The escargots were baked in macadamia nut pesto & garlic butter, and the snails were served de-shelled. It was sorely lacking in salt, however, and was nowhere as satisfying as it could’ve been. However, the lack of salt enabled me to taste that the snails were incredibly clean, with a taste only slightly more insistent than chicken, and a chewy, bouncy texture akin to squid.

If you haven’t tried escargots before, Black Pearl’s a pretty great place to get your cherry popped. Provided they remember to adequately salt the snails from this moment on.