I can't tell you about the food at El Charro due to its poor service. I talked to the hostess who told me that she didn't need my name but that she would keep me in line. 10 minutes later, after the people in front of me were seated, a different hostess appeared, now bearing a written list of people. I explained my situation and she proceeded to put me at the bottom of the list. I pointed out the discrepancy to her but she declined to recognize my position in line.
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)
Comments
Post a Comment