"An opportunity arose to try the restaurant one afternoon, and it was a parade of excellent items from chefs Laura and Sayat Ozyilmaz, including a spectacular seafood platter filled with oysters, shrimp cocktail, bottarga, and more. But what really made me sit up and take notice is this showstopper octopus dish, with olive oil drizzled on top alongside a pork sujuk sauce and delicate herbs. The thinly sliced octopus yielded tender bites and a stunning presentation, which I could only (in my mind) contrast to prosciutto in its thinness, although I’ll admit the comparison is not quite right. But the flavors marry well together on the plate and serve as one way to start a Dalida meal off right." - Dianne de Guzman
