Hot ingredient: Octopus

This month’s hot ingredient is turning up everywhere, and while it may not be the prettiest seafood, its meaty texture and versatility make it one of the tastiest!

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Octopus may not be the prettiest seafood, but it's meaty texture and versatility make it one of the tastiest.
Octopus may not be the prettiest seafood, but it’s meaty texture and versatility make it one of the tastiest.

Don’t fear this tentacle treasure of the sea! Canadians have been enjoying crispy calamari for years, but we’ve largely left octopus to the more adventurous. It may not be the prettiest seafood, but its meaty texture and versatility make it one of the tastiest.

Milos, Montreal
With locations in Athens, New York City, Miami and Las Vegas, this Greek success story is known for its fresh fish and seafood, showcased in the restaurant’s icy displays. The chef Owner Costas Spiliadis has seafood flown in from day-boat fishers. The dish Starters like grilled sardines are complemented by the charbroiled sashimi-quality Mediterranean octopus. 5357 Ave. du Parc.

October-2013-Milos 

 

 

 

 

 

Bestellen, Toronto
Heaven for carnivores (sneak a peek inside the dry-aging room), this intimate eatery has embraced the meaty octopus. The chef Top Chef Canada runner-up Rob Rossi’s menu features local ingredients with a European twist. The dish The amazing Charred Octopus boasts the beefiness of the signature rib-eye and is served appropriately with a steak knife. 972 College St. W.

October-2013-Bestellen

 

 

 

 

 

 

Bao Bei, Vancouver
This next-wave Chinese brasserie serves stunning shared plates with flavour appropriate cocktails. (Chino Margarita, anyone?) The chef Joël Watanabe’s specialty is marrying local ingredients and French technique with Asian twists for mouthwatering combos. The dish Octopus Salad is all punchy flavour and texture, featuring wok-charred octopus, watercress, pickled Sichuan peppercorns, shaved jalapeno, tobiko and basil-seed vinaigrette. 163 Keefer St.

October-2013-Bao-Bei

 

 

 

 

 

 

 

 

Sushi Roku, Los Angeles
This is the hot spot for A-listers to nibble on innovative sushi, in a town where sushi places are ubiquitous. The chef Jiro Kobayashi eschews everyday maki for signature rolls like Black Truffle Tempura and Baked Miso Lobster. The dish The melt-in-your-mouth Kyoto-style Octopus Sashimi is dressed up with a verdant herb vinaigrette that’s delightfully refreshing. 8445 W. Third St.

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