I've seen a variety of BBQ spots in gas station parking lots around town. Some are very ad hoc with just a BBQ rig and an umbrella for shade. Some are more permanent. I saw Bolo's Kitchen when I returned from Patak Meats. It's on Donald Lee Holowell Parkway right at the I-285 exit. A few weeks later, a visit to Sweetwater Creek State Park took me along the same route and I decided to stop.
I was hungry so my BBQ beef sandwich didn't survive long enough for a photo. My verdict: not bad. The sauce was a little tangy. The proprietor told me that he was originally from the islands and spent several years in New York.
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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