Eater NY catches up with Jamie Bissonnette and Ken Oringer at their relatively new outpost of Toro in New York and looks at the making of one of their popular dishes of the moment, a Galician-style pulpo. "The dish's relatively simple appearance — a single serpentine tentacle sits on a plate dotted with coins of fingerling potatoes, garnished with an onion relish — belies its complex flavors and the long and deliberate process of bringing it to the table." [-ENY-]
[Photo: Toro, NYC/Daniel Krieger for Eater NY]
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