Steal This Recipe® Escargot | John & Tony’s, Chicago

“Many people are intimidated by the thought of trying escargot, much less trying their hand at cooking it,” says owner Tony Badway, “But escargot can easily be prepared at home and is a great hors d’oeuvre.”

Refined, rich and savory in flavor, escargot are the epitome of a delicacy reserved for special occasions. John & Tony’s Italian Steakhouse in West Chicago put their own spin on the dish with their signature herb butter. Stolen with permission from the restaurant’s Chef Carlos Hernandez, this classic French appetizer is not something most people would think of preparing at home – but it’s surprisingly easy!

“Many people are intimidated by the thought of trying escargot, much less trying their hand at cooking it,” says owner Tony Badway, “But escargot can easily be prepared at home and is a great hors d’oeuvre.”

Whether it’s an intimate table for two, or a family celebration, John & Tony’s Italian Steakhouse is the place to head for if you’re in Chicago. Smart, contemporary décor and jazz music set the mood, and their signature dishes include a Horseradish Crusted Filet, Chicken Marsala, Roasted Prime Rib of Beef and Ahi Tuna Steak, or you can choose from a wide variety of center-cut, hand selected filets, fresh fish or seafood. Tapas style and traditional dining is offered with a list of over 25 unique appetizers and plenty of classic American dishes.

About the chef: With a career spanning over two decades, Chef Carlos Hernandez has worked in some of the most popular restaurants throughout the Chicagoland area such as the famous Weber Grill, Emilio Tapas and the Francesca’s Restaurant Group. Utilizing his knowledgeable background of Spanish and Italian cuisines, Hernandez enjoys experimenting with different flavors and unique ingredients to place twists on traditional favorites. Chef Carlos has held the position of Executive Chef at John & Tony’s Italian Steakhouse since it opened, and has created a menu that strikes a balance between traditional steakhouse fare, contemporary specials, and Mediterranean-inspired dishes. In his spare time, Hernandez enjoys spending time with his wife and three children.

John & Tony’s
27W371 North Avenue
West Chicago, IL 60185
630 520 0593

Escargot is served at John & Tony’s for $8.95
This recipe makes 3 restaurant servings of 6 pieces per serving.

Escargot Ingredients:
18 large snails (escargots) with shells or an escargot dish (Available in the specialty section of your supermarket or online)
½ lb unsalted butter
1 oz fresh chopped parsley
1 cup brandy
6 teaspoons minced garlic
1 tablespoon salt, or to taste
½ teaspoon pepper or to taste

Steal This Recipe® Step by Step Instructions:
Preheat the oven to 350 degrees.
Rinse the escargot under warm running water, pat dry, and set aside.
To make the herb butter: combine the butter, brandy, minced garlic, and fresh parsley in a small mixing bowl.
Season the mixture to taste with salt and pepper.
Scoop a small amount of herb butter into each shell of the escargot.
Transfer the shells to a shallow baking dish and cook in the oven for 15 minutes.