On the plate, Markus Glocker’s avant-garde octopus pastrami is a work of art, the gleaming white discs almost too pretty to eat. Almost. For this silky terrine, the tentacles, braised in a tomato consommé studded with bacon, leeks, garlic and thyme, are lined up in rows inside a mold and layered with toasted pastrami spices (think coriander, peppercorns, cloves and paprika). The mosaic slices are served over shreds of rich ham hock and garlic boiled potatoes, with a haphazard tossing of bitter rye croutons and briny caper berries—an artist’s finishing touch. $55 for two courses, $65 for three.