Most of us see lettuce wraps as more P.F. Chang’s than chef-kissed, but Luke’s changes the game. Executive Chef Jason Campbell sees lettuce wraps as a comfort food he eats at home. For his restaurant, he revs up the handheld snack or mini-meal. He stuffs ultra-fresh, locally sourced lettuce with tender breaded octopus. On top you’ll find piles of shishito peppers, cucumbers and Thai basil. A house-made lime aioli ties it all together. Pair it with a craft cocktail and you’ve got a great light dinner.