Diners bound for Blanca first arrive at Roberta's and receive a fervent greeting—a mere sampling to the uninitiated of what a treat one is in for. Each party is then escorted through the pioneering pizzeria's foodie campus to Blanca's front door. Enter to find an elegant dining experience, enjoyed within a chicly utilitarian space where seating is set along a wide counter facing sparkling equipment and Chef Carlo Mirarchi with his team at the ready. The vibe is not all serious or clinical though: a giant bluefin tuna head is mounted on the wall; diners are welcome to play DJ by choosing the night's beats from a stack of vinyl; and a glass of cider offers a bubbly welcome. The ever-rotating menu flaunts exquisitely crafted canapés and small plates that combine to form a stellar feast starting with crudo (maybe geoduck clam and Spanish mackerel with slivers of green apple?); followed by a hot and crispy shrimp head.
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