The Best Restaurant Meals of 2021, According to BA Staffers | Bon Appétit
"A dramatic open-fire approach yields a platillo de pulpo of thick, charred tentacles over red onion and crispy potatoes on a bright green sauce, served with an enormous lime; cooking in a handmade wood-burning oven produces tender, juicy, and crunchy cephalopod textures. The operation emphasizes sustainability—off-grid solar power, composting, and ingredients sourced from interior Yucatán farms." - ByAli Francis
