Once I hit the ground, I headed to the Seattle waterfront for seafood. I quickly settled on Elliott's, a long-standing favorite with a beautiful view of ferries sailing through the mists. Elliott's creates an elegant atmosphere with wonderful service.
This tea service is an example of the care bestowed by Elliott's on its food and its customers.
My server pointed me to this spicy chowder, which was truly excellent. The elements were perfectly in balance: cream, seafood, corn, spices.
Here is my king salmon, the best piece of salmon I have had in a very long time. King salmon has the highest oil content of any salmon, making for both healthy and delicious eating. The taste and texture of this fish were perfect and it was flawlessly prepared. The assortment of accompaniments around the fish added to the pleasure.
I missed a photo of my superb flourless chocolate and pistachio cake. The pistachio ice cream served alongside was the perfect pairing---the creaminess of the ice cream matched the intense chocolate cake.
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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