October is National Breast Cancer Awareness Month and some San Diego restaurants are supporting the cause by offering menu items to raise funds for breast cancer charities. From drinks to dessert, here are some ways to dine locally with a purpose this month.
AVANT at Rancho Bernardo Inn (Rancho Bernado)
AVANT will raise awareness for breast cancer by donating $1 for every signature Dutch Mule sold throughout October. The drink uses pink grapefruit – the perfect, colorful touch for the cause. Patrons will also enjoy pops of pink throughout the venue this month, including pink holes, balls and flag sticks on the golf course that the restaurant overlooks.
Bang Bang (Downtown San Diego)
This popular downtown San Diego sushi spot will join in the fight against breast cancer this month by donating half of the proceeds from its “Hello Kitty Roll” to the Susan G. Komen Foundation. The specialty roll ($16) combines spicy tuna, shrimp tempura and avocado wrapped in pink soy paper with bay scallops, topped with tempura flakes with chili aioli and eel sauce.
Brockton Villa (La Jolla)
This La Jolla restaurant plans to donate $1 from each “Berry Parfait: Pinked Out” dessert to breast cancer research. The light, sweet treat mixes special house-made granola with strawberry Greek yogurt, fresh strawberries and raspberries, topped with locally-produced honey.
The Commons Bar (Downtown San Diego)
This Gaslamp Quarter bar will serve up a specialty cocktail for the cure this month: the Pink Palmer. The drink is a frozen blend of Seagram's Sweet Tea Vodka, Svedka Citron Vodka, lemonade and fresh lemon. The best part: $2 from every sale of the drink will be donated to the Susan G. Komen Foundation.
CUCINA Urbana (Banker’s Hill); CUCINA Enoteca (Del Mar); Fish Public (Kensington)
Throughout October, CUCINA Urbana and CUCINA Enoteca will donate $1for every bottle, carafe or glass of CUCINA private label wine to the Breast Cancer Angels organization. Meanwhile, Fish Public will donate $1 for every dessert ordered to the organization. As part of the #CUCINAgoesPINK event, all three restaurants are featuring a special Pink Dessert of pomegranate panna cotta, dragon fruit foam, pickled pomegranate seed, feuilletine and rose crystal.
Searsucker (San Diego, Del Mar) and Herringbone (La Jolla)
San Diego Chef Brian Malarkey’s restaurants have partnered with Cline Cellars to offer the Cashmere Blend throughout this month. The wine is available for $40 per bottle and $10 per glass at all three eateries and 100 percent of the proceeds from sales of the Cashmere Blend will be donated to the Susan G. Komen Foundation.