Grilled octopus at Spencer's
Toronto is in the midst of cephalopod fever. We saw octopus in a variety of forms; grilled whole with potatoes (Bar Isabel), used in gumbo (Carbon Bar), added to ceviche (Bent) and even in a taco on the city's finest food trucks (Buster's Sea Cove). Our absolute favourite use of tentacles, however, was at Burlington's Spencer's. Chef Andrew Mcleod presented a Catalan-style dish with chunks of grilled octopus sous vide then grilled, served with white anchovy, fingerling potatoes, preserved lemon and olive oil. To top it off: a drizzle of spicy romesco sauce.
1340 Lakeshore Rd, Burlington,; 905-633-7494