Agnolotti, kabocha squash, shimeji mushrooms and choclo. (Jo Jo Stougaard / For The Times)
Maharrones pasta with Niman Ranch pork belly, cherry tomatoes, chimichurri and fried egg. (Jo Jo Stougaard / For The Times)
Chef Richie Lopez plates agnolotti with kabocha squash, shimeji mushrooms and choclo. (Jo Jo Stougaard / For The Times)
Maine lobster rice with uni, chives, lime and puffed rice. (Jo Jo Stougaard / For The Times)
Shrimp tartar with shrimp sauce, cancha and sweet potato chips. (Jo Jo Stougaard / For The Times)
Crudo of Japanese red snapper, white soy sauce and peaches. (Jo Jo Stougaard / For The Times)
Bok Choy, tomato, watermelon radish and red onion. (Jo Jo Stougaard / For The Times)
Chicken wings with gojuchang and aji amarillo at Brilliantshine. (Jo Jo Stougaard / For The Times)
For brunch, beet hash, pork belly, poached egg and frisée. (Jo Jo Stougaard / For The Times)
The entrance to Brilliantshine in Santa Monica. (Jo Jo Stougaard / For The Times)
A shot of Brilliantshine in Santa Monica. (Jo Jo Stougaard / For The Times)
The main dining area of Brilliantshine in Santa Monica. (Jo Jo Stougaard / For The Times)
