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At Lincoln in Portland, Oregon, chef Jenn Louis is known for her perfectly tender octopus. To make it, Louis first braises the octopus, then grills it, then tosses it with a touch of sherry vinaigrette laced with pimentón and serves it with a seasonal salad.
It’s not the dish’s texture, flavors or presentation that Louis appreciates so much—it’s the effort that went into creating the dish that she loves. “What I like best about it is it took some work,” she says. “The first time I made octopus, it was terrible. I made myself really think about it, read about it a lot and practice.”