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.
Food Editor Renjie Wong gives us his take on the top ten bars in the Palo Alto area.
What makes for the perfect meal? Our Food and Wine Editor reflects upon his culinary escapades in Tokyo, Japan and how Big Macs need a revamp.
After roughing it out on the frigid streets of the Upper East Side, I was thoroughly looking forward to being pampered by a coddling cavalcade of la cucina della nonna, but suffice to say, insect legs do not an haute cuisine garnish make.