Tinto, chef Jose Garces’ wine bar and restaurant just procured a 35 lb octopus from Alaska (see picture.) The giant cephalopod has been out of frigid waters for only 48 hours. Starting this evening at 5 pm, it will be available served Basque style.
Chef de cuisine Dave Conn will create a traditional Spanish Pulpo Gallego dish. The octopus will be poached in red wine vinegar, lemon and various aromatic spices, then sauteed and served with potato confit, smoked paprika and fiddlehead ferns (the first of the season).
Pictured L to R - Chefs Andrew Sabin, Dave Conn and Anthony Scuderi at Tinto
If there is any left over, you can look for a cured octopus dish starting Monday.
Tinto is located at 114 S. 20th Street - 215-665-9150 - www.tintorestaurant.com.