El Take It Easy's once-weekly Wednesday vegetarian prix fixe is now a permanent fixture on the North Park eatery's nightly menu; for $20, get 3 courses of meat-free magic. The winter version of the dinner (yes, San Diego has seasons) includes a Suzie's Farm squash taco, housemade goat cheese ravioli and chocolate pie. There's still reason to go on Wednesdays though — $6 whiskey sours from ETIE's best barman, Ethan Ostrander. [EaterWire]
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