Top Escargots dishes in New York

Snails baked in garlic-herb butter inside a golden pastry shell — one of the best values on the menu at $18.

Snails baked in garlic-herb butter -- properly Parisian and perfectly executed

Garlic butter escargots, a textbook French starter

Plump snails swimming in garlicky, herbed butter — classic, indulgent, and impossible to resist.

Snails bathed in a smoky mezcal and pasilla chile sauce — adventurous, deeply flavored, and utterly unique.

Classic escargot in garlic herb butter — textbook preparation with plenty of bread-dipping sauce.

Snails swimming in hot, garlicky, herbed butter -- the dish that summarizes everything Balthazar does right

Classic French snails baked in garlic-herb butter

Classic French escargot in garlic herb butter — one of the best versions in the neighborhood.

Burgundy snails baked in garlic-parsley butter, served bubbling in their shells

Classic French snails in garlic-parsley butter

Half‑dozen butter‑garlic escargots, rich and savory, a classic French bar snack

Snails baked in garlic-parsley butter, a classic bistro opener with bread for the pooled butter

Snails baked in garlic-parsley butter, a textbook bistro starter to open the meal

Snails in garlic-parsley butter, the traditional French bistro opener

Sautéed snails served in a rich, aromatic garlic and parsley cream sauce.

Tender snails bathed in a rich, aromatic garlic-parsley butter; a classic bistro staple perfect for sharing.

Classic snails in garlic and herb butter — textbook French bistro execution

A traditional preparation of escargots swimming in a fragrant garlic-herb butter.

Garlicky escargot on thick toast — indulgent and perfectly French

Burgundy snails in garlic-parsley butter, served bubbling hot with bread for sopping

Six snails in garlic-parsley butter, served bubbling hot in the traditional ceramic dish with crusty bread for sopping

Six snails bathed in a fragrant garlic compound butter, a classic French starter.