Ligurian Octopus Salad, Bartolotta Ristorante di Mare

Tender, slightly warm octopus and soft potatoes are gently tossed in nothing more than lemon juice and olive oil in this traditional Italian seaside dish. So simple and elegant, each bite nearly melts in your mouth, with the brightness of the lemon and fruitiness of the olive oil having absorbed into the octopus and potatoes. A light-bodied vermentino, such as that by Casamatta, adds nice acidity all around.

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By Max Jacobson

Walking into Mix is like walking into a fizzy champagne bottle. The drama begins when you take one of five private elevators to the top floor at The Hotel at Mandalay Bay, and follow the backlit, steel tunnel into the dining room. The restaurant was reputed to have cost around $15 million when it opened in 2003. The champagne effect is from the strands of carefully strung Murano glass bubbles that extend from floor to ceiling, one of designer Patrick Jouin’s many innovations.