For Lynn McDougall and partner Stephanie Walker, next month’s San Diego Restaurant Week will allow them to gamble on unfamiliar restaurants that they might otherwise skip over because of their tight budgets.

“Dining out,” says McDougall, “is a luxury we can afford only twice a month, so we don’t normally take chances on restaurants that we could end up not liking.”

After foraging through last year’s weeklong event, the City Heights couple came away with a few favorite picks (and not so favorites) that they’ve added to their list, which organizers say is the reason why diners should take advantage of the bargains offered at more than 100 participating restaurants.

The second annual San Diego Restaurant Week is scheduled for Jan. 15-20. During the six-day culinary extravaganza, consumers can sample three-course dinners at a wide variety of new and established eateries throughout the county for only $30 per person (beverages, tax and gratuity not included). There are no passes or tickets required. Foodies simply pick and choose which restaurants they want to visit and show up during dinner hours, preferably with reservations.

According to Susie Baumann, who sits on the event’s steering committee and is a board member for the San Diego Restaurant Association, the number of participating restaurants compared to last year has increased by nearly 25 percent, with many still signing up at the last minute. Baumann also owns Bali Hai and Tom Ham’s Lighthouse, both of which are taking part.

“The goal here is to raise awareness of the San Diego dining scene. It’s a win-win situation for everybody,” she said. “The restaurants get lots of exposure. And diners get to experience many of the fine-dining restaurants outside of their neighborhoods for a fixed one-price deal offered at each location.”

Among the restaurants enlisted so far are: Region, Chive, the Kensington Grill, Kemo Sabe, Terra, A.R. Valentien, Bertrand at Mr. A’s, El Bizcocho, Mr. Tiki Mai Tai Lounge, Napa Valley Grille, Rainwater’s on Kettner, Croce’s, House of Blues and numerous others sprinkled throughout metro San Diego and North County.

The concept for the event was modeled after “restaurant weeks” held annually in New York and Philadelphia – cities that have grown their events to the point where “it’s hard to get a seat because everyone’s going to them,” adds Baumann

However, consumer attendance last year in San Diego, she notes, was difficult to peg due to lack of staff. “Not all the restaurants turned in their tally sheets, but we’re going to do better with that this year.”

San Diego’s restaurant week took nearly 10 years to materialize and traces back to the efforts of Ingrid Croce, widow of late musician Jim Croce and owner of Croce’s Restaurant.

“She essentially got it off the ground and kept pushing a lot of restaurateurs to participate while using her contacts in Philly and New York to gather the right information,” says Baumann. “We couldn’t have organized this without her help.”

Other key organizers include San Diego Magazine, the San Diego Convention & Visitors Bureau and the local chapter of the California Restaurant Association.

Participating restaurants and the dishes they will present are posted on the Web site www.sandiegorestaurantweek.com. The fare is decidedly gourmet and includes everything from beef, chicken and seafood preparations to creative salads and decadent desserts.

“Many of the menus will be upscaled, especially in the more casual restaurants where you can normally eat for $20 a meal,” Baumann says. “The whole point is to get people to enjoy your place and come back. Our goal is for San Diego to be in the top five restaurant cities. And this event can help us achieve that.”

For more information, call (800) 660-7514.