Tracy's in downtown Great Falls has a long tradition going back to cowboy days. The place was hopping at breakfast and for good reason: great food, huge plates, welcoming service.
This photo does not do justice to the size of my Nutella french toast. The Nutella was sandwiched between two pieces of bread, dipped in egg batter, fried (!), then topped with blueberries and strawberries. This was truly excellent and decadent. I couldn't come close to finishing it. I guess I will have to come back to try again. Thanks, folks!
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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