Louisville is a nice little Front Range town. Its old main street from the coal mining days has been revamped with a nice set of restaurants and small stores. Rhonda, Karl, and I spent a wonderful dinner at one of those restaurants, The Empire, catching up.
We started with a very large bowl of roasted brussel sprouts. This dish is one of the more enjoyable trends from the past few years. Our brussel sprouts had just the right amount of char and a nice twang.
Karl and I shared the Southwestern paella. It was a wonderful mixture of sea and land: mussels and shrimp; chicken and chorizo. The Southwestern bit came from the red peppers to give an extra touch of heat. The rice was creamy and rich.
Rhonda ordered the meatballs and gave them rave reviews.
We finished by sharing this flourless chocolate cake. (Does anyone ever make a flourless vanilla cake?) It had a hint of fruit, raspberry I think. The dense chocolate was a lot of fun.
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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