I just can’t cook octopus like chef Tandy Wilson does. His is crispy outside, tender and salty inside. I know how he does it: The octopus is braised then crisped in a pan and served with beans. I’ve tried to re-create it, but mine is never as good. cityhousenashville.com.
Erik Anderson, an F&W Best New Chef 2012 and co-chef at Nashville's hottest new restaurant, The Catbird Seat, picks 10 dishes and drinks that represent the finest of the booming Music City food scene. As told to Kate Krader