Most octopus served in Orange County is so rubbery you could use it for dodgeball. It's like the chefs of OC fell asleep the day their mentors talking about the 3-30 rule (you either have to cook octopus for three minutes or at least thirty, otherwise it's rubbery).
Broadway by Amar Santana, however, is the home of the best octopus in Orange County, and we've said so many times before. There was never, however, photographic proof until now.
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Cutting into a piece of Santana's pulpo a la plancha is a revelation: it isn't fork-tender, but it isn't supposed to be. Knives slide right through it with only the barest resistance, and the texture is absolutely perfect. It's got a slightly briny taste mixed with char from the grill, the romesco that is its traditional accompaniment complements it perfectly, and it disappears faster than any $19 dish has any right to.
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