I rarely travel to Tampa but I have always enjoyed the airport. Its Florida version of midcentury modern is cleanly stylish. The original terminal has been augmented with new buildings that extend the theme with some current touches while maintaining the integrity of the design.
I chose P. F. Chang in the main terminal for lunch before I boarded my first flight. I started with a nice bowl of wonton soup.
My main course was tofu lettuce wraps. The filling was well spiced but not too hot. I ran out of lettuce leaves a little early; perhaps my technique for this dish is a little rusty. I was very satisfied as I took the train to my gate.
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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