Blanca, one of North County San Diego's newest fine dining restaurants is definitely suitably named. With snow white dining plates, table linens, pendant lanterns, and a prominent concrete bar, Blanca is elegant, classy, and cool-just like Solana Beach and the surrounding North County area.

Proprietors Seth Bass and Debbie Hugonin named the restaurant Blanca for this exact reason. They envisioned an establishment with the same hip sophistication that Solana Beach restaurants carry. Their vision "was to bring together all that [they] cared about into one place; family, friends, great food, and fine wine. [Their] vision became Blanca."

The cuisine at Blanca innovatively fuses contemporary California cuisine with the sensibility of traditional French technique. Blanca uses local organic produce and local, sustainable seafood whenever possible. Executive Chef Wade Hageman is constantly adding new dishes to the ever changing menu and the General Manager and Sommelier Zubin Desai serves up charisma and top notch wine pairings in the front of the house.

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The tranquil, minimalist dining room has perfectly dimmed lighting, comfortable seating offering both booths and tables, and accommodates up to twenty-two guests. Blanca boasts a private, outdoor patio complete with a fifty-two inch plasma monitor and iPod docking port. With polished servers, a stunning bar and lounge, and a classy clientele, Blanca is easily holding its place as one of North County San Diego restaurants most desired dining locales.

Beginning with the starters, Blanca offers moderately priced finger foods such as Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and Truffle Salt, Truffled French Fries with Black Truffle Mayonnaise, Crispy Baby Violet Artichokes with Baby Fennel and Garlic Aïoli, Tempura Salt and Pepper Jumbo Prawns with Tellicherry Pepper-Lime Dipping Sauce and Scallions, Deep Fried Baby Zucchini with Fresh Tomato Sauce, and Dungeness Crab Deviled Eggs.

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