Executive Chef Jonah Rhodehamel, Sous Chef Natalie Nesbit and Senior Line Cook Adelino Perez Cisneros hold the 60 pound Pacific Giant octopus
The kitchen was excited to see a 60 pound Pacific Giant octopus arrive today from Tom Worthington at Monterey Fish. It was caught by chance in a crab trap off the coast of Half Moon Bay. Most octopus comes from abroad or the East Coast so this is a pretty rare opportunity to try a truly local and wild seafood. Oliveto chef Jonah Rhodehamel likes the texture of octopus, “slightly chewy … firm yet with a bite to it” and finds it to be “an interesting protein — pretty different from anything else.”
The octopus will be available through the weekend.
On the menu tonight, April 25, will be grilled octopus with artichoke puree, grilled ramps and watercress
Please join us!
or reserve online