La Casa is in a house in what I think of as old downtown Alpharetta. The atmosphere is definitely elegant without being showy. The service is of the excellent, friendly, attentive, yet unassuming style that I have come to expect from Italian family restaurants.
I staretd with a salad, which was very fresh and light. My main course was a Margherita-style pizza. The crust was excellent, chewy on the inside and crunchy on the outside. The sauce was rich with tomato flavor. The cheeses were fresh and excellent. Overall, I had a wondeful meal.
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) ...
We need food to survive or for health, this is true but not the 100% with due coarse of time with food, taste, aroma and the presentation factors are also becomes more important for the civilisation. And here starts the art of the restaurant that can bind you,can hold you or in other words can make you refreshhhhhhhhh. Restaurant Byron Bay
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