Ok, so we know that "to brunch" is not a real verb, but with the multitude of delicious breakfast-to-lunch options in the city, it really ought to be! And here at The Editorialist LA, we like to brunch A LOT. When we're not rotating between Milo & Olive, Tavern, and Pedaler's Fork in Calabasas, we're seeking the next best brunch spot, and with Brilliantshine in Santa Monica, we've definitely found a contender.
Owned by Julian Cox and Josh Goldman of Soigné Group (who's brought us Acabar and Belcampo), Brilliantshine is a bar/restaurant (we're still planning a trip on a Friday or Saturday night) with Peruvian-inspired fare and an extensive selection of craft whiskey cocktails. The rustic saloon decor and cozy space makes this a real intimate affair.
And now for the food; we ordered the Finca El Puente coffee, the chilaquiles, and the blueberry pancakes. Although the coffee was great, we weren't too sold on the paper cup presentation.
Blueberry pancakes with ricotta and maple syrup. Yum. The pancakes were light and fluffy, with just enough blueberries to add a little extra sweetness. They were topped off with the perfect amount of maple syrup, and some sort of fruit compote that was not on the menu or explained to us. Unfortunately, the ricotta (one of the main reasons for ordering this dish) was a bit lost. Overall, though, a delicious set of pancakes.
The chilaquiles were a real treat-- definitely one of the restaurant's signature brunch dishes. Our server pitched them as "breakfast nachos," which was an apt description. The homemade chips were light and crispy, while the eggs were a fun way to top off the dish. However, we have to call out the slow service. For a small restaurant, it seemed somewhat busy, but not enough to justify waiting 15-20 minutes to simply order.
Overall, the meal was delicious, and assuming the service picks up a bit, we would come back here anytime. Note how content I look above.