Grant has said good things about Martin's, which has several locations around town. A fly-by during lunch time gave me the opportunity to orbit and land the Martin's on Jimmy Carter Boulevard.
This is my deluxe burger, which did not disappoint. The quarter-pound patty was hand formed and cooked with just a bit of char around the edge. The deluxe toppings were fresh. The bun was pretty good and gave a platform for a mayonnaise-style sauce. The result was just sloppy enough to be fun without embarrassing myself. The result was a very satisfying burger experience.
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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