I had lunch the other day at Paul's with several colleagues. It's located in a cozy residential neighborhood in South Buckhead. The menu emphasizes seafood. I decided on the shrimp and grits. Since it was one of the specials, I thought it was a must have. It was very good, but I do wish that the shrimp had been a little spicier. To me, the balance of spicy shrimp and the cool, smooth grits is one of the most enticing parts of this dish.
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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