I was able to spend some time during my Amsterdam transfer at the KLM lounge on the Eurozone side of the airport. KLM's food isn't quite as varied as the offerings in the Delta lounge but is more than enough to offer a refreshing bite after a long flight. They have a few warm dishes and bread. I tried the mixed vegetables.
Quite a large fruit selection.
Of course, this is one of the major attractions of an airline lounge for many travelers.
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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