Since it is the 114th day of January, Chef Matt and Chef Eric visit the Octopus’s Garden with a couple of Italian Greyhound’s from Forno Bistro’s new cocktail list. Deep Eddy lemon vodka, pomegranate grenadine, grapefruit liqueur, grapefruit soda, blood orange juice paired with grilled octopus, wasabi yogurt, fried wontons, and a little soy drizzle. Cut it with a fork or a spoon, scream summer then head out on the patio when it finally gets over 40 degrees or in August, whichever happens first.