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San Diego Restaurant Week is back from September 25th through October 2nd!

This past Tuesday London and I ventured down to Prepkitchen La Jolla.  Now…Prepkitchen is a restaurant that I’m very familiar with. I remember when the La Jolla location first opened. Being a freshman in college, it was one of the first “farm-to-table” restaurants I tried in San Diego. And currently, working in Del Mar, I visit the Del Mar location a ton for lunch (and they also participate in all of our events). However, I don’t always get a chance to dine for dinner and that’s what I was the most excited for.

San Diego Restaurant Week is the perfect time to try a new restaurant, or visit a long-time favorite. It’s the perfect way to sample a variety of different menu options — whether new or old to you. Prepkitchen does SDRW right. Offering their whole menu, it’s the perfect way to try everything you’ve always wanted.

So…back to our meal. First off, the night was absolutely perfect. London kept exclaiming how she loved the weather— it was dark, wet and rainy, but the air was still warm. We arrived at PKLJ and were seated in the enclosed patio area. Immediately it felt like we had been transported back to Paris. The two of us, drinking a warming red wine, enjoying a romantic dinner — basically the definition of our study abroad time. Total European vibes, very cozy and casual.

We decided to make our San Diego Restaurant Week family-style, sharing everything and doubling the amount of items we got to try.

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We started off with the Bacon Wrapped Dates— blue cheese & arugula. Like everyone always says, you can never go wrong with bacon. Especially when it’s wrapped around a warm date stuffed with soft and tangy blue cheese.

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We also ordered the Heirloom Tomato & Burrata — heirloom & cherry tomatoes, basil, balsamic reduction & fleur du sel. Following the seasonally minded theme of the restaurant, the tomatoes were actually picked from their own farm.

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For our entrees we selected the Scottish Salmon — corn succotash, arugula & basil butter that was absolutely cooked to perfect, and the Porter Braised Short Ribs — potato puree, carrots, pearl onions, criminis & horseradish gremolata. The short ribs were so robust, yet delicate in the way the meat fell off the bone. It was the perfect comfort meal for the rainy sort of night.

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For dessert, we ordered 2 of my favorite types of dessert — hot with cold.

The Warm Chocolate Budino was like a warm soft chocolate cake topped with gelato, whipped cream and crunchy little nibs.  And the Mixed Berry Bread Pudding was moist and decadent, brightened up by the slight acidity of the fruit, and topped with salted caramel and vanilla gelato…yum!

For only $35 per person for dinner, San Diego Restaurant Week at Prepkitchen is basically a steal– a lot (of really really good) food.

One of my favorite things about Prepkitchen (in addition to serving amazing food) is the service and hospitality. You are always treated like good friends and family, and if you’re a regular, even more so!

Whether new or old, this San Diego Restaurant Week I highly recommend visiting any 3 of the Prepkitchen locations (La Jolla, Del Mar and Little Italy)!

Prepkitchen La Jolla
7556 Fay Ave
La Jolla, CA 92037

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Thank you to Prepkitchen for hosting me! As always, all thoughts and opinions are my own.

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