I took my chance to visit the new 12 Bones location in Arden, near the Asheville airport. The space is a little larger than their original location. The staff is just as friendly. And the BBQ is just as good.
I kept my order simple: the naked half rack, just ribs and rub. This presentation allowed me to enjoy the ham flavor of the ribs, something that is often overwhelmed by sauce. The texture was just toothy enough. A very satisfying meal.
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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