During a recent trip to Southeast Asia, Tapestry chef/owners Meghann Ward and Kevin Walsh’s obsession with green curry culminated in an informal tutorial inside an acquaintance’s Thai kitchen. The husband-and-wife team have since perfected their own version for the new Fenway restaurant’s green curry escargot dish, using the curry broth to braise the snails before topping the dish with peas and asparagus as well as herbs, chili threads, sea lettuce and nasturtium. The broth has made snail converts out of many diners, Ward says, and the dish is available in both of Tapestry’s spaces—the casual Expo Kitchen and the more formal Club Room.

Green curry escargot, $18 at Tapestry, 69 Kilmarnock St., Boston (617-421-4470) tapestry.restaurant