A brief trip to Fayetteville NC gave me the chance to enjoy an excellent meal at Mac's. It seems to have had its roots in a motorcycle parts shop. I didn't see any auto parts but it did seem very biker friendly. The staff was great.
Everything on my plate was excellent. The pulled pork was tender and sweet. The greens were also excellent, with a kiss of pork and that sweetness that comes from excellent collard greens. The cheese grits were creamy and very comforting.
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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