Culture and cuisine are intertwined at Manuela, a seasonal restaurant from art titans Manuela Wirth and husband Iwan within the airy Hauser, Wirth & Schimmel compound in the DTLA Arts District. Chef Kris Tominaga is a Los Angeles native and veteran of restaurants like The Hart & The Hunter, Mardi, and Cadet. He recently took over Manuela’s kitchen, airy courtyard setting, on-site garden and chicken coop from opening chef Wes Whitsell.
Peads & Barnetts Pork Collar ($25) is a beautiful piece of meat, featuring fat-rimmed, well-marbled hog that Oliver Woolley raises humanely in North County San Diego. Tominaga sears a boneless slab of rosy pork, slices, and serves with sweet caramelized shallots, mustard seeds, and dill. A squeeze of bright charred lemon juice is the kicker.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.