I headed across the Bonneville Salt Flats for the view. Dinner at the Peppermill was a bonus at the end of the trail. Their good food and classic atmosphere is always fun. I spent 120 miles assuming that I would order my favorite french dip. Then a billboard intervened with a promise of the prime rib special.
My special started with a classic iceberg lettuce salad, satisfyingly crunchy.
Here is my prime rib, medium rare, with buttered corn kernels and a nicely baked potato. Satisfying meal, just add coffee.
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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