On the way into Atlanta, our flight attendant had told me that ATL had food options---much better than the West coast, she said. It's certainly true that some restaurants were open but the large majority were not. I arrived at Terminal D for my departure and found two options in the food court: the bar and Famous Famiglia. As I walked to my gate I saw that Five Guys was also open.
A good slice of pizza is always welcome in my book. This was quite good: fresh, tangy sauce, nice cheese. The fresh part was a welcome surprise given the tiny number of patrons. I watched the evening as I ate. ATL was quiet, downright sleepy, more like a small rural airport visited by 172s and Arrows. I appreciate the Famous Famiglia staff for their hazard duty and their memorable pizza.
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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