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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It Pays to Be a Little Bad

It Pays to Be a Little Bad

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Jean Paul Labadie gives off a classic bad-boy vibe. He’s got that long hair, some well-toned and tatted muscles, and a touch of a Puerto Rican accent. So it’s surprising that Labadie stays so close to a management script when he starts talking about Garfield’s Restaurant. As general manager and executive chef, Labadie’s all business about upcoming promotions, how beautiful the verandah seating is and the changes he’s made in the past 10 months to broaden his clientele.