I was on a break from my meeting at Tech Square and needed a little pick-me-up. I walked over to Peachtree and found Vinny's which gave me just the lift I needed.
This slice is, in fact, real New York-style pizza. The crust combines crispy outside and chewy center. The cheese gives that low-moisture mozzarella flavor that is distinctive of NY slices. The sauce was good. The slice brought back fond memories of days and evenings in New York.
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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