Buffalo Ranch Octopus is one of the top-selling menu items at Herringbone, an ocean-to-table concept owned by the Hakkasan Group, which has locations in Southern California, Las Vegas, Hawaii and Los Cabos, Mexico. “We knew we wanted to create an item that offered an unexpected take on how octopus is traditionally served,” says “Ray Ray” Locquiao.
This one pulls octopus into familiar American-fare waters with a play on the Buffalo profile. The small-plate item is served with celery, carrots and ranch dressing, but also, unexpectedly, with black-eyed peas. Other Herringbone dishes that are both familiar and far-reaching are: blackened ahi with a Mediterranean spin that includes Castelvetrano olives, romesco sauce and oranges; and a Smoked Trout Caesar Salad where the freshwater fish replaces anchovies.
