Video: How Estia puts a classic spin on its octopus
When many Greek fishermen return to the docks with their catch of octopus, they tenderize it by bashing it into rocks.
When many Greek fishermen return to the docks with their catch of octopus, they don't hustle it off the boat and rush it to market.
First, they tenderize it by bashing it against rocks.
At Estia, an upper-end Greek restaurant at 1405 Locust St. in Center City with branches in Radnor and Marlton, the chefs wish to employ traditional prep methods. Alas, they're nowhere near a seaport dock lined with rocks.
But where there's a will, there's a way.
Management bought washing machines for each restaurant. Cooks toss in the Portuguese octopus, set it on 15 minutes in cold water with a little sea salt, and let the machine tenderize and clean it.
The machines never see detergent, bleach, or fabric softener.
The cleaned octopus is braised in a secret combo that includes red-wine vinegar, onion, and bay leaf, and then it is grilled over charcoal.
The sliced octopus "coins" are served with a salad of onion, pepper and capers.