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Pulpo non-fiction: Tinto's 35-pound octopus
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Pulpo non-fiction: Tinto's 35-pound octopus
Filed Under: Photos | Weird Regional Foods
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Here's Andrew Sabin, Dave Conn and Anthony Scuderi of Tinto rocking out with a bestial 35-pound octopus that the Jose Garces Basque tapas joint (116 S. 20th St.) just got in. Look at that thing! They're going to be hacking up the big boy for Pulpo Gallego, with the meat poached in red wine vinegar, lemon and spices before sautéeing, then hit with smoked paprika and served with sides of potato confit and fiddlehead ferns. Depending on whether or not there's any pulpo left after this weekend, they may introduce a cured octopus plate next week.
What a delicious thing of beauty!
[...] March, the crew at Jose Garces‘ Tinto (116 S. 20th St.) geeked out on a 35-pound octopus they sliced up for Pulpo Gallego. The Garces guys are at it again — this time the just-reviewed JG Domestic (Cira Centre, 2929 Arch [...]
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