Buford Highway is full of surprises. I have driven past Chicago Supermarket many times, always wondering why a Chinese grocery store would be called Chicago. To my great surprise, this resident of a primarily Chinese mall is actually a Hispanic market.
The meat counter holds all sorts of good things. The refrigerators down the aisle hold chunks of menudo and some great-looking chiccarons.
This is just one of the several varieties of peppers available.
The store also houses two food stands: one for savory and another for sweets. I will have to return to sample their wares.
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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