A maintenance problem led me to look for a rare Sunday breakfast out. Breakfast spots are sparse on the ground and my choice quickly narrowed to J. Christopher in Brookhaven. The restaurant was bustling but not jam-packed. I found the service to be a little scattershot. I ordered a short stack of lemon ricotta pancakes and a side of scrambled eggs. The eggs were perfectly cooked, tender and fluffy. The pancakes were delicate in both their lemony taste and texture, a nifty trick for a pancake. Overall, very satisfying.
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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