Assembled with organic Bibb lettuce instead of tortillas, these wraps are quite satisfying. The greens and concassé (read: skins removed) baby heirloom tomatoes were light and refreshing. The lime wedges on the side allowed us to drizzle more acid on the perfectly cooked octopus tentacles.
While biting into the "tako" (as they say in Japanese), I instantly noticed that there were no tough parts. It was all perfectly cooked! No overly chewy bits that eventually wind up stuck between your teeth. Just pure octopus meat, far tastier than nature ever intended. I thought to myself, "They must sous vide the tentacles first, then finish them on the grill." Because yes, there it was, the faintest little grill marks and a hint of char. It was so good that that 5 days later, I'm still thinking of it. Although there is just one thing I'd change... the name. Instead of calling them octopus tacos, let's refer to them as "Tako Tacos." The rest is perfection on a sunny Southern California afternoon.
Posted below are a few snapshots of Tres by Jose Andrés and the Beverly Hills SLS Hotel. Enjoy!