Senem and I had a chance to catch up and plan ahead over an excellent meal at Lemon Grass. The restaurant is located in a charming building in the historic section of Syracuse. Our service was very gracious.
We started with these superb dumplings. The sauce perfectly balanced heat and savoriness. The noodles were silky smooth.
My hot pot dinner was just what I needed on that cold day: hearty, savory, rich with vegetables.
Dessert was a highlight. My slipper was edible through and through. It was both delicious and spectacular.
Senem declared her dessert equally delicious and spectacular. The Parisian theme on the desserts was a nice touch.
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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