The Silver Skillet, a Southern restaurant, has received a steady stream of media attention, most recently on Tuesday's "Diners, Drive-ins and Dives." I missed that episode but I made sure that I went back this morning for their biscuits and gravy. I cut back on coffee just so I could keep the rich taste of gravy in my mouth a little longer. But one aspect of their menu doesn't receive enough attention---their icebox lemon pie. It's cold and creamy with the right balance of sweet and sour. It's good for either breakfast or lunch. Pie is, after all, the All-American breakfast.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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