Octopus is a delicacy enjoyed around the world, from Singapore to Spain, Japan to Italy. But cooking this lean cephalopod correctly requires converting tough connective tissue into a tender, silken dish. Our octopus is poached for almost an hour! Then, to create a lovely black char to contrast with the velvety meat, we finish it in a cast iron pan to get that delicious, crispy texture. We dehydrate kalamata olives to the point where we can grind them into powder to add different layers of flavor to the dish, and finish it off with fresh lime zest on the top.

It may seem daunting, but octopus is worth tackling at home– or you can always make a reservation and leave it up to us for dinner!

ROOF will debut a new spring menu soon! Be the first to try fresh, seasonal favorites!