Restaurant Week Alternatives

Bucatini Con Sarde Verandina and Giardino (courtesy photo)

Twice a year, diners flock to the city’s best dining establishments during restaurant week to experience foods they’ve been excited to try. From a culinary sampling that takes you to Sicily, to an ocean view menu full of classics, the following restaurants are opening their doors to guests craving something unique.

Giardino & Verandina present: A Taste of Sicily
From September 24-30, Giardino in Lemon Grove, and sister restaurant Verandina in Imperial Beach, will offer a special menu that pays homage to Chef Provino’s Sicilian roots. Guests can select between a variety of starters, entrees and desserts to build their own 3-course meal. They can even add on a wine pairing or beer flight. Options include starters like Panelle, or Sicilian chickpea fritters, and Antipasto all’italiana, or trio of Italian meats. Entrees will include options like Bucatini con Sarde, Chicken Cacciatore and Baccala all’acqua Pazza (cod with cherry tomatoes in a white wine sauce), and Parfait Pistachio di Bronte for dessert. The menu will be available for dinner for $35 per person, plus an optional $15 wine pairing and $10 beer flight. Reservations are recommended.

Giardino – 8131 Broadway | Lemon Grove
www.GiardinoSD.com
Verandina – 710 Seacoast Drive | Imperial Beach
www.VerandinaRestaurant.com

A Taste of THE MED

A weeklong celebration of THE MED’s greatest culinary hits

September 23rd-30th

For one week only, locals and guests of La Valencia can enjoy a special menu full of THE MED’s greatest culinary hits. Chef Alex Emery has created a three-course menu featuring a past celebrated starter, entree and dessert. A curated list of wines to build your own flight will also be available to pair with Chef Emery’s Taste of THE MED menu. The 3-course menu is available for $50/pp, or with optional wine flight for $75/pp. LaValencia.com

TASTE OF THE MED MENU
$50 Three Course Menu
$25 Optional Wine Pairing

First Course
king crab
heirloom tomato | apple butter | fall fruit
schramsberg ‘blanc de blancs’, north coast

Entrée
surf & turf
braised wagyu short rib | tiger prawn
potato mousse | lobster cream | plum powder
frank family cabernet sauvignon, napa

Dessert
dark chocolate
luxardo cherry | pistachio brittle | white chocolate mousse
keenan merlot, napa