Belon’s shima aji with pomelo and avocado At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.

Did you know they take reservations at 167 Sushi Bar? I didn’t until just recently. I never thought to check, since its sister restaurant, 167 Raw Oyster Bar on King Street, is one of those ...

Richie Lopez is executive chef of Brilliantshine, the new Santa Monica bar and restaurant helmed by mixologist team Julian Cox and Josh Goldman (who call it a “coastal saloon”). Lopez, who was born in ...