Octopus agrodolce

My high quality midwife sister catches homebirthed babies in NYC, leaving a trail of touched, happy parents around town. One of them is a chef at Aliseo, a great little Italian restaurant in Brooklyn.
We dropped in after an afternoon of checking out Dumbo, trend-city under the Manhatten Bridge. Missed Olafur Eliassons waterfall installation, though. It was under the bridge this summer and fall. The salt water mist seemingly killed a lot of the local River Cafe's plants. Oops. Would have liked to see it, though.
At Aliseo we had real food and good wine with roots in Le Marche. Part of this trip is about Food Agency inspiration, this is definitely some.

Home cured salumi, white anchovies in a lemon dressing, scallops in pancetta with great grilled cabbage, braised goat, gnocchi, panna cotta with a super anis sauce, and a winner - Crispy octopus agrodolce. I got a kind of a recipe from the chef:
Boil the octopus tender in water, wine, salt and 'some spices'. Pan fry it crispy and toss with agrodolce. Hmm... Maybe we'll have a try with the monster in my Dad's freezer.

We drank a luscious Rosso Conero from Garofoli. Big producers, still craftsmen.