Lee's Chicken is a classic Lincoln restaurant dating from the 1940s. I was in the mood for a chicken dinner so I called them up. Their drive-in window was busy when I arrived.
How do you like that for a bag full o' food?
My chicken was delicious: extra crispy crust, tender and juicy meat. The onion rings were a great. The salad was very nice with a classic French dressing that I really enjoyed.
I enjoyed this meal and I am grateful for the hard work that the folks at Lee's put in to make it possible. All of our food and grocery workers are putting themselves on the line for us. My appreciation of them grows every day.
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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