3,000 lobsters for steaming, with claw and tail meat earmarked for bisque, spring rolls, salads and chilled shellfish samplers 100 bushels of oysters for frying and raw indulgence 100 bushels of clams for steaming and raw consumption 100 bushels of Prince Edward Island mussels for steaming in white wine and pomodoro sauce 75 bushels of scallops to pan-sear and weave into shrimp and scallop fra diavlo 400 lbs. of U-10 shrimp for shrimp cocktails and grilled shrimp skewers 100 lbs of fresh calamari for frying 100 lbs. of freshly ground sirloin for juicy burgers and tasty sliders 200 lbs. of lump crabmeat for crab cakes 75 lbs. of Ahi tuna to grill 75 lbs. of Atlantic salmon to broil and stuff 50 lbs. of cod to batter with Yards beer, and serve with freshly cut “chips” 100 center cut NY strip steaks 100 filet mignons 100 lbs of chicken for chicken Caesar salads and grilled chicken sandwiches 300 lbs. of fresh greens for salads 300 lbs. of tomatoes for salads and fresh gazpacho 200 lbs. of Octopus to grill for the signature OCTO salad a truckload of butter, horse-radish, cream, spices, and assorted condiments hundreds of freshly baked rolls
Octo, Clark Maloney’s ambitious re-do of the old Rock Lobster space on Delaware Ave that we told you about back in April, just named its chef, Patrick Dwyer. Dwyer’s name might be familiar to you from the Chart House, Smith and Wollensky, McCormick and Schmick’s, and The Prime Rib. And when Octo opens on June 19th, the above is what Dwyer will find in his walk-in box.
Can’t wait they made the place look GREAT! We need a place like this with music and beers…I know the place will be rocking..