THIS RESTAURANT IS CLOSED Brilliantshine

THIS RESTAURANT IS CLOSED Brilliantshine Restaurant Review:

Josh Goldman and Julian Cox are the masterminds behind Brilliantshine, a cocktail-and-small-plate spot in a 1920s downtown Santa Monica house. From the street entrance, head down an arched corridor and through the swinging doors to reach this self-described "seaside saloon." Perched above the courtyard patio is a sign emblazoned with "Brilliantshine," a flea market find that inspired the name of the vintage-style venue. The cozy interior space offers more nooks and crannies for dining at copper-topped tables. Take note that the music can be on the louder side. Executive chef Richie Lopez, a veteran of Mo-Chica, Test Kitchen and Paiche, has developed a multi-faceted menu that pairs with the bar's offerings. Not surprisingly, a Peruvian accent permeates a fair amount of the food, such as the barley stew with octopus, chorizo and peewee potatoes. Choclo (large Peruvian corn) accompany the agnolotti with kabocha squash, shimeji mushrooms, pumpkin and roasted pistachios, while cancha (toasted corn) and sweet potato chips bring crunch to the shrimp ceviche with citrus sauce. Other dishes have more of an Asian flair, like the crispy duck leg lettuce wraps and stone pot shrimp fried rice. Desserts are limited --- a Peruvian ice cream sandwich or s'more served with a piece of smoldering wood --- and seem like more of an afterthought. The cleverly named cocktails are categorized under two headings: Shaken (Amaro Never Dies Part Deux with yuzu, Averna, gin, Campari, agave nectar and a grapefruit twist) and Aromatic (Ana y Los Lobos with Rittenhouse Rye, Cynar, Fernet Branca and lemon bitters). There's also a Bourbon-forward spirits roster, a concise wine list and local beers on tap plus a few more options in bottles and cans. Brilliantshine's kitchen stays open until 1:00 am and also serves weekend brunch.