San Diego Restaurant Week:The Necessary Evil Returns

Once upon a time, San Diego Restaurant Week was a beacon of culinary adventure, a golden opportunity for food lovers to dive into the city’s diverse dining scene at a fraction of the cost. But those days are long gone. The upcoming event, from January 25 to February 1, now feels more like a desperate plea for a business boost from restaurants struggling to fill seats rather than a celebration of gastronomy and an opportunity for value dining.

San Diego Restaurant Week brings out the worst version of everyone involved. The worst diners. The worst service dynamics. The most compromised food. Ask any line cook, server, or bartender off the clock and they’ll tell you the same thing: they dread it. Not quietly. Not politely. Almost uniformly.

Promising three-course dinners starting at $30 and offering a smattering of prix-fixe options for lunch, brunch, and even drinks, the California Restaurant Association’s promotion might sound like a deal on paper. However, the reality is far from appetizing. For many of the supposedly over 100 participating establishments across more than 30 neighborhoods, Restaurant Week has morphed into a showcase of mediocrity at best. 

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Originally published on January 18, 2026.