I was in Buckhead today at lunch time and decided to go with the pizza theme, so I tried Pizza Fusion. It's on Peachtree (is there any other street in Atlanta?). They stress their organic ingredients, their use of hybrid and electric vehicles to deliver pizza, etc. Their individual pizza has a more artisanal feel. It has an irregular shape and edge; the shape reminds me of some of the pizzas I've had in Italy. The pizza itself was fine, but it didn't give me a kick. Organic foods that come from local, small farms usually have much richer flavors. (One could say the same of non-organic foods from local farms.) But not all organic food is grown by a lone hippie standing knee-deep in chemical-free mud. Much of the organic food one finds today is industrially grown and has some of the same drawbacks as any industrial farm product. While organic techniques may confer some advantages, better taste necessarily one of them.
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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