Gabe suggested we meet at The London Plane and he hit the mark. The restaurant is located in Pioneer Square in a beautifully restored building. The interior has a high ceiling and huge windows to let in lots of light. The staff was very helpful and enthusiastic.
I ordered two items, the quiche of the day and a croissant. The quiche was tasty although not quite as eggy as I expected. The croissant was huge and filled with buttery flavor. The jam was excellent but my favorite spread was the butter, which seems to have been lightly salted. And the coffee kept coming.
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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