Sotto hasn’t been around for long, but is already becoming a successful feeder system, with talented chefs and managers fanning out across L.A. after working at Beverlywood’s best restaurant. In May, longtime Sotto sous chef Juan Torres took over as executive chef of Manhattan House in Manhattan Beach. Opening chef Diana Stavaridis remains a partner with restaurateur Richard Drapkin, and while Torres is sticking to the seasons, he’s taken a wider turn toward Italy.
Torres learned his Italian lessons well from Sotto co-founder Steve Samson. Manhattan House’s new Charcuterie Board ($32) combines lardo (savory cured pork fat), n’duja (spicy spreadable Calabrian sausage), silky prosciutto, coppa (cured salumi), cubes of Bologna-like mortadella, speck (smoked prosciutto), Gorgonzola (pungent blue cheese), Pecorino Sardo (firm, sharp sheep’s milk cheese), and stracchino (creamy cow’s milk cheese). Each platter comes with accompaniments like almonds, olives, mustard seeds, and pickled watermelon, plus chewy grilled house-baked sourdough bread.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.