(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, as most of the costumed people were headed to overflowing Hollywood bars. We sought refuge on the Wood & Vine patio, where outgoing executive chef Gavin Mills served an especially spooky menu, including shaved pig head, lamb brain ravioli, and our favorite pork dish: griddled, slightly sweet blood sausage cakes served 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, but it was more balanced.

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