When prepared properly, octopus is a summer seafood delicacy. Lucky for us, Chef Roberto gets it just right, grilling it until the texture lands between tender and charred. It’s served with a zesty lime and smoked paprika vinaigrette for drizzling, plus a refreshing Greek salad that brings a cool contrast.
Nutritional facts
Protein
61g
Carbs
14g
Calories
1060kcal
Fat
82g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Oregano, Octopus, Red Onion, Red Wine Vinegar, Black Pepper, Garlic, Kalamata Olives, Sweet Paprika, Feta Cheese, Kosher Salt, Lime Juice, Cucumber, Italian Parsley
Contains milk, octopus.
Reviews
3.5
Based on 11 reviews
Justin · 08/30/25
Amazing! Tender and soft. Tell us more about it
Caren · 08/30/25
Food was good but it did not feel like a complete meal. I would add more greens or beans to it to make it more satiating.
Benjamin · 08/29/25
Yi · 08/29/25
Daniel · 08/29/25
The octopus was grilled to perfection and reheated perfectly. I wish there were more salad with this meal. Feta cheese was too crumbled so the taste didn’t pop. I’m glad I purchased this meal
Catherine · 08/29/25
Lighter fluid charred tasting octopus or whatever that was. Horrible. The side salad was tiny. Dressing was okay but watery. Will never order again.
Jakim · 08/28/25
Christopher · 08/27/25
I hate to leave negative feedback but I was so excited for this meal and it was almost completely uneaten. Three textures for the octopus were slimy, chewy and mushy. Never again did not enjoy.
Renee · 08/27/25
received a lot of cheese and olives on the side for salad. octopus is ok but not worth the surcharge nor getting it again.
Chau · 08/27/25
Disappointing. Maybe my expectations are too high for a meal that is more or less leftovers, but texture and flavor were lacking. Oh well.
Sarah · 08/26/25
Haley · 08/26/25
Overall good. Octopus was perfectly tender, but needed more flavor. The meal also tasted very salty. Still enjoyed it, but would like to see less salt overall and more seasoning for the octopus.
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
