Mastek is located near the water in a former industrial area. The brick building provides high ceilings and a welcoming environment. The staff was superb. I was able to sit at the bar where the kitchen staff welcomed me. Their food was superb.
The bread combined a very soft crumb with a nice, crunchy crust.
My server highly recommended the lobster, which was an excellent choice. The meat was perfectly tender. I watched the kitchen staff plate it with peas and greens, then whip a foam to finish it off. The greens and peas sparkled with freshness.
My dessert combined several elements that show off the best of Nordic ingredients. The strawberries were bright. The ice was made from a green that really popped both for its flavor and its coldness. The cream gave a smooth complement.
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) ...
Comments
Post a Comment