I last went to Blanca about two months ago expecting to sit at what had been reported by CH to be an excellent crudo bar. When I arrived, the restaurant was totally disorganized, and I was told that the crudo bar was no longer as of that evening! I was told that although I could still order crudo, the area that was previously designated as a crudo bar was now closed and would be converted into a cocktail lounge. That evening everything was chaotic; the service was disorganized, the food mediocre and when I spoke with Chef Weber, he said that he did not know what direction the restaurant was taking with regard serving crudo.
Then a few weeks later, Blanca received a nice review in the L.A. Times from Irene Virbila! She talked about the crudo bar (which I was told would be no more!) being open and good, and gave the restaurant a two star (very good) rating. She spoke very well about the restaurant.
Last week, I read in the Daily Pilot (a local Newport Beach newspaper) that more than 3/4 of the restaurant's kitchen equipment/supplies had been repossessed by their suppliers for non-payment! See: http://www.dailypilot.com/articles/20...
Has anyone been here recently, or does anyone know what's going on?
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