The author's favorite spot for escargots is at a Mexican-French fusion restaurant called Soley. Unlike other preparations that are too salty or overpowered by garlic, Soley serves escargots under a blanket of tomatillo puree accented with cilantro oil, putting a delightful Latin American spin on the dish. While escargots have an acquired taste due to their chewy texture and odd appearance, both the author and their friend who was trying them for the first time loved Soley's preparation, finishing them too quickly and using bread to soak up the remaining sauce.

1. 4 - DECEMBER 10, 2008
MY FAVORITE SPOT FOR …
Escargots
Having first tried escargots in Paris, I’m extremely picky about how my little shelled delicacies are prepared. Too often they’re
salty little things swimming in too much butter and overpowered by garlic. So, difficult as escargots are to perfect, I never
expected to be wowed by the preparation at a Mexican-French fusion restaurant. But Soley (2405 N. Henderson,
214-485-1302, soleyrestaurant.com) put a delightful Latin American spin on it, serving them under a blanket of tomatillo puree
accented with cilantro oil. I consider escargots, with their chewy texture and odd appearance, to be an acquired taste, but my
friend, for whom the Soley dish was a first foray into snails, loved them immediately. I kinda wish she hadn’t — the escargots
disappeared quickly, and too soon we were left sopping up the remaining sauce with bread. Farah Fleurima
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