Ernesto Delgado’s new restaurant isn’t quite like anything else in Sacramento’s dining scene — especially when it comes to the method of cooking.
Octopus Baja is Delgado’s ode to historic spice trade routes, a Mexican seafood concept at 2731 K St. in midtown Sacramento that is unafraid to draw from Japanese, Peruvian and European cuisines.
Chef Joel Siegel’s menu has twisted and turned like tentacles since a soft opening began on Valentine’s Day, introducing and tweaking a series of dishes to develop more permanent fixtures.
The current roster includes a bluefin tuna tostada ($12) topped with chipotle aioli and corn microgreens, and mahi-mahi aguachile bearing sesame seeds and a wakame seaweed salad ($15.50) about which Siegel raves.
“The dish is very green, very bright, but then it has like a little palate refresher through it with a seaweed salad,” Siegel said. “So you pick up on the sesame, you pick up on the crunch of the wakame. It’s a nice takeaway for that dish, for sure.”
Chipotle salmon ($22) is served with charred broccoli and fresh-cut mango salsa over quinoa cooked in the fat of housemade chorizo and bacon. All seafood is wild-caught and sourced from Sunh Fish , a popular vendor on Broadway.