I disembarked at Dublin and took a bus to Trinity College. At that point, I was ready for some breakfast. The usual Web resources mentioned Kilkenny as a breakfast spot so I was a little confused to find the first floor occupied by Waterford crystal, artwork, and other examples of Irish design. It turns out they do serve food on the second floor. Their selection was pretty complete with both hot Irish breakfast and a big assortment of breakfast pastries.
I went for a scone and a coffee. The scone was rich and crumbly as a scone should be. The preserves were served on a tray, with butter as an alternate choice. My preserves were a perfect match to the scone.
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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