A meeting brought me to St. Louis. Upon arrival, I met my colleagues at Three Kings for dinner and discussion. The restaurant is located in the classic Delmar district. Located near the site of the St. Louis World's Fair, it captures some of the old-fashioned fun and optimism of the early 20th century.
I went for a light dinner of a salad with salmon. The portion was generous, the salmon very flavorful. This meal hit the spot.
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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