It's common to see octopus presented as carpaccio, but Zero Restaurant + Bar's Vinson Petrillo took the opposite tack in developing his signature dish, a version of which was recognized by the S. Pellegrino Young Chef 2015 competition. The pressure-cooked octopus was a longtime menu staple.
This is an equipment-heavy recipe, calling for a grill fired by two different fuels, as well as the aforementioned pressure cooker. But the technique is fairly straightforward: Instacure is a salt and sodium nitrate blend that can be ordered online from sources such as Amazon or ChefSteps.
— Hanna Raskin