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The Public House inside Hotel Indigo

Traditionally Cooked Fresh Octopus

The Public House restaurant located inside of Hotel Indigo in Vinings is quaint, cozy and friendly. Pull up a stool, sit down and enjoy the food, fellowship and ambiance. The restaurant is always full of people—from different parts of the country to your neighbor next door. Catch up with your best friend by the fire pit out back on the patio. The Public House offers fresh, traditionally cooked food—not any of that prepackaged food you cut open and pour out of plastic bags.

Chef Christopher Rucker takes pride in creating fresh, fun dishes every day at the Public House. Christopher grew up standing on the kitchen step ladder, making salmon croquettes with his mother and grandmother. That was the first dish he ever learned to prepare. From there, his love for food and passion for traditional cooking began.

Christopher has several favorites like the pork belly tacos and the flatbread pizza offered in the restaurant, but one of his favorites is the charred octopus with Romesco sauce. This exotic and unique dish is dee-lish!

Charred Octopus with Romesco Sauce


For the Romesco Sauce:

1 #10 can tomatoes, drained well 

4 red bell peppers, seeded and cut in half

4 yellow onions, peeled and quartered

1 cup whole garlic cloves

6 slices sourdough bread, crust removed, cut into 1-inch cubes

1 cup extra-virgin olive oil

1 cup slivered Marcona almonds 

1 cup sherry vinegar

2 tablespoons sweet smoked paprika

1 tablespoon ancho chili powder

1 tablespoon sugar

For the Charred Octopus:

4 ounces octopus 

1/4 Romanesco broccoli, cut into small pieces

2 ounces tri-color French baby carrots

1 ounce radishes

1 ounce extra-virgin olive oil

2 ounces fingerling potatoes


For the Romesco Sauce:

In a bowl, toss the tomatoes, peppers, onions and garlic in 2 tablespoons olive oil and season with salt and pepper. On a full sheet pan lined with parchment paper, spray with nonstick spray, place mix on sheet pan and roast in oven at 400 degrees for 15 minutes. Remove sheet pan from oven and allow to cool at room temperature. In a large pot, add the rest of olive oil and toast sourdough bread. Next add almonds and toast lightly. Do not burn. Add roasted tomatoes mix, sherry vinegar and cook. Add smoked paprika, chili powder and sugar in a blender (Vitamix). Blend the mix until smooth.  Adjust seasoning with kosher salt and pepper if necessary. Store in air-tight container.

For the Charred Octopus:

Prepare octopus for sous vide: 77 degrees Celcius for 5 hours. Fill a large pot with water and bring to boil. Prepare ice bath for octopus. Drop octopus in boiling water and allow to blanch for 10 minutes. Remove octopus and quickly submerge in ice bath. Slice between the legs to separate the place in sous vide bag. Add 1 tablespoon kosher salt, 1 teaspoon smoked paprika, 2 ounces extra-virgin olive oil and place in water bath. When octopus is cooked for 5 hours, remove from water and immediately place in ice bath. Per order, grill to achieve char and grill marks. Saute roasted vegetables and place Romesco Sauce on bottom of plate. Arrange vegetable and octopus on plate. Finish with extra-virgin olive oil and kosher salt.

  • Chef Christopher Rucker
  • The Public House
  • Fire pits on the back patio