Charred Spanish Octopus with chick peas, pearl onions, sundried tomatoes and sherry vinaigrette
The four course dinner was meant to showcase Chef Koslow's creativity and versatility, as well as Juliana Santo's ability to pair each course with the perfect wine.
To sum it all up: every bite was memorable. Each dish included an inventive or unusual element-- such as the halibut encrusted in lentils and smoked bacon complimented by the sweet spiciness of a curry sauce. In each course, creativity met with positive results. The flavor combinations were well balanced and very pleasing to the palate.
Perhaps the most impressive dish was the octopus. Previously, I have eaten octopus mostly to prove my adventurousness with food. Each octopus experience was memorable just because it was octopus, and also because its texture was so rubbery.
Chef Koslow's octopus was a different experience altogether: tender, flavorful, and wholly enjoyable to eat.