Amis: Chef Brad Spence has been bringing in whole animals to create special dishes at this Marc Vetri trattoria in Wash West, and this time the "Beast of Amis" will be snails. A series of three á la carte dishes on offer include spring garlic ravioli with snail brown butter, snail and pork jowl spiedini (kebabs) and even a cocktail - Bluecoat Gin and Pernot with a pickled snail garnish (215-732-2647).
Bibou: Though seats are few and have been quickly snatched up at Pierre Calmels’ petite Bella Vista BYO, his wife Charlotte will often tweet about last-minute openings, so if you keep your eyes on the feed, you might get a chance to partake in the $100, six-course feast, which includes pickled snail/truffle/artichoke soup and mushroom and snail ravioli with seared foie gras (215-965-8290).
Bistrot la Minette: Peter Woolsey is spreading the escargot love as wide as possible, offering his tasting menu on both May 23 and 24. Snails meet vegetables (in the opening jardinier), seafood (with anchovies and bone marrow) and beef (complementing red wine-braised short rib), followed by a duo of white and dark chocolate mousse. The four courses are yours for just $35, or pair the meal with wine for $15 more (215-925-8000).
Lacroix at the Rittenhouse: Doug Dussault (the Snailman himself) will be in the house at this luxe hotel establishment, where chef Jon Cichon is serving five courses, each paired with wine (or, in the case of dessert, with a cocktail). Look for escargot in escabeche form with octopus and radish and nestled in a cassoulet with morels and lobster ($75; 215-790-2533).
Matyson: Chef Ben Puchowitz has been showing off Asian prowess at the recent Cheu Noodle Bar pop-ups held at this Rittenhouse BYO, and his diverse talents are evidenced by the creative compositions on his five-course escargot offering. Snails come crisped up with romesco sauce, butter-poached with fiddleheads and ravioli, and even in a curry, coconut flavored, with Vietnamese sausage ($45; 215-564-2925).
Southwark: The Snailman will be in Queen Village on May 23 for the first of a two-night bill of fare that features the creatures in four courses, including dessert - a cinnamon toast, blue cheese affair. Fried garlic and snail sausage comes with cured egg yolk (chef Nick Macri is a charcuterie specialist), followed by a lasagna that contains both snails and mutton. The meal is yours for $45, or $65 with wine or beer pairings (215-238-1888).
Though menus were not yet available, Fond and Beau Monde will also be participating in the fête de escargot.
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