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Ken Oringer and Jamie Bissonnette's Pulpo at Toro
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The ingredients (clockwise from top): Cooked octopus, lemon, lemon zest, sea salt, chives, oregano leaves, espelette peppers, octopus tentacle, fingerling potatoes, onion relish, and olive oil.
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The tentacles are held at temperature in an Alto-Shaam during service.
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Oringer tends to the tentacle.
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Bissonnette seasons the potatoes.
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Onion relish application.
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The dish is seasoned with lemon zest, sea salt, chives, oregano leaves, and espelette peppers.
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The pulpo is finished with lemon juice.
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