Picca is the contemporary Peruvian cantina from chef Ricardo Zarate, managing partner Stephane Bombet and business partner Bill Chait. The restaurant was pretty much an instant hit in Beverlywood, but that hasn’t stopped them from fine-tuning the menu.

Picca’s owners added big-ticket items like a 36-ounce ribeye marinated in anticucho sauce and a whole grilled branzino slathered with huacatay. So far, my favorite dish is patita ($16).

The pig trotter stew hits every key flavor and texture note. Cartilage-like chunks of foot “meat” join firm potato cubes, crushed peanuts, brightly acidic roasted cherry tomatoes, and a spicy seared chorizo link that local butchery stars Lindy & Grundy produced. Everything rests in a flavorful oil emboldened with a variety of Peruvian pepper called aji panca. Patita will be a required pork-fueled dish at Picca from this point forward.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.