Bleu Bohème’s Profiteroles desert
As part of its San Diego Restaurant Week menu, Bleu Bohème in North Park is offering Profiteroles, a desert of choux pastry puffs, vanilla ice cream and dark Callebaut chocolate sauce. Courtesy of the restaurant

The annual fall San Diego Restaurant Week is just two weeks away, with more than 180 restaurants participating from Sept. 22 to Sept. 29.

The popular event attracts 150,000 diners to explore new restaurants, innovative menus and exotic cuisines. Most restaurants offer two-course lunch menus for $10, $15, $20 or $25 per person and three-course dinner menus for $20, $30, $40, $50 or $60 per person.

This year the California Restaurant Association, the sponsor of the foodie event, is encouraging restaurants to offer “Restaurant Week Your Way” variations on the usual course options.

“You now have the freedom to create your perfect menu selections at the best restaurants — all at exclusive discounted prices!” the association said. “This means you can taste more, save more, and enjoy more of San Diego with both new restaurants and old favorites.”

Diners can search online for participating restaurants, and choose by location, cuisine and price point. Reservations are recommended, but not necessary.

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Chris Jennewein

Chris Jennewein is Editor & Publisher of Times of San Diego.