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Best of New York 2009 • Eating

Best Octopus

  • Anthos

    36 W. 52 St., nr. Fifth Ave.; 212-582-6900

    Few delicacies are more fraught with peril than the octopus. It’s rubbery when undercooked, mushy when overdone, and grisly to look at, even under the best of circumstances. But in the hands of a master, sometimes miracles occur. At his flagship midtown restaurant, Anthos, the great Greek American chef Michael Psilakis roasts his octopus tentacles in white wine and ouzo until they’re perfectly tender, then seasons them unconventionally in a wood smoker. After that, he crisps the octopus in a frying pan, then plates it with yogurt flavored with lemons and fennel pollen, and a warm salad made with chanterelles, pickled onions, and wheels of frizzled lemon. The result is a mix of soft, charred textures and creamy and tart tastes, all bound together with an unexpected overlay of sweet, delicate smokiness. It’s the kind of savory seafood confection even an octopus hater can love.

From the 2009 Best of New York issue of New York Magazine

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Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).

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