Escargot is popping up on menus at more eateries around the Pittsburgh region.
While not quite as prevalent as the Pittsburgh salad, wings or pierogis, escargot provides a funky, French food option for those willing to nosh on something more exotic.
Technically classified as a mollusk seafood, escargot (pronounced es-car-go in English) is considered a global delicacy that originated in France as far back as the Middle Ages.
At Paris 66 Bistro on Centre Avenue in East Liberty, proprietor Frederic Rongier said the escargot he serves is not only a top-seller, but it’s also a taste of quintessential French cuisine.
And two ingredients are particularly essential in preparing escargot.
“It’s butter, butter, butter and garlic,” said Rongier, a Paris native, describing the dish. “And like Julia Child used to say, if you’re afraid of butter, use cream.”
Rongier has encouraging words for diners who may be a bit hesitant to try escargot.
“It melts in your mouth and once you taste it, you will fall in love. You can dip a French baguette in the garlic butter — it’s heaven,” Rongier said.
Paris 66 Escargots Bourguignon ($19) are prepared with plenty of garlic, butter and parsley.
“A lot of our guests come from far away to try our escargots and our calf liver,” Rongier said.
Typically served as an appetizer, escargot can also be enjoyed in various ways, in sandwich form similar to a lobster roll, atop pasta, in butter, white wine and garlic and even as a pizza topping.
Escargot is usually served on a special plate that accommodates the snail shell.
Eat them with a small fork or small tongs by picking up each shell to pull the meat out.
At the Nest Restaurant in downtown Jeannette, manager Alana Nestico said customers ask about escargot fairly often and they added snails to the menu within the last decade.
Nest patriarch Lanny Nestico opened The Nest in 1976 at 4007 Clay Ave. and it’s still in the same location.
Alana Nestico said snails stir up interesting foodie conversations surrounding the not-your-average appetizer.
“People are divided on escargot, but the people who order it really enjoy it,” Nestico said. “We like to serve it with brushed with butter ciabatta bread, bake it and serve the escargot in a garlic pesto sauce.”
Nestico said The Nest is one of the few restaurants in Westmoreland County with snails on the menu.
“I think it’s exclusive on our menu and also it’s good — we sell it daily,” she said. “I had a customer try escargot the other day and she said it tasted flavorful.”
The Escargot appetizer ($11) is served filled with garlic, butter and parsley, one of the most universal ways to enjoy snails.