Octopus has been a constant rotation on my menu for about four years, proving one of our best selling dishes. I like it grilled, carmelizing the tentacles with brushed balsamic vinegar. This summer I marinated an entire batch with balsamic vinegar, garlic and olive, then rather than grilling it, I slow-cooked the octopus for five hours on the stove. This extra time was worth the tender bite and delicious taste.