Best Escargot - 2002
They're listed as escargot Provençal, even though they're served in drawn butter and not the cream sauce that snails are generally served in au Provence. But we don't care what this, our favorite late-night dinner spot, calls them, because these slugs are our favorite escargots in town. Baked in a wood oven, these little devils are served in drawn butter spiked with white wine and seasoned with shallots, garlic and parsley. Sometimes we add a caesar salad and, with a fistful of Barmouche's chewy sourdough bread, we make a meal of these tasty garden pests. Where Barmouche chef Brian finds such fresh snails in the desert is anyone's guess, and maybe we don't want to know. Just keep them on the menu, please.