Amu Ramen, the ramen spot in downtown Lincoln, has reopened after remodeling. I stopped by for an enjoyable lunch and a chance to report on their progress.
This is my tofu ramen with peanuts. The bowl was hearty and warming, just the thing for winter. The vegetable broth was flavorful. The peanuts contrasted nicely with the slow burn from the hot sauce. I left happy.
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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