Wild Burgundy Snails Resource Blog

The Slowest Food

Posted by Doug Dussault on Sun, Jul 01, 2007 @ 02:45 PM

Maybe it’s their role as icon for the Slow Food movement. Or maybe it’s the obsession with adventurous eating among fashionable foodies. Whatever the reason, suddenly, this spring, snails (land lobsters to their most fervent fans) are everywhere—from Momofuku Ssäm Bar, where they’re served in a chawan mushi with edamame and black truffle, to Varietal, where Wayne Nish has concocted what might be the first escargot lasagne. Some like Momofuku’s Dave Chang tout the poky gastropod’s firm but unrubbery texture and its miraculous ability to act as a flavor sponge...

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By Robin Raisfeld & Rob Patronite
NY Mag.com


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