The combination ice cream/hot dog seems to be the new trend in food emporiums. Pete's is at the intersection of Shallowford and I-85. It's a neighborhood place. It's very cute---bright and cheery with great video screen menus. I stopped by for a hot dog and was happy to see that they offer Chicago dogs. Their version is authentic and not bad. I don't think that they use Vienna Beef dogs, which is heresy to the true believer, but hey, if you're that intense about hot dogs, move back to Chicago.
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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