My first experience with octopus, but certainly not my last. I wasn’t sure what to expect, but this was a well-calculated risk. Led by five-time James Beard Award nominee, Chef Todd Gray, Equinox features seasonal selections of mid-Atlantic, plant-based and regional fine dining cuisine. When you want to be adventurous and try something new, it’s wise to do it when you can expect master chef quality results, right? This dish has so many layers. Grilled octopus, sous vide for hours, rendering firm, slightly chewy, yet tender bites. Atop white bean ragout, smoked bacon and kalamata olives. This is a savory dish with sweet, salty, smoky notes and a balanced, succulently-smooth texture in each bite.