Vancouver Magazine
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Meet OneSpace, the East Vancouver Co-working Space That Offers On-site Childcare
What You Missed at the VMO 2022/23 Season Finale Concert
Protected: Visit the Joint Replacement Center of Scottsdale
Wellness in Whistler-Your Ultimate Early Summer Retreat
Local Summer Getaway: 3 Beautiful Okanagan Farm Tours
Local Summer Getaway: Golfing at Alberta’s Crowsnest Pass
Review: Vancouver-Based Denim Brand Duer Is Making Wide-Legged Jeans You Can Hem Yourself
The Latest in Cutting-Edge Kitchen Appliances
7 Spring-y Shopping Picks, From a Lightweight Jacket to a Fresh Face Cleanser
Best ingredient winner of Vancouver Magazine's 26th Annual Restaurant Awards
Given Vancouver diners’ devotion to local seafood, the only surprise in octopus’s appearance on so many menus of late is that it didn’t happen sooner. The delicious mollusc made the leap in the past year from ethnic-restaurant specialty to full-blown Ocean Wise-approved locavore hero. L’Abattoir’s starter—pressed and slow-poached, then crowned with grilled tentacles and squid-ink crumb—highlights the creature’s range of textures, which can be snappily fresh or luxuriantly tender. With surf-and-turf cheekiness, Cibo Trattoria recently served it with a sprinkle of bone-marrow bread crumbs, while at Tacofino Gastown, it’s simply grilled and brought to the table on a tostado with jalapeño-avocado crema. Add it to your home repertoire with Fresh Sheet columnist Murray Bancroft’s simple recipe: pick up some sustainable trap-caught octopus from the Fish Counter on Main Street, braise slowly for an hour or so with a bit of salted water, then marinate overnight with olive oil, lemon juice, chili, and oregano. The next day, grill to a lovely char, slice thinly, and enjoy!