Downtown Sacramento Parternership’s “Dine Downtown Restaurant Week” will begin its sixth year Friday, with 30 participating downtown restaurants each offering special $30 three-course meals through Jan. 16.

DSP Marketing Manager Megan Emmerling said the week is meant to draw visitors and locals on a budget to Sacramento’s finest downtown restaurants.

Last year, the International Downtown Association gave the event its Award of Distinction of Outstanding Achievement. The IDA advocates for livable and vital downtown culture around the world.

When asked how the restaurants have responded about the Dine Downtown weeks DSP marketing manager Megan Emmerling said “participating restaurants said that the week is like 10 Saturday nights during the week.”

This will be Cafeteria 15L’s second Dine Downtown week. Assistant Manager Danielle Meaux said the event brings people in, and the restaurant is definitely busier during the week.

“We’re including a glass of Cupcake Chardonnay or Sawbuck red wine and half-off bottles over $40,” Meaux said.

Bar Supervisor at 3 Fires Lounge Mark Kaniser said it creates a nice buzz for people to come have dinner.

“Last year was great. We had a lot of people come in, we actually had to turn some people away because of seating,” Kaniser said. “It’s also a good thing for people not in Midtown. They come down because of this. They get to experience all the restaurants. People enjoy it.”

3 Fires Lounge
1501 L St.
(916) 267-6823

3 Fires Lounge’s starters are:
Baby spinach salad (pine nuts, chenel goat cheese, dried cranberries and miso vinaigrette) or
Langostino lobster bisque (créme fraiche and basil oil).

The main-course options are:
Seared mahi mahi (pear salsa, garlic mashed potatoes and braised kale),
Braised pork Osso Bucco (creamy risotto, asiago cheese, cranberry apple chutney),
Baked natural herb chicken (roasted fingerling potato with rosemary, seasonal vegetables and pan jus) or
Grilled creekstone Angus New York steak (sautéed broccolini, steak fries and chanterelle mushroom ragout)

Desserts:
Chocolate torte or
Zinfandel poached pear with vanilla ice cream.

Cafeteria 15L
1116 15th St.
(916) 492-1960

To start, Cafeteria 15L is offering:
Butternut squash soup (toasted pumpkin seed pesto) or
Roasted beet salad (bosc pears, arugula, goat cheese and spiced pecans)

The main courses are:
Grilled New York steak (garlic mashed potatoes, wild mushrooms and whiskey peppercorn sauce) or
Seared ahi tuna (sesame crusted, kabocha squash, shiitake mushrooms, baby bok choy and caramel ginger sauce) or
Roasted half chicken (breast with butternut squash, Swiss chard and mushroom jus)

Desserts:
Warm chocolate cake with vanilla ice cream or
Cranberry bread pudding with pumpkin ice cream.

Capitol Garage
1500 K St.
(916) 444-3633

Capitol Garage will be offering salads for its first course:
House salad (fresh mixed greens with cherry tomatoes, cucumber, carrot, house-made croutons, manchego cheese and Italian vinaigrette) or
Chipotle Caesar (petite romaine hearts with a mildly spicy chipotle Caesar dressing, fresh avocado, manchego cheese, cilantro, lime and crispy tortilla strips) or
Spinach salad (toasted hazelnuts, applewood smoked bacon, fresh diced Granny Smith apples, cucumber and goat cheese).

The main-course options are:
Crab cake linguini (sautéed cherry tomatoes, prosciutto, garlic and herbs in a lemon cream sauce served with bruschetta bread) or
Jambalaya (grilled prawns, andouille sausage, sweet potatoes, peppers, onions and garlic with a Cajun cream sauce, topped with char-grilled chicken, served with steamed white rice) or
Farmers market pasta (sautéed fresh seasonal vegetables with walnuts and sun-dried tomatoes in a pesto cream sauce served over four-cheese tortellini with bruschetta bread) or
Burrito Vegetariano (large flour tortilla stuffed with rice, sweet potatoes, mushrooms, peppers, onions, garlic and cilantro, topped with tomatillo salsa and melted manchego cheese, served with fresh avocado, pico de gallo and shredded lettuce) or
Jack & Blue (half-pound Angus burger topped with Gorgonzola cheese, Jack Daniel's onions and mushrooms, applewood smoked bacon on a burger bun with mayonnaise and all the “fixins”) or
Leaky Roof (Zoe’s Meats’ roasted turkey breast with caramelized onions, applewood smoked bacon, Gruyere cheese, sliced Granny Smith apples and honey mustard aioli on thick grilled sourdough bread)

Desserts:
Black bottom cheesecake topped with fresh blackberries or
Tiramisu with white chocolate mascarpone mousse and amaretto espresso-soaked lady fingers or
Apple pie with fresh whipped cream

For more information and a full list of participating restaurants visit DSP’s website or call (916) 442-8575.