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San Diego Restaurant Week

Foodies rejoice!  San Diego Restaurant Week is upon us, September 18 - 23, 2011.  Just four days until a week full of epicurean adventures from downtown to San Diego North - and everywhere in between.

We're serving up three courses of your go-to 1540 favorites, plus something a bit new too.   VIEW MENU

If you're feeling bold, Barbecued Pig Tails paired with cornbread puree, warm potato salad, coleslaw and smoked BBQ sauce will certainly fit the bill.  Those little piggies take us right back to summer barbecues on the beach.  Of course, you can never go wrong with Chef Paul’s Diver Scallops to start, paired with popcorn puree, salted caramel, marcona almonds and nasturtium.  

With four options for starters, entrees and sweets each, there’s room for both adventure and tradition.  And, there’s a lot to like.  Trouble deciding?  We’re glad to help.

We hope to see you here for Restaurant Week.

$40 / person, plus tax + gratuity



Barbecued Pig Tails

Organic Beet Salad

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