Around the corner from the mesquite barbecue smells of Phil’s BBQ is Venissimo Cheese. Here you’ll find a tiny well-stocked urban store with prices noted by the half pound and with a little picture of a goat, sheep or cow so that you know the type of milk used to make that particular cheese. Owners Gina and Roger Freize have an advanced system for their sales receipts that give the name, taste, origin, and what wine to serve with the cheese, as well as a record for your next trip in. Their cheeses can be found on cheese plates at Dobson’s, Café Chloe and others. I particularly like their website for the section called Cheese Facts that lists how to serve cheese (room temperature) and lots more. 754 West Washington, Mission Hills, 619-491-0708, www.venissimo.com.

Taste Artisan Cheese & Gourmet Shop, next to Wine Steals on University Avenue sells cheese from around the world, olive oils, crackers, dried Molinari salami and pates. In this almost two year-old casual store, owners George and Mary Palmer passionately share their knowledge to help customers try new and seasonal products. George studied cheese with The Aniata Cheese Co. owner Bob Stonebrook (see below). The Palmers offer classes, including a recent beer and cheese pairing and an upcoming Spanish cheeses and wines on June 14th. If you’re next door sipping, try a cheese plate for $5 that might feature a slightly nutty flavored, firm textured Spanish sheep’s milk cheese to pair with a rustic red wine or hearty ale. One table had nine different Gouda that Mary suggested are great with beers. I bought some terrific Irish blue and Parmesan cut fresh from the wheel to share with friends.

Mary believes that cheese is an affordable luxury and she can work with any budget to introduce newcomers to the charms of fresh cheese. She suggests a picnic at home, good bread, wine, and of course a nice cheese selection. You can taste everything before you buy and your sales receipt keeps track of what you buy for future trips. Join their email list at 1243-1/2 University Avenue, Hillcrest, 619-683-2306, closed Monday

Up the coast Seth Baas (nephew of Padres owner John Moores) and his mom created Blanca, a new venue for north county diners. No view, no waves, but a contemporary, yet cozy restaurant with interesting food and good service. The dining room features booths, tables and banquettes in understated soothing monochromatic colors. With Chef Wade Hageman’s innovative use of ingredients, it’s a place I suspect will be busy all the time.

Here you’ll find a sofa-lined lounge, bar stools worth sitting on for drinks as you munch on a bowl of Wisconsin heirloom black popcorn dusted with Parmesan, toasted black pepper and a hint of truffle oil. Now, before you flip over the idea of anything over and above Orville Redenbacher’s microwavable popcorn, you really have to try this unassuming yet addictive dish. The black kernels pop white and work well with a glass of bubbly.

A sensational Oregon morel soup comes richly finished with leeks, slow cooked until they melt, and crème fraiche (a French version of sour cream). For the more adventurous, wild king salmon tartare (raw and finely chopped) comes topped with a tiny quail egg you mix in with dill oil and eat with brioche toast points. Lounge food prices from $6 to $22, and appetizer prices $11 to $25. Open at 5 p.m., 437 S. Highway 101, Solana Beach, 858-792-0072. First noted in San Diego City Beat, June 2006.