Despite my joking about the prevalence of octopus these days, I’m certainly perpetuating its popularity by ordering it every chance I get! Not surprisingly, Southern Proper Hospitality’s new restaurant in the Buckhead Atlanta development, Gypsy Kitchen, features this confit of Spanish octopus among its Basque-inspired small plates.
Chef Randy Lewis tweaks this traditional Spanish dish by cutting the octopus lengthwise and slow-cooking it in a lard-based consomme’ for extra tenderness, then grilling it with paprika to add a smoky, charred flavor. It’s served on an aerated potato puree with olive oil roasted potatoes, then garnished with garlic chips and fried parsley leaves.
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