My trip brought me to Country Cafe near Mound City for lunch. My meal was excellent. I also enjoyed the antiques section. The fireworks selection looked impressive.
This is my tenderloin open-face sandwich. I had the choice of white or brown gravy and went with white. The gravy was smooth and tasty, really good. The tenderloin was huge and very satisfying. The mashed potatoes gave a nice dose of comfort.
Given the circumstances, I thought that dessert was in order. This cheesecake is homemade and was excellent. I think that the topping is cherry, truly flavorful.
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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