Tentacle Love

Tuna ain't the Chicken of the Sea. No, my friend. That honor belongs to our eight-armed aquatic pal, the octopus. When it's done right, it is a toothsome thing of beauty.

Recently, I was lucky enough to savor a particularly fantastic rendition at one of Astoria's finest Greek restaurants -- Philoxenia. Pictured above, it was expertly charred, succulent, doused with good olive oil and a splash of tart vinegar.

Oh, how I wish I could avoid the N and R trains and make this Aegean treat at home, but ultimately some things are meant for more accomplished kitchens than mine.

Not knocking my cooking abilities, mind you, but have you ever seen a recipe for cooking up one of these suckers?

Yeah, I'm thinking it'll be quicker to venture back to Queens.