Best Octopus - 2013
Il Buco Alimentari & Vineria
Amid towering entrées and delectable desserts at Il Buco Alimentari & Vineria, a tentacled sea creature beckons us back. The pulpo a la plancha is octopus at its finest. Cooked in a dashi broth until tender and then roasted on a hot plancha until the spindly legs are crispy around the edges, the mollusk's accompaniments change with the season. But whether yours is served with chickpeas and greens or heirloom squash, fregola, and black garlic, it'll be a triumph.