I faced a long wait for my flight out of Fairbanks. I'm glad that The Local was there for a snack to keep me going. Airport restaurants vary widely but I found The Local's food to be quite good.
This is my cup of chili. It was spiced to give it just enough of a kick. The beans were nicely soft but not mushy. The reindeer sausage gave the cup a nice meatiness and a fun twist. The sauce offered plenty of umami, something one hopes for in any chili.
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)
Comments
Post a Comment