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OUR FOOD

Serving eclectic, vegetable driven family style meals inspired by the many cultures and cuisines of Los Angeles California in Nashville Tennessee

The places where cultures meet is the most exciting place to discover and create delicious feed. Where Peru meets Italy and Japan. Where China meets Japan and the west. Where Mexico meets Los Angeles in the gardens of Tennessee to our plate. The cross sections of ingredients and methods are what inspire us to cook everyday.

We believe that food should make you feel good…..be good for you. We take pride in being a vegetable driven, locally conscious place to dine. We source the most sustainable options available to us, because caring for our planet drives the choices on our menu. We work closely with farmers and fisherman to buy only what is in season and readily available.

 

FEEL GOOD FOOD AND DRINK

 

OUR FOOD

Serving eclectic, vegetable driven family style meals inspired by the many cultures and cuisines of Los Angeles California in Nashville Tennessee.

The places where cultures meet is the most exciting place to discover and create delicious feed. Where Peru meets Italy and Japan. Where China meets Japan and the west. Where Mexico meets Los Angeles in the gardens of Tennessee to our plate. The cross sections of ingredients and methods are what inspire us to cook everyday.

We believe that food should make you feel good…..be good for you. We take pride in being a vegetable driven, locally conscious place to dine. We source the most sustainable options available to us, because caring for our planet drives the choices on our menu. We work closely with farmers and fisherman to buy only what is in season and readily available.

OUR DRINK

Classics driven and always conscious, the beverage program is driven by ingredients and ideas from our kitchen such as drinking vinegars made from citrus and herbs to a natural wine program that is affordable and fun.

OUR SPACE

Built by the incredible Design, Bitches of Los Angeles, the female duo of Rebecca and Catherine transported the feeling of Santa Monica Bay at sunset to us here in Nashville. A fresh, clean vibrant space that makes you feel good and emulates the food. Simple and inventive.

OUR NAME

The Little Octopus is Sarah Gavigan, owner and Chef. A nickname given to her when she was young by her mentor for “always having her tentacles moving and always changing colors.” That notion formed who she is, a deep love of the animal itself and the ethos of the restaurant today.

 

 
 
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wait what is that octopus on the building East Nashville?

When we announced the concept at POP, we wanted to make a statement, and luckily our business partner allowed us to do that by hiring an artists to mural the wall with big beautiful Octopus. A call for artists went up on Facebook and we received over a hundred submissions. The third one opened was Chris Zidek a local artist. The moment we saw his work, we knew he was the guy. When he created this piece for us, the biggest commission he had ever done was a skateboard deck. Now he is one of the cities most prominent muralists. The mural in the "atrium" of LO today is also his beautiful work. He calls his art "sacred geometry." Check out his incredible work at @zidekahedron


POP becomes LITTLE OCTOPUS

Who puts a restaurant on the second floor of an old hospital administrative building? We did. Why? Because there was a giant kitchen and, well things just came together, so WHY NOT?  Little Octopus had very humble beginnings as a Pop-Up. We launched the concept for Dinner and Brunch at POP in May of 2015. It was hard to describe Little Octopus to Nashville in those early days, but somehow without any real descriptors, people got it. Our menu was and is a reflection of global cuisine using ingredients and methods that were simple, clean, pure. Anyone remember Moqueca?

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CONSCIOUS DINING

What does that mean? To us it means that whenever we can and however we can, we are focused on sustainable practices as a restaurant. That means we only serve fish and seafood that is line caught and responsibly sourced. It means we proudly work with local farmers and natural winemakers. Everyday we focus on whole utilization. That means we use those herb stems to make vinegar with the little bits of wine left over in each bottle that ends up brightening your meal or seasoning your dessert, or in your cocktail.