Some nights, you just want something warm and familiar. Last night was one of those nights, so we went Casey's, to our favorite cafeteria in Northlake. The food is good and plentiful. The fried chicken is my favorite, with an excellent crust. They cut the chicken into smaller pieces, which sounds like torture, but allows me to taste without feeling I'm going to excess. The greens are quite good. The cornbread is tasty. Green Jello caps off the meal. Who could ask for more?
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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