Brittany's tip about Cultiva was a great suggestion for breakfast. This location is in a small, tree-lined neighborhood not too far from the capitol building. The staff and the space are both very inviting.
Breakfast was superb. Cultiva roasts its own coffee, which is excellent. The omelet was fluffy, tall, and perfectly cooked. The veggie fillings included artichoke and red pepper. It came with potatoes, which were also excellent. I also ordered a johnny cake, which was huge. Its corn flavor was delivered on a thick and fluffy crumb.
This chocolate bar is made by a local chocolatier with coffee nibs from Cultiva. I haven't tried it yet but I look forward to enjoying it.
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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