My UNL friends took me to a very enjoyable meal at Nissara, a local Thai favorite. The atmosphere is elegant and relaxed. A large liquor collection climbs the wall behind the bar.
We started with this chicken satay, a savory treat. I mixed the two sauces: hot and peanut.
My main course was something that I haven't seen elsewhere, eggplant with peanut sauce. The result was another savory treat: nicely balanced sweetness and savoriness; great balance of textures.
For dessert we shared this wonderful coconut cake. The fresh coconut flavor stood out; its texture nicely complicated the soft, delicate 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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