Sotto hasn’t been around for long, but is already becoming a successful feeder system. Talented chefs and managers have been fanning out across Los Angeles 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, which has provided welcome continuity. While Chef Torres is still sticking to the seasons at Manhattan House, he’s taken the menu on a wider turn toward Italy.

Torres learned his Italian lessons well from Sotto co-founder Steve Samson. The new Manhattan House Charcuterie Board ($32) combines six different meats, and that’s just the beginning. Lardo (savory cured pork fat) joins n’duja (spicy spreadable Calabrian sausage), silky prosciutto, coppa (cured salumi), cubes of Bologna-like mortadella, and speck (smoked prosciutto). The board also hosts three different cheeses: 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. Chewy grilled house-baked sourdough bread is a satisfying vessel. Mix and match as you see fit.

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