I dream about Octopus Santorini - perfectly braised and then charred on a grill. No one does it better than Zaytinya. I moved from DC to Seattle several years ago and I will always come back to DC just to eat the octopus at Zaytinya. Just got a fix this past weekend, but I'm dying to know -- how can I recreate at home??
Anyone know how they pull off this amazing culinary feat??
701 9th St NW, Washington, DC 20001