayor Todd Gloria said at a recent press conference. “Let’s help San Diegans get back to work. Let’s make sure that we’re supporting the businesses that are coming out.”
What is San Diego Restaurant Week 2021?
SDRW is a celebration of San Diego’s culinary world. The main attraction for consumers is prix-fixe menu offerings for two- and three-course special menus.
Dinner menus range from $20 to $60; lunch deals vary from about $10 to $25 per person.
Traditionally, SDRW has been a chance to get a taste of eateries you’ve always had your eye for less-than-regular menu prices.
At latest count more than 100 local restaurants were taking part in SDRW. For the latest updates, go to sandiegorestaurantweek.com.
Officials say Restaurant Week reservations are not required but are recommended. No tickets or coupons are required.
The 2021 San Diego Restaurant Week Difference
In the past, SDRW has been a biannual affair that took place in January and September. We all know how the COVID pandemic knocked down businesses, particularly restaurants in 2020.
Because of health restrictions in September 2020, the event was renamed Dine Diego and focused on outdoor dining and to-go options.
After bypassing the traditional January slot in 2021, SDRW officials decided April was the optimal time to rebound back into the public consciousness.
SDRW is a program of the California Restaurant Association. This year, the CRA is partnering with county public health officials. The goal is to make sure participating restaurants adhere to ongoing COVID safety modifications and protocols.
“Our restaurant owners and managers have been through very difficult times and so we are calling on the community to come out and support Restaurant Week because we are finally seeing the light at the end of the tunnel,” says Julie Coker, new CEO of the San Diego Tourism Authority.
Bon—and safe—appétit. J&J
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