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
Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.