Reading Terminal Market is a great place for people who love making or eating food. I have written about the market in the past but I haven't visited in several years. My visit was an ideal opportunity to enjoy its enticements.
Gail recommended the Dutch Eating Place for breakfast. I arrived shortly before their official opening and sat down at the counter; just a few minutes delay would have resulted in a wait. The Amish women are very efficient but those big portions take time to eat.
I ordered the apple french toast special. I could have used a little more apple but overall it was very good. That is turkey bacon on the left which turned out to be deliciously savory. The meal was very satsifying. The gentleman next to me ordered the pancake special, which he said would require a take-home box.
I tried to work off that big breakfast by checking out the market. This display from just one of the vendors gives you an idea of the range of items available. The mix of vendors skews more toward prepared food than it did in the old days when this was one of the principal markets for Philadelphians. Even so, the range of ingredients is impressive and inspiring.
The prepared foods are amazing. Here are two displays from just one vendor, Bleier's. On one corner you find pickles; poke your head to the side and you see a Homeresque donut display
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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