Best octopus carpaccio in Senoia, GA

Served at Revolution, on the salads menu.

Octopus Carpaccio

$16.00

Octopus sliced. Arugula Salad. Pickled Carrots. Tomato. Capers.

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Where this dish comes from

Octopus carpaccio is the cooler, more cerebral relative of the grilled octopus that anchors every Greek seafood menu. The octopus is braised until tender, then pressed into a cylinder and refrigerated until firm enough to slice paper-thin on a mandoline. The result: translucent rounds with the concentrated flavor of the sea and a texture that melts at body temperature.

Make octopus carpaccio at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Octopus Carpaccio

1 small octopus (cooked and chilled) • Olive oil • Lemon • Capers • Microgreens

Simmer octopus until tender. Roll very tightly in plastic wrap into a cylinder and freeze until just firm enough to slice thin. Slice as thinly as possible. Fan across a cold plate. Dress with olive oil, lemon, capers, and microgreens immediately.

Cheffy’s note

Braise the octopus in red wine, bay, and peppercorns for 45 minutes to an hour, then press tightly into plastic wrap while hot and refrigerate overnight under weight. The cold coiling firms the protein into a log you can slice clean. Dress at the last moment only — the carpaccio will weep if dressed early.