Hyesoon and I visited Kyma for dinner. It's a very well established part of the Atlanta restaurant scene and for very good reason. The food is excellent and the atmosphere is casual elegance.
We ordered the tasting menu to maximize the variety of things we could taste. It starts out with a variety of spreads. I expected the eggplant to be my favorite. Although it was good, I loved the roasted red papers and the yogurt/cucumber/dill spread was wonderfully refreshing. We then went onto a selection of appetizers. I particularly loved the spinach and feta pies.
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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