A long awaited restaurant in the North San Diego County area delivers a mouth-watering performance. A mother and son team, Debbie Hugonin and Seth Baas opened Blanca in Solana Beach in May of 2006, revealing modern California cuisine with a contemporary French technique and an emphasis on local, fresh and seasonal ingredients.

With a backlit bar of blue and amber lights, the swanky style lounge lends itself to a modern and clean atmosphere, complete with pearled high back booths, where you can enjoy their fabulous light fare menu, specialty Martini’s or wines by the glass. Choose from Heirloom Wisconsin Black Popcorn with Truffle Oil and Finely Grated Parmigiano Reggiano($11), Tartare of Alaskan King Salmon Quail Egg on Brioche Toast Points ($15) or an Artisan Cheese Platter ($22).

The dining room is filled with 30-50 something’s dressed in dark, classic attire and the room itself is quite pleasing and comfortable, opt for a high back booth for ultimate privacy. The dining experience was wonderful. The staff is friendly, knowledgeable and graceful with the interpretation of the Chef Wade’s innovative menu and detailed presentation. The menu has cold and hot appetizers; some specialties are the Flash Grilled Japanese Yellowtail Carpaccio Tangerine Citronette infused with Tahitian Lime ($18) or the Pan Seared La Belle Farms Foie Gras Asian Pear “Monte Cristo” ($22). The main courses are tantalizing and gratifying like the Day Boat Diver Scallops Burgandy Black Truffle Beurre Blanc on a crispy potato cake ($38) or Filet Mignon Truffled Bernaise Topped with Searaed Fois Gras and a Madeira Reduction ($50).

While the menu is on the expensive side, especially for this area, I assure you, you will leave happily fulfilled and wanting to come back for more.

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