437 South Highway 101, The Beachwalk, Solana Beach, 858-792-0072; dineblanca.com
HOURS: Monday–Thursday 5:30–9:30 p.m.; weekends until 10:30 p.m.; closed Sundays.
PRICES: Starters $8–$22; entrées $24–$36 (average about $27); Desserts $9. Chef tasting-dinner $70. Happy-hour weeknights 5:30–closing; until 7:30 p.m. Friday–Saturday.
CUISINE & BEVERAGES: Inventive artisanal farm-to-table creations with fresh ideas, incorporating house-cured meats, local produce, and well-raised animals. International wine tome has plenty by the glass and half-bottle, serious bottles at serious prices, but few affordable (under $50) bottles. Full bar.
PICK HITS: Duck terrine; charcuterie/salumi plate; black cod; Willis Ranch Pork (“A Day at the Farm”); guinea hen; goat cheese semi-freddo. Good bet: caramelized brioche with brioche ice cream.
NEED TO KNOW: Comfortable, quiet, well-spaced seating, excellent service. No vegetarian entrées; call ahead to arrange. Not formal (suit unnecessary) but grown-up clothing advised (e.g., clean jeans, business-casual, bohemian chic, etc.). Crowded lot, valet parking $3.