by Frank Sabatini Jr.

—[ hot eats ]—

Solana Beach embraces urban-style dining at Blanca, a chic restaurant and lounge that nudged the dining scene in these necks to contemporary heights when it arrived a couple of years ago. Chef Wade Hageman delivers innovative dishes that can begin with crispy baby artichokes and crab deviled eggs before progressing to filet mignon tartare with a Thai twist, seared foie gras brushed with nectarine gastrique or assorted mesquite-grilled meats graced by sophisticated, homemade sauces. His meals are labor-intensive, making you feel as though you’ve just inherited your own private chef. The sleek interior design boasts clean lines and soft lighting, resulting in a comfortable vibe that demands a second caramelized pineapple martini.

437 S. Highway 101, Suite 301, Solana Beach

Chef Trick

The best ingredients for cooking are the ones you leave out. Stick to the “rule of three.” Like when making tomato sauce, for example, you want to extract maximum flavor from the tomatoes, basil and garlic, which means leaving out the extras such as onions, salt, oregano or even meat products. Or in chicken piccata, let the main ingredients rise to the forefront, those being the chicken, lemon and capers. Period. Also, in other dishes, beware of spices such as sage, rosemary and dried thyme, all of which can overcrowd your recipes if you layer them over other flavors.

— Wade Hageman, executive chef at Blanca