The large pieces of chargrilled octopus looked slightly daunting initially as I was concerned they'd be tough and rubbery. My fears were fortunately, unfounded as every bite I took was met only by a gentle chewy tenderness. This same dish at other restaurants is usually served with a lemon wedge and salad leaves, but at Angeleno, Chef David piles on a little more - he had roasted sweet peppers and grilled fingerling potatoes as well. That's the California-Italian touch for you. 😄