Yes, it's Saba A Pasta Joint. That's the way it's punctuated on the sign and I strive to be an accurate reporter. This is a casual pasta house across from Emory. You order at the counter and then find yourself a seat. I went with classic comfort food, spaghetti and meatballs. The sauce was a light sauce made with chunks of tomato. The meatballs were tender and pretty good. It's definitely a nouvelle cuisine approach to pasta, not the sort of thing that Carmella Soprano would dish out, but quite appealing.
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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