There are spots around Atlanta---Toco Hill, for example---where one can find good delicatessen food, but let's face it, this isn't New York. St. Charles Deli in Tech Square is a good representative of the deli genre. I ate there today with my colleague Karsten Schwan. Today, I decided to try the Philly cheesesteak. I was quite satisfied with the result. They use provolone cheese; I've always been appalled that many of the cheesesteak faithful use Cheese Whiz. I've had their hot pastrami on many occasions with great enjoyment, particularly when I go for the extra meat.
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) ...
I like that. I really enjoy cheese each time I'm eating it. Thanks for the info.
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