Flavor Trends, Strategies and Solutions for Menu Development

Buffalo Ranch Octopus from Herringbone Waikiki From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

Herringbone Waikiki in Honolulu applies the familiar Buffalo flavor system to octopus in this popular small-plate presentation.
PHOTO CREDIT: Herringbone
“Ray Ray” Locquiao, Executive Chef | Herringbone Waikiki, Honolulu

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.

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.

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About The Author

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Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.