Sausage for lunch was the original purpose of my quest. One of the neighborhood restaurants was closed that day but Milwaukee Brat House was invitingly open. I went upstairs to find a table. I found myself at a table next to the upstairs bar. Most of the other occupants worse Packers green and gold.
I ordered the sausage sampler and received this appetizing display of four sausages: Italian, brat, Hungarian, and one other. Each came with their own sample of sides, for example sauteed red peppers for the Italian and sauerkrat for the brat. All were excellent. The bartender came over to check on me and told me that the hot Hungarian was his favorite and I definitely agree. The food was outstanding and all the servers were extremely welcoming. I couldn't have asked for a better lunch.
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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