The Farmers and I enjoyed another outstanding dinner at Feast. These fritters were enjoyably savory. The muffin-looking objects were a seafood bread pudding that made for an excellent combination of tastes and textures.
Several of us enjoyed the hangar steak for our main course. It gave a very meaty experience without requiring a huge chunk of beef.
My chocolate cake was excellent. I think that was an ice cream on top although it was served in rather soft form. This napoleon was very elegantly constructed.
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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