Best of Cleveland 2016: Braised Octopus

Sure, you’ve had salmon, shrimp and squid, but you’re not a real sea-foodie until you’ve tried Salt’s braised octopus ($9). After having an outstanding octopus dish while in Santorini, Greece, chef and co-owner Jill Vedaa knew she had to make her own version. “The flavor was amazing,” she says. “I always wanted to replicate it.” Vedaa marinates imported octopus from Spain and Portugal in red wine, vinegar, lemon, extra-virgin olive oil, garlic and fresh oregano, then throws it on the flattop grill for nice caramelization. The tapa is served alongside a shaved fennel and citrus salad made of oranges and grapefruit. Vedaa suggests pairing the dish with a glass of Godello, a dry Spanish white wine, to balance the flavors. “It’s so rich and tender,” she says. “It’s for people who want to be adventurous, and they are pleasantly surprised.” 17625 Detroit Ave., Lakewood, 216-221-4866, saltcleveland.com