103 West 77th Street, 212-579-1112
No one cooks octopus like the Greeks. If you’ve come to know and salivate over the charred mollusk at Avra, or the grilled one at Estiatorio Milos, you’ll be equally thrilled by the delectable version Pelagos is now serving up. First, the fish, flown in fresh from Portugal, is tenderized in a special contraption that resembles a washing machine. Then it’s pan-roasted for hours with wine vinegar before being grilled until the outside is crispy and the meat is tender and succulent. The dish is served with onions, dill, capers, roasted peppers, and parsley in a light vinaigrette. Though billed as an appetizer, it could easily pass as an entrée. .
From the 2004 Best of New York issue of New York Magazine
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).