The kitchen was excited to see a 60 pound Pacific Giant octopus arrive today from Tom Worthington at Monterey Fish. It was caught by chance in a crab trap off the coast of Half Moon Bay. Most octopus comes from abroad or the east coast so this is a pretty rare opportunity to try a truly local & wild seafood. Oliveto chef Jonah Rhodehamel likes the texture of octopus, “slightly chewy … firm yet with a bite to it” and finds it to be “an interesting protein – pretty different from anything else”.
The octopus will be available through the weekend.
On the menu tonight, April 25, will be grilled octopus with artichoke puree, grilled ramps & watercress
Please join us!