Octopus: tender, tasty and trendy. No matter what it's called—octapodi in Greece, ma dako in Japan, pulpo in Spain—its preparation is backed by years of tradition. Catch it hot off the grill with lemon and olive oil, live over rice with seaweed and soy sauce, or stewed in a wine sauce with pimento and peppers. Here are 10 of the hottest tentacles from different cuisines in town.
—Eater Chicago intern Melanie Hesdorffer contributed this story.Read More