Tin Lizzy's is across the street from Oakland Cemetery, near Six Feet Under. A musician was playing in the bar while I was there, not bad for mid-afternoon. I started off with the black bean soup, which is great comfort food. I would put it in the same ballpark as the version I had at Stone Soup Kitchen, although I would have to put Stone Soup's slightly higher in ranking. I then had a soft taco. Tin Lizzy's are considerably larger than those at Taqueria del Sol. Depending on your appetite, one may or may not be enough to make a meal. My taco had a nice bite to it thanks to the peppers and the meat was very well prepared. The taco was served on a whole wheat tortilla. That's an interesting choice; I don't think that it made much difference to the taste or texture one way or the other.
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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