Masa 14: Chimichurri Grilled Baby Octopus With Cucumber, Nuoc Cham, Pea Shoot and Roasted Peanut
Expect intriguing taste combinations in the new fall dishes at this Latin-Asian 14th St. NW hot spot. For its octopus dish, the cephalopod is poached with soy sauce, ginger and other aromatics, then tossed in an Argentinean chimichurri and charred on the grill. The salad underneath is shaved cucumber, red bell pepper and fresh ancho chile tossed with pea shoots, burnett leaves, Thai basil leaves and torn mint leaves. It is dressed with a nuoc cham of fish sauce, garlic, lime juice, Thai chile, sugar and peeled cucumber all puréed together. The plate is finished with Togarashi and crushed roasted peanuts.
1825 14th St. NW; 202-328-1414