Wood Grilled Octopus at St. Cecilia

When cooked correctly, octopus eats like a steak. Chef Craig Richards treats his tentacles this way, serving them simply with elements that stand up to the bold flavor. Poached in a flavorful stock then seared for crispy texture, this octopus is subtly smoky and super tender. Baby mizuna, pickled strands of onion, supremes of citrus and a spring pea dijon puree add bright, vegetal contrast. $14.