It's no secret that we love all things rich, fatty and porky around here. That said, sometimes it's nice to switch it up a little - say, with something from the cool, blue sea. Chef Chris put together a grilled octopus salad with fingerling potatoes, basil puree, grapefruit and sea beans that's not what you might expect, but definitely not to be overlooked. Bracingly fresh, with a little brininess from the sea beans and weighted with the charcoaly, chewy (but not too chewy) octopus meat, it goes great with gin cocktails or white wine.
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