I ordered an outstanding delivery dinner from Meatballz. The meatballs were meaty and tender. The sauce was the best I've had in Atlanta. The mixture of acidity and sweetness brought me back to the Garden State and their slow-cooked tomato sauces. And they serve sicilian, something unknown here but a real treat that will have to wait for my next order.
This is the meatball-in-a-hole, stuffed in a round roll.
This is a pair of straight meatballs with cheese.
And these are the fritterz with apple pie sauce. Typically, zeppole are served just with a little powdered sugar. The extra touch of a syrup coating makes them special and delicious.
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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