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Food Debates

The New York Times dives deep for a story about the giant Pacific octopus and its dichotomy in the kitchen. While the story of a teenager legally poaching a GPO off Alki disgusted many, chef Matt Dillon (whom the NYT calls "a much subtler food sourcer") is praised for the giant Pacific octopus dish he sometimes has on the menu at Bar Sajor — when a fisherman's bycatch is available: "...the chef purchases the bycatch for a sizable investment of $6 to $7 a pound. It's about double the price of the small, imported ones at the fish market, but it tastes great." Says Dillon, "I'm willing to say: 'If I have it, I have it. And if I don't, I don't,'" [NYT]