Escargot at Kaz An Nou Chef Sebastien Aubert gives escargot a French-Caribbean spin by incorporating curry into the classic cilantro-garlic butter sauce. The shell-free snails are baked till juicy and plump, and served with crusty bread to soak up the piquant juices. 53 Sixth Ave between Bergen and Dean Sts, Prospect Heights, Brooklyn (718-938-3235, kazannou.com). $7.
Pochiertes ei at Sesonal This delicate appetizer proves that Austrian food isn't all meat and potatoes. Woody maitake mushrooms, tender chunks of Maine lobster and a gooey poached egg constitute the heart of the dish, while lobster bisque foam, a drizzle of porcini oil and crunchy pumpernickel bread crumbs add complexity and heft. 132 W 58th St between Sixth and Seventh Aves (212-957-5550, seasonalnyc.com). $15.