Trey Foshee’s relaxed taco joint will be serving up a two-course lunch menu consisting of a starter or sweet – including an heirloom tomato salad (proteins can be added for an additional cost), and flan – next, select any two tacos from ten on offer including Baja fried fish, lamb barbacoa, potato, and grilled SD avocado. The three-course dinner includes options such as birria steamed clams to start, a wood grilled trout with adobo rub and shishito-watercress salad, followed by churro vanilla ice cream with Mexican chocolate sauce. PRICE POINT: Lunch $15, dinner $30.

Choose any three dishes (appetizer, main and dessert) from Exec Chef Ryan Johnston’s regular dinner menu, which will all be served to share family-style. For appetizers think arancini, wood grilled quail, and wild salmon and uni crudo. For mains think whole roasted branzini, spit-roasted half duck with rainier cherries and pancetta, and summer squash rotolo. Dessert includes a torta di pistachio with fresh strawberries and lemon sorbet. PRICE POINT: $45 per person, plus tax and an automatic 20 percent gratuity.

Chef Stephen Riemer is serving up an inaugural three-course dinner menu that includes a Nigiri quartet (tuna, shrimp, yellowtail, & salmon), and heirloom melon gazpacho with Fresno chile and ginger to start. Smoked short ribs with onion dumplings, and Sea of Cortez scallops with pickled cherries and Tahitian squash purée are available to follow. Sweet treats include two cake options – the pear upside down comes with almond bundt and Luxardo cherry, while the lavish mocha layer comes with triple chocolate and espresso. PRICE POINT: $30 per person (plus tax & tip).

By no means a newcomer to San Diego Restaurant Week, this year the iconic eatery will be launching an entirely new menu of seasonally inspired dishes in honor of the festivities. Known for its high end epicurean eats, highlights include braised smoked pork belly with lavender pea puree, corn bread and honey comb, yellowfin tuna [BS1] with uni, salmon caviar, finger lime and sea beans, opah with maitake mushroom, kale and cavatelli pasta, and braised veal cheeks with burrata agnolotti, wood ear mushrooms. PRICE POINT: $50 per person (tax and gratuity not included).

Still haven’t had dinner at the hottest ticket in town? Then stop by during SDRW and sample Javier Plancesia’s iconic new eatery for less than $30. Bracero’s set lunch menu comprises a slow braised brisket torta with avocado, demi, heirloom tomatoes and pickled onions, served with a vida verde side salad of salt cured cactus, watercress, zucchini, pickled chayote, purslane, avocado and queso añejo. Dessert comes in the form of chocolate cherry, with plum and bitter chocolate sorbet. PRICE POINT: $20 per person.

If you find yourself in North County head to Nozomi where the sushi chefs will be whipping up two special options for the week. The two-course lunch menu includes any hand roll, plus a vegan salad and the choice between shrimp and vegetable yakisoba, salmon and asparagus fried rice, or spicy garlic miso ramen. While panko-fried oysters, ahi poke and a Surf’n Turf roll with seared steak and crab make up a handful of options from the three-course dinner menu. PRICE POINT: Lunch $15, dinner $30 per person.

Adjoined to the famed Belly Up, this music-themed bistro will be offering a set price two-course lunch, and three-course dinner menu for the week. Lunchtime fare includes a lobster dumpling appetizer, plus a non-traditional jumbalaya and Kobe beef slider entrées. Dinner bites include crispy cornmeal calamari to start, followed by either tandoori chicken, or beef “rad” Thai. Don’t miss the Jack Daniels pecan pie with dark chocolate for dessert. PRICE POINT: Lunch $15, dinner $35 (tax and tip not included).

Executive Chef Alberto Morreale is serving up a three-course dinner for his SDRW debut – featuring everything from starters like pork belly tacos (salsa fresca, avocado, tomatillo salsa), to mains including a wild boar risotto with roasted cherry tomatoes and wild mushrooms. A fish ($15) and pasta ($5) special will also be available. Desserts come in the guise of a gluten free pear cranberry tart, and lava chocolate cake. PRICE POINT: $30 per person, with an additional wine pairing option available for $15.