Talk about gorgeous.
Chef Jonah has found this this beautiful octopus to use on our antipasti menu right now. There are lots of theories about the best way to tenderize octopus — some cooks pound it before cooking, while others let low heat do the work. Jonah first braises it low and slow to render the meat tender and flavor-packed. Then, right before serving, the octopus hits a hot grill to give it a hard sear. Tonight, we’re serving it atop green garlic-studded farinata, a thin flatbread made from chickpea flour. Its subtle nuttiness is a perfect foil to the octopus. Tangy-sweet Meyer lemon and bright, spicy watercress add a finishing touch.
Octopus will be on the menu through the end of the week.
Call 510-547-5356 or reserve online.