California has long been established as the No. 1 destination for food-loving travelers in America, and it’s easy to see why. The Cobb salad was invented here. So too was the cheeseburger. The state produces 90 percent of the wine in the United States. Possibly more than any other place on the planet, California has turned eating into an art form. From farming to feasting and everything in between, the California food industry has shown the world that dining and cooking can be one of the great pleasures in life.

January’s California Restaurant Month puts the state’s amazing bounty on rich display. It makes feasting even more accessible than usual, with a legion of participating restaurants in cities and regions across the state offering deals and special menus at various times during the month.

Here’s how California Restaurant month is celebrated: Participating cities and regions—from San Diego to Sonoma, and Temecula to Tahoe—have their own restaurant week, lasting anywhere from a week to 10 days during the month of January. During each weeklong celebration various restaurants offer special deals, such as affordable prix fixe menus for lunch and/or dinner, or sizably discounted meals.

After the frenetic pace of the holiday season, this is a good time for guests to relax and treat themselves to great dining. California Restaurant Month provides guests a fantastic opportunity to have an amazing meal at multiple restaurants for a great price. From a restaurant perspective, it is a good reminder of all the incredible restaurants throughout California.

California cuisine has long been celebrated for its use of extraordinary ingredients, from sustainably farmed produce and meats to artisanal cheeses. The state’s edible bounty is a huge draw for top chefs, which has made California a top destination for food lovers.

It is said that when one visits to California, he should come hungry. This is a state that seriously knows how to cook. Amazing and innovative chefs sprinkled with Michelin stars work with local farms and artisanal food purveyors to get the best hyper-local, hyper-fresh ingredients, then create magic on a plate.

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