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Evvia: Palo Alto’s Greek infusion

The octapodaki tou yiorgou ($13.75) requires octopus to be braised in a wine and vinegar stock for precisely 80 minutes, before resting for up to a day; each order is then char-grilled over a mesquite flame in a lemon-oregano olive oil dressing. The octopus’ smoky flavor, intensified in crispy bits of carcinogenic ambrosia, pairs perfectly with the rich 2010 Sigalas Assyrtiko Santorini ($11 per glass), whose fine sea salt finish transports you to the rocky Aegean coastline.