We went to City House again. We like the food, we like the staff, and City House is usually open to a time that fits our dining needs. There is a dish I really, and it is on the summer menu. It is a roasted octopus tentacle over cool salad of beans, house made chow chow and parsley. The octopus is tender on the inside and has a nice charred crust on the outside. Tandy said that he boils the octopus in water with a couple corks (real cork from wine bottles) which he claims tenderizes the octopus. The octopus is tender, and every time I get octopus at City House it is tender. Tell me, anyone anyone? Have you tried the cork - boil method? Is it true, or is it an old wives tale, and Tandy really has other magic to keep the octopus tender?