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The Magazine

Northshore October 2025
Octopus is challenging. The cephalopod doesn’t have the sexy, meaty appeal of seared tuna or the crispy indulgence of fried calamari—in fact, its suction-cup lined tentacles are like a dare. That’s a challenge we usually accept, and you should too at Il Ponte, the new Italian restaurant nestled in downtown Woburn. The octopus is both firm and tender, with a tasty char that comes from a weighted sear in the restaurant’s wood-fired oven. No surprise that chef Beni Kurti knows his way around octopus: He cooked in Michelin-starred restaurants in his native Umbria, Italy, steeping in the Italian tradition of sourcing the best ingred
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