(Slutty) vampires, (slutty) nurses and (slutty) zombies streamed from the Hollywood & Vine Metro station like their lives depended upon it. In reality, it was more likely their livers were on the line. Most costumed people were headed to overflowing Hollywood bars. We sought refuge on the Wood & Vine patio. Outgoing executive chef Gavin Mills served an especially spooky menu, including shaved pig head, lamb brain ravioli, and my week’s favorite pork dish. Chef Mills served griddled, slightly sweet blood sausage cakes over buttery pomme puree. Since Halloween just wouldn’t be the same without a caramel apple, that’s what Chef Mills cleverly served atop the crumbly, blood-soaked cakes. The apple ensured that the dish wasn’t quite as ghoulish and was more well-balanced.

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