I haven't been to McDonald's for something like a decade. I needed a spot to stop my drive and make a call. McDonald's fit the bill and the chance to see what one looks like these days was intriguing. A set of kiosks stood near the line. Some people used them to order; I spoke with a very friendly pair of staffers.
My coffee was fine. The fried apple pie has always been a treat. The new version, it turns out, has a lattice top rather than a solid top, depriving me of a bit of that wonderful fried pie crust flavor. Memories...
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