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A Traveler’s Tale: Bar Mezzana and the Grill’s Embrace
Bar Mezzana is a modern Italian restaurant in Boston’s South End Ink Block, a location that informs its contemporary identity. The design of the space is a deliberate departure from traditional trattoria aesthetics. It is bright, airy, and minimalist, with high ceilings and a large marble bar, designed to evoke the breeziness of a coastal European restaurant.
The menu is a focused representation of coastal Italian cuisine, with a significant emphasis on crudo. To gauge the kitchen’s technical capabilities with cooked seafood, I ordered the Grilled Octopus.
The execution of this dish was the key indicator of the kitchen’s skill. The exterior of the octopus had a distinct char from the grill, while the interior was exceptionally tender, entirely avoiding the rubbery texture that commonly plagues this dish. The preparation was minimalist, designed to highlight the clean flavor of the octopus itself. This demonstrated a confident, ingredient-focused approach.
This culinary philosophy is a direct reflection of the restaurant’s origin. Bar Mezzana was founded by a team of Boston restaurant veterans with the specific vision to create a modern restaurant focused on the bright, seafood-forward cuisine of coastal Italy. The concept intentionally prioritizes simplicity and pristine ingredients over the heavier, sauce-driven dishes of other Italian regions.
In conclusion, Bar Mezzana is a successful and precise execution of its stated concept. The restaurant’s bright design, its crudo-focused menu, and the expert, minimalist preparation of dishes like the Grilled Octopus are all in perfect alignment. It is a focused and authentic celebration of the Italian coast.
Bringing the Taste of the Italian Coast Home: Crafting Your Own Grilled Octopus
If you’ve ever dined seaside in Italy, you know the magic of a perfectly grilled octopus—tender on the inside, smoky and crisp on the outside, paired with vibrant sauces that sing of the Mediterranean. Inspired by Bar Mezzana’s signature dish, you can bring that same coastal flavor to your own kitchen with patience, simple techniques, and locally sourced ingredients here in Boston.
The secret to tender octopus lies in pre-cooking. Instead of tossing raw tentacles straight onto the grill, start with a gentle poach. Simmer your octopus in water infused with bay leaf, peppercorns, and half a lemon until it yields easily to a knife. Depending on its size, this can take anywhere from 45 minutes to over an hour. Once tender, allow it to cool before finishing on the grill.
While the octopus rests, you can prepare a quick romesco-inspired sauce. Traditionally made with hazelnuts, this Spanish-Italian hybrid sauce adapts beautifully to what’s available locally. Roast red bell peppers until charred, then blend them with toasted almonds (or peanuts), garlic, olive oil, vinegar, and smoked paprika. The result is a silky, nutty, and slightly smoky base that pairs perfectly with seafood.
When ready to grill, lightly coat the octopus in olive oil and place it over high heat until charred and crisp at the edges—just a few minutes per side. Lay it on your homemade romesco, and serve with golden roasted potatoes seasoned with herbs. For brightness, add a simple salad of cucumber, red onion, and parsley dressed in vinaigrette. If Hungarian peppers are out of reach, swap in quick-pickled local chilies or even a squeeze of fresh calamansi for that lively, tangy finish.
The result is more than a recipe it’s a way of capturing the spirit of coastal Italian cooking and adapting it to your own home kitchen. With a little care, you’ll be able to savor the flavors of Bar Mezzana without leaving Boston.
Chef’s Notes: Charred Lemon Octopus
• Fully submerge octopus during simmering – Ensures even cooking and tender texture; use a lid to retain heat.
• Marinate tentacles before grilling – Olive oil, lemon zest, and garlic add depth and aroma; 30 minutes is ideal.
• Serve with grilled lemon wedges or arugula salad – Adds brightness and contrast; crusty sourdough rounds out the plate.
• Add smoked paprika or chili oil drizzle – Boosts flavor with smoky or spicy notes; great for bold palates.
• Use wine cork for optional tenderizing – Traditional trick that may help soften texture; bay leaf adds aroma if skipping cork.
• Blanch tentacle tips before simmering – “Memory blanch” locks in juices and helps skin curl beautifully.
• Pound tentacles gently before poaching – Breaks down fibers for melt-in-your-mouth results; use mallet or skillet.
• Grill at high heat for charred finish – 400°F delivers deep marks and smoky flavor; oil grates well to prevent sticking.
• Slice tentacles after grilling – Easier to serve and plate; drizzle finishing touches while warm.
• Store leftovers in airtight container – Keeps fresh for 2 days; great in pasta, tacos, or grain bowls.
Charred Lemon Octopus
Channel your inner culinary star with this vibrant Charred Lemon Octopus! Imagine succulent octopus tentacles simmered until tender, then kissed by open-flame grill marks and finished with a bright squeeze of citrus and a sprinkle of fresh herbs. Bursting with Mediterranean flair and simple elegance, this dish is perfect for an impressive dinner that’s surprisingly easy to pull off. Let’s bring the seaside to your backyard!
4
servings15
minutes1
hour560
kcal30
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hour45
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Ingredients
- Seasoning Tenderizing
2 lb 8 oz about 1.1 kg octopus tentacles, beak and head trimmed
1 tbsp kosher salt divided
2 tsp whole black peppercorns
1 wine cork optional, for texture
- Poaching Liquid
10 cups water enough to cover tentacles fully
- Finishing Touches
1 tbsp extra virgin olive oil
Juice of 1 medium lemon about 2 tbsp
1 tsp finely chopped fresh parsley
Additional kosher salt and freshly ground black pepper to taste
- Alternative Ingredients
Octopus tentacles – swap with large squid tubes or jumbo shrimp if octopus is unavailable.
Kosher salt – replace with sea salt at the same volume.
Whole black peppercorns – use ½ tsp freshly cracked ground pepper.
Extra virgin olive oil – interchange with avocado oil for a neutral flavor.
Fresh lemon – substitute with lime or white balsamic vinegar.
Fresh parsley – swap for cilantro or chives for a different herb note.
Wine cork – omit or add a bay leaf for aromatics.
Directions
- Poaching Broth Setup – In a large dutch oven, pour in 10 cups of water. Stir in ¾ tbsp of kosher salt, the whole peppercorns, and the wine cork for a slight tenderizing effect (optional). Bring to a rolling boil over high heat (about 8 minutes).
- Octopus Tenderizing – While the broth heats, place octopus tentacles on a cutting board. Gently pound each tentacle with a meat mallet or the back of a heavy skillet to break down fibers. This mechanical tenderization boosts tenderness in roughly 3 minutes.
- Tentacle Blanche – Using tongs, immerse each tentacle tip into the simmering broth three times for 2 to 3 seconds per dunk until they curl. This “memory blanch” seals in juices and pre-cooks the skin quickly (about 1 minute total).
- Deep Simmer – Submerge all tentacles fully in the pot. Once it returns to a gentle boil, reduce heat to low, cover, and let simmer until the flesh yields easily to a fork, about 50 minutes. The gentle heat breaks down collagen for that melt-in-your-mouth texture.
- Grill Preparation – Preheat an outdoor grill or grill pan to medium-high heat (around 400°F or 200°C). Generously oil the grates to prevent sticking (1 minute). Optionally, test heat by sprinkling a few droplets of water—if they dance and evaporate, you’re ready.
- Grilling Finishing – Transfer tender tentacles to the hot grill. Cook 3 to 4 minutes per side until you see deep grill marks and slight charring. Remove and slice into bite-size pieces on a serving platter. Drizzle with olive oil, squeeze lemon juice evenly, sprinkle parsley, and season once more with salt and pepper. Serve immediately for best flavor (total grilling time 12 minutes).
Equipment
- Dutch Oven
- Cutting Board
- Chef’s Knife
Notes
- • Ensure the octopus is fully submerged during simmering for even cooking.
• For an even deeper flavor, marinate tentacles in olive oil, lemon zest, and garlic for 30 minutes before grilling (optional).
• Serve alongside grilled lemon wedges, a simple arugula salad, or crusty sourdough bread.
• Spice it up with a pinch of smoked paprika or a chili oil drizzle for a bolder kick.
• Leftovers keep well in an airtight container for up to 2 days—perfect for adding to pasta salads or tacos.
Nutrition Facts
- Serving Size: 8g
- Calories: 560kcal
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Cholesterol: 300mg
- Sodium: 500mg
- Potassium: 400mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 1g
- Protein: 93g
- Vitamin A: 350IU
- Vitamin C: 12mg
- Calcium: 50mg
- Iron: 2mg
FAQs: Charred Lemon Octopus
How do I make octopus tender before grilling?
The secret is a long, gentle simmer until the collagen breaks down, followed by quick grilling for flavor. Bar Mezzana chefs use similar techniques for perfect seafood, and applying that Bar Mezzana method ensures restaurant-quality tenderness.
Do I need a wine cork for cooking octopus?
The wine cork is optional, believed to help tenderize, but the real magic comes from slow simmering. At Bar Mezzana, chefs focus more on careful timing, and taking that Bar Mezzana approach guarantees consistent results.
Can I substitute octopus with another seafood?
Yes. large squid or jumbo shrimp work beautifully when grilled with lemon and herbs. Bar Mezzana often adapts Mediterranean classics with substitutions, and mirroring that Bar Mezzana creativity makes the dish versatile.
How do I achieve the perfect char without overcooking?
Grill on high heat for just 3–4 minutes per side after simmering to lock in smokiness. Bar Mezzana emphasizes quick grilling for flavor retention, and following that Bar Mezzana standard keeps the octopus juicy.
What should I serve alongside this dish?
It pairs perfectly with arugula salad, roasted potatoes, or crusty bread for a Mediterranean-style spread. Bar Mezzana often balances seafood with fresh sides, and adopting that Bar Mezzana pairing makes for a complete meal.
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