In search of a hearty lunch, I found O'Neill near Trinity College.
This pub has a substantial buffet operation, something I'm not sure is true of all pubs.
This was my opportunity to try the classic Irish stew. Lamb provides the meat, with root vegetables as a complement. The gravy is hearty. O'Neill's included a good dose of black pepper; I'm told this is not traditional. My lunch hit the spot---rib-sticking and tasty.
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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