The simply grilled octopus with extra virgin olive oil and pimentón at Vera will whisk your tastebuds and heart to Spain. While octopus has become standard on “contemporary American” menus across the city, the vast majority are overworked to rubber. Chef Mark Mendez uses a salt-bath technique he picked up while cooking on the line at Spiaggia to achieve the tenderest octopus in the city.
1023 W. Lake, 312.243.9770, verachicago.com
Best of Chicago 2014