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13 Octopus Dishes to Try Right Now in Minneapolis

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Battered, fried, braised, grilled, or simply sliced into ceviche, octopus is showing up on menus all over town. Or maybe instead of preparations, we should just list the chefs who are putting this tentacled sea creature on their menus: Doug Flicker, Jamie Malone, Isaac Becker, Steven Brown, Jorge Guzman, Hector Ruíz, Sameh Wadi, and even more. So without further ado, we present 13 must-try octopus dishes in Minneapolis, for your cephalopod-eating pleasure.

Have you seen octopus on other menus around town? Let us know in the comments.


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At Broders' new wine bar, Terzo, the octopus comes in the form of a terrine, served with sliced fingerling potatoes, celery leaves, and a lemon sauce.

Sandcastle

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Doug Flicker's new concession at Lake Nokomis serves up octopus in that most beach-friendly of ways: as ceviche. The shrimp and octopus ceviche ($8) comes with pico de gallo, jalapeño, and corn chips.

The Harriet Brasserie

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At this Linden Hills neighborhood restaurant, the octopus small plate comes with bell peppers, Meyer lemon, ginger, scallion, and bread ($12).
At Steven Brown's Linden Hills restaurant, the octopus is served grilled, with Romesco, salsa verde, arugula, loomi & hazelnuts ($10).

Rincon 38

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At Hector Ruíz's Kingfield tapas restaurant, the pulpo ($9) comes slowly braised, served with potatoes, citrus aioli, pimenton aioli, Spanish chorizo, and roasted artichokes, and is drizzled with sherry as a final touch.

Spill The Wine Bar And Table

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This Uptown wine bar serves only sustainable seafood (partnered with the Minnesota Zoo's Fish Smart program). Their octopus a la parilla ($9) is a plate of charred octopus, served with red peppers and a grilled Meyer lemon.

Origami Uptown

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At the Uptown location of Origami, the octopus come as takoyaki, flash-fried octopus dumplings on skewers ($6).

Burch Steak & Pizza Bar

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At Isaac Becker's new pizza spot (in the basement of Burch Steak), the polpo pizza comes with marinated octopus, tomato sauce, arbequina olives, and fresno peppers.
At Jorge Guzman's downtown restaurant, the pulpo is served with crispy fried potatoes and charmoula verde ($10).

Borough

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At borough, the octopus second course ($16) comes glazed with soy and topped with daikon, peanuts, cilantro, and yam, plus a little lime.

Saffron Restaurant & Lounge

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At Sameh Wadi's downtown restaurant, the octopus starter comes a la plancha - cooked on a hot plate with toasted garlic, smoked paprika, and sherry ($8).

Sea Change

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At Jamie Malone's Sea Change, the octopus starter comes grilled with salsa verde, Spanish peppers, and pimenton ($13).

Obento-Ya

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At this Northeast Japanese restaurant, the octopus comes as takoyaki ($5.75), a kind of octopus dumpling in which the octopus is covered with batter, shaped into a ball, and cooked in a special takoyaki pan.

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Terzo

At Broders' new wine bar, Terzo, the octopus comes in the form of a terrine, served with sliced fingerling potatoes, celery leaves, and a lemon sauce.

Sandcastle

Doug Flicker's new concession at Lake Nokomis serves up octopus in that most beach-friendly of ways: as ceviche. The shrimp and octopus ceviche ($8) comes with pico de gallo, jalapeño, and corn chips.

The Harriet Brasserie

At this Linden Hills neighborhood restaurant, the octopus small plate comes with bell peppers, Meyer lemon, ginger, scallion, and bread ($12).

Tilia

At Steven Brown's Linden Hills restaurant, the octopus is served grilled, with Romesco, salsa verde, arugula, loomi & hazelnuts ($10).

Rincon 38

At Hector Ruíz's Kingfield tapas restaurant, the pulpo ($9) comes slowly braised, served with potatoes, citrus aioli, pimenton aioli, Spanish chorizo, and roasted artichokes, and is drizzled with sherry as a final touch.

Spill The Wine Bar And Table

This Uptown wine bar serves only sustainable seafood (partnered with the Minnesota Zoo's Fish Smart program). Their octopus a la parilla ($9) is a plate of charred octopus, served with red peppers and a grilled Meyer lemon.

Origami Uptown

At the Uptown location of Origami, the octopus come as takoyaki, flash-fried octopus dumplings on skewers ($6).

Burch Steak & Pizza Bar

At Isaac Becker's new pizza spot (in the basement of Burch Steak), the polpo pizza comes with marinated octopus, tomato sauce, arbequina olives, and fresno peppers.

Solera

At Jorge Guzman's downtown restaurant, the pulpo is served with crispy fried potatoes and charmoula verde ($10).

Borough

At borough, the octopus second course ($16) comes glazed with soy and topped with daikon, peanuts, cilantro, and yam, plus a little lime.

Saffron Restaurant & Lounge

At Sameh Wadi's downtown restaurant, the octopus starter comes a la plancha - cooked on a hot plate with toasted garlic, smoked paprika, and sherry ($8).

Sea Change

At Jamie Malone's Sea Change, the octopus starter comes grilled with salsa verde, Spanish peppers, and pimenton ($13).

Obento-Ya

At this Northeast Japanese restaurant, the octopus comes as takoyaki ($5.75), a kind of octopus dumpling in which the octopus is covered with batter, shaped into a ball, and cooked in a special takoyaki pan.

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