Spice-Rubbed Beef With Chimichurri Sauce

I used my food processor for the second time in over a year! This dish was inspired by an entree Cyrus had at Eve, an excellent restaurant in Ann Arbor, MI.

Blanca Restaurant

We were excited about dining at Blanca because we heard that Blanca is one of the first restaurants in San Diego County to reach a level of sophistication, service and style to rival the top restaurants such as the ones in New York and San Francisco. The restaurant opened in June 2006, after an extensive remodel from a former bicycle shop. When we entered, I was impressed by the muted lighting, contemporary design and sultry aura of the dining room. Who would have imagined that an old bike shop could be transformed into an ultra-upscale and swanky restaurant?

The amber lighting urged us to slip into the plush, oversize booth where we felt separated enough from other diners but still have sufficient view to people-watch. Except for one man who spoke too loudly about his adventures in Las Vegas, the other diners were well-dressed and tanned individuals who fit quite well in the setting of the restaurant.

My husband attempted to order a mojito, but the server told us that they were out of mint. How hard is it to run to the store and buy mint? Huh. Not a good start. We then prefaced our dinner with the Loch Duart Salmon Tartare, which was extraordinary. We ordered it because the quail eggs described in the menu caught my attention. The tartare was fresh and delicious.The server then brought out a Salad of Young Greens and the Crow's Pass Cauliflower Soup. Freshly baked bread and butter placed table-side. The slices of butter were presented on a cold, silver brick-shape block. It was surprisingly heavy! The salad was good, but it wasn't extraordinary. However, the soup was out of this world. The cauliflower was smoothly pureed, and I tasted a distinct essence of white truffle oil and smoky bits of bacon. It was served in a soup tureen that was surprisingly light. Such paradox!

Our main entrees were the Merlot Braised Short Rib and the Day Boat Diver Scallop. While we both agreed with one another that the rib was something I could probably make at home, or even something better, the scallop dish was worthwhile. Three large sea scallops were seared and presented on a layer of sauteed vegetables and potato pancakes. I liked the combination of the scallops and the crunchiness of the potato pancake.

As far as table service, we didn't have any complaints. The server was attentive and friendly, but she wasn't as polished as we would assume a restaurant with this level of sophistication would be. She asked how our meals were. At any restaurant, that would be welcomed, but for an especially upscale dining experience, we believe servers should be trained to anticipate the needs of its diners without having to ask. They did, however, confirm our reservation three weeks before our dining date. So, book early if you want to go there.I didn't dare take photos of our dishes. It was that kind of place. But here is a snapshot of the dining room, courtesy of Open Table. We enjoy trying out new restaurants, so we would probably go back to Blanca for their happy hour, when we can enjoy their superior appetizers and wine selection.

Blanca

437 South Highway 101

Solana Beach(858) 792-0072

www.dineblanca.com