Zocalo is in the party district of midtown, so it's not surprising that its signature dishes are margaritas and guacamole. Today, I decided to stick with the chicken mole. That's one of my reference dishes---I order it the first time I go to a Mexican restaurant to see how it stacks up. The bad news is that one part of my chicken breast was burnt to the texture of balsa wood---someone wasn't paying attention. But to their credit, the mole sauce was excellent. It was well balanced with a strong chocolate note that didn't overpower the basic savoriness of the 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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