The Palihouse West Hollywood brasserie has always offered Angelenos an attractive setting. The open air courtyard features blue brick walls, strings of light bulbs, potted flora, a calming water fountain and marble tables. Opening chef Brendan Collins had a good track record at the property, but the establishment lost buzz after he left to open Waterloo & City. Now, the Palihouse West Hollywood restaurant has renewed culinary life under chef Matthew Woolf. The London native previously worked for Gordon Ramsay in his hometown and in Los Angeles and helped open Michelin-starred restaurant Sixteen at Trump Chicago. Woolf started working for Palihouse six months ago, where he produces dishes with bold flavor like pork schnitzel.

Woolf loosely prepares Pork Schnitzel ($19) in the style of sole Meunière, coating pounded pork rack with a panko crust. He pan-fries the pork with olive oil and finishes with a baste of brown butter for crisp texture and even coloration. He tops the surprisingly grease-free slab with tart, thin-sliced pickled plum, refreshing celery leaves and a ramekin of mustard butter, which is certainly richer than pure mustard would be, but still packs some punch.

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