BriGeeski Guess what?! San Diego Restaurant Week starts this Sunday, September 25 through October 2, 2016! I love restaurant week because it is a great way to try out a restaurant and all they have to offer at a reduced rate. Most spots offer lunch deals for $10-$20 or dinner for $20-$50 depending on the location. We got a sneak peak of a super tasty meal at Coasterra last night. Their dinner option is $40 for 3 courses and it is well worth it. Coasterra also happens to have one of the best views in San Diego. I really can’t think of another spot that beats it.
I heard from my trusty sources that their guacamole is delicious so we ordered that on top of the restaurant week menu. You can’t go wrong with their guacamole. It is prepared by their “Guacamigo” who makes the guacamole table side. A lot of their ingredients are sourced from Suzie’s Farm in San Diego. The guacamole has lime, tomato, cilantro, red onion, salt and cotija cheese. So yum! That drink above is called Deb’s Coconut Margarita and you have to try it. It is full of coconut flavor and is perfect for an afternoon sunset.
One of our favorite dishes of the night was our first appetizer, the padron pepper and watermelon salad. It’s simplicity mixed with awesome spice made this salad. Mark and I kind of freaked out on how tasty it was. I may have to ask for the dressing recipe but here is what I know is inside: arugula, feta, almonds, jicama, cucumber, yellow watermelon, white balsamic lime vinaigrette and tajin. They didn’t have the peppers yet since we arrived before restaurant week but the salad was fabulous just like this. We will be recreating this at our house very soon!
We tried the queso fundido as our other appetizer. It’s made with monterey jack and oaxacan cheese, chorizo and poblano chillies served with warm flour tortillas. We order this every time we go to our favorite Mexican restaurant in Palm Springs and this one seemed more authentic. It was rich and thick. It was almost like make your own quesadillas.
For our entrees, we ordered the carne asada and quesadilla then added the lobster. The lobster addition is $20 more but so worth it. It was incredibly flavorful and tender. The quesadilla is a must try. We also had the carnitas michoacan served with super delicious pickled veggies. I would order both dishes again. Actually, I’m going to go eat my leftovers for lunch right now. MMMMM!
And then there was dessert. Holy moly! Order the Butter Cake! Just do it. It’s moist with a crisp edges, plantain ice cream and caramel sauce. Our waitress suggested it and I am so happy we tried it. Mark almost devoured the whole thing after he said he was too full to eat anymore. It’s that good.
The churros were also quite tasty and served with salted caveat and a spiced chocolate sauce. MMMMM. Alright, so we obviously enjoyed our meals, the drinks and the views. Check out Coasterra for San Diego Restaurant Week or let me know where you go! We love to hear about your favorite spots.
This post was sponsored by San Diego Restaurant Week. All opinions are my own.
