"I ordered the Esca-roll at My Loup because I thought the name was clever, knowing well that a good food pun is not an automatic great dish. But whether the ingenious idea for the petite roll of bread filled with escargot started as a play on the similarly named endive or just a mash-up of two words, chef Alex Kemp has unleashed a dish that elicits much more than a chuckle. A lone sculpturesque roll arrives atop a pool of herb-rich butter, the whole affair showered in Parmesan. The steaming bread unravels like a roll of film, revealing generous chunks of meat. It’s as if a cinnamon roll has crashed head-on into a plate of France’s finest escargot." - ByThe Bon Appétit Staff & Contributors