Danes love their ice cream. Walking about eating ice cream after dinner seems to be a tradition. I decided to partake after my dinner at this small shop.
Out of this assortment, I went with raspberry, a refreshing choice. When it came time to pay, I was introduced to modern Denmark's aversion to physical money. I was directed to put my coins into a huge machine. It made sounds straight out of Terry Gillian's Brazil before spitting out my change. It seems that plastic is the preferred medium of exchange.
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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