When in Rome, do as the Romans do. So my IU host Steve Johnson arranged for us to have dinner at the local shrine to carnivores, Little Zagreb. No wimpy goulash here, this is all meat.
We started with a pork rib appetizer. The sauce is zesty but not overly hot. The pork was very tender and a good way to start out the meal. I also had a salad, my one lapse from meat frenzy.
Look at that steak. It was very tender and juicy. Plus it was huge---Steve and I split it. Eating the whole thing would have put me into a meat-induced coma but this was an excellent, classic steak dinner.
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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