U-T San Diego: Essential Guide to San Diego Restaurant Week

Your essential guide to San Diego Restaurant Week
By Keli Dailey

September 12 2012 | U-T San Diego

Making it easier for you to dine at a discount, Sept. 16 through 21

El Bizcocho, which was added to the Rancho Bernardo Inn in 1968, will undergo a $2 million renovation and reopen with a new name. Have its short rib one last time during Restaurant Week.

Short rib for fanatics

Restaurant Week used to be wall-to-wall short rib. This time, it has taken a protein back seat to tenderloin, pork chop, salmon, chicken, scallop and pastas. For fanatics of this rich, pot-roast-like meat, make the scene at Burlap (dinner $40), where short rib is slowly cooked in root beer. For short rib braised in red wine, see the ocean-adjacent Chart House (dinner $30) or Balboa Park’s The Prado (lunch $15; dinner $30). Peohe’s (dinner $30) braises short rib in beer from its neighbor, Coronado Brewing Co. At Cucina Urbana (lunch $20; dinner $30), there’s short rib pappardelle. For a setting reminiscent of 18th-century France, see the Westgate Room (lunch $20; dinner $40) and its short rib tortellini. The rooftop destination Bertrand at Mister A’s (lunch $20; dinner $40) presents a rib eye and short rib duo. And El Bizcocho (dinner $40), closing this fall, goes out on a tasty short rib note.