A wandering tour of south Georgia led me to Forsyth and The Pickled Okra. It's located on the town square in a cozy spot that has clearly been a restaurant for awhile. The decor is fun and the staff was very courteous and helpful.
I decided for a fried food orgy and ordered some onion rings and fried okra. The onion rings were good. The fried okra was fantastic, blending both a great crust and some real tender vegetable taste. I really enjoyed my stop here and can imagine stopping again on another meander.
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