Blanca, one of the newer fine dining restaurants in North San Diego County, definitely has a fitting name. With snow-white dining plates, tablecloths, hanging lanterns, and a prominent concrete bar, Blanca is chic, classy, ​​and cool—just like Solana Beach and the surrounding North County area.

Owners Seth Bass and Debbie Hugonin named the restaurant Blanca for exactly this reason. They envisioned an establishment with the same modern sophistication that Solana Beach restaurants have. His vision “was to bring together everything [they] care in one place; family, friends, good food and good wine. [Their] the vision became white.”

Blanca’s cooking innovatively fuses contemporary Californian 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 General Manager and Sommelier Zubin Desai serves up charisma and top-notch wine pairings at the front of house.

The calm and minimalist dining room has perfectly dimmed lighting, comfortable seating offering booths and tables, and seats twenty-two guests. Blanca features a private outdoor patio complete with a fifty-two-inch plasma monitor and iPod docking station. With polished servers, an impressive bar and lounge, and a classy clientele, Blanca is easily maintaining its place as one of San Diego’s North County restaurant’s most desirable dining spots.

Starting with the entrees, Blanca offers moderately priced snacks like Heirloom Wisconsin Black Popcorn with finely grated Parmigiano-Reggiano and truffle salt, Truffle Fries with Black Truffle Mayonnaise, Crispy Violet Artichokes with Baby Fennel and Garlic Aioli, salt and pepper tempura. King Prawns with Tellicherry Pepper-Lime Sauce and Chives, Fried Courgettes with Fresh Tomato Sauce and Dungeness Crab Deviled Eggs.

Raw appetizers include market oysters on the half shell with champagne mignonette and lime cocktail sauce, Hawaiian Kona Kampachi yellowtail with pickled radish salad and crystallized ginger vinaigrette or a sushi rice cake and fermented black bean vinaigrette , and Niman Ranch Filet Mignon Tartare with Quail Egg Yolk and Roasted Peanut Oil served “Thai Style”.

Traditional entrees range from a Young Vegetable Salad with Toasted Pine Nuts, Laura Chenel Goat Cheese and Oven Dried Tomato Vinaigrette, Linguini with Clam Sauce with Manila Clams, Monterey Bay Squid and Chile Flake Emulsion with Sweet Butter, Summer Watermelon Timbale with Micro Cilantro, Greek Feta and Champagne Vinaigrette, Crispy Petaluma Quail with Haricot Verts, Buttermilk Mashed Potatoes and Red Eye Sauce, even Seared Hudson Valley Foie Gras with Broiche de grilled strawberries and strawberry gatrique, pumpkin flower soup with baby zucchini and chive essence, and Chino Farms corn soufflé with black truffle cream.

At this point, you’re probably ready for one of Blanca’s signature martinis or cocktails. Try the “Peach-Pom”, made with Absolut Apeach Vodka, Pama Liqueur and Peach Purée, or the “Lemon-Ginger Cooler”, made with lemongrass-infused vodka, crushed coriander and Schweppes Ginger Ale.

Other irresistible drinks include the “42/43”, made with Don Julio 1942, Cuarenta Y Tres Cazadores Liqueur, and the Dulce de Sal y Vanilla, the “Feng Shui”, made with Sake Infused Vodka and Crystallized Ginger, the “Mojito de Mora, “the “Fleur de Lys”, made with Skyy Vodka, St. Germain Liqueur, Chambord and a champagne float, the “Perfect Gentleman”, made with Hendricks Gin, Essence of Noilly Prat and Canned Olives Stuffed with Lemon , or the “Desert Rose”, made with vodka infused with prickly pear and essence of strawberry and vanilla. Blanca also offers a full bar and an extensive and dynamic wine and champagne list.

Blanca’s main menu includes Executive Chef Wade Hageman’s signature dishes, seasonal dishes and grill items. Signature dishes range from the merlot-braised short rib and bacon-wrapped day-old diver scallops to the Niman Ranch “Rossini” filet mignon.

Seasonal dishes currently range from Oregon Porcini Risotto and Air Dried Corn Crusted Wild Alaskan Halibut to Indiana White Pekin Duck Breast “En Sous Vide” and Mediterranean Loup de Mer “En Papillote.”

Grilled dishes come with your choice of garnish and choice of sauce/butter. Choose from Niman Ranch Organic Pork Chop, Snake River Farms Kobe “Flat Iron Steak”, Colorado “Boneless” Rack of Lamb, New York Niman Ranch “28 Day Dry-Aged” Steak or Prime Nebraska Corn Fed “Eye” of the Ribeye.

Sides range from crème fraîche and chive mashed potatoes, gratin macaroni and cheese, Bellwether Farms ricotta gnocchi and buttered summer squash, to Parmesan creamed spinach, organic broccoli and roasted marbled potatoes.

Sauces/butter to accompany these delicious grilled entrees include Pinot Noir Demi-Glace, Classic Béarnaise, Port Wine Reduction, House Worcestershire, Pt. Reyes Blue Cheese Butter, 3 Mustard Composite Butter or Meyer Lemon- Chive Beurre Blanc.

If there’s still room for dessert, try one of Blanca’s Sinful Endings. Indulge in Butterscotch Pot de Crème, Tahitian Vanilla Bean Cheesecake, Sticky Toffee Pudding, “Rocky Road” Warm Valrhona Chocolate Cake, “Peanut Butter and Bananas,” Farmers Market Strawberry Souffle, or the trio of homemade sherbet. Don’t forget to accompany it with a glass of dessert wine, port or sherry.

Blanca’s caters to locals and tourists alike from the Solana Beach restaurant, perfect for a private dinner for two or a large celebration, and has raised the bar in North County San Diego restaurants for a hip, hip vibe with a distinctive and delicious menu.