I finally made it to one of the restaurants in the relatively new Brookhaven Town Center. It's one of those live/shop/dine complexes with a nouveau main street. Bua's interior is nature-themed upscale.
I was in the mood for sushi. Given my relative lack of creativity in ordering sushi and sashimi, I generally order chef's choice. The service was a little slow, as seemed to be the case for everyone else in the restaurant as well. Once the plate arrived, I was certainly impressed with its presentation. The spectacular red/green roll is flying fish roe. All the sushi was high quality. I often use fatty tuna as a gauge of sushi quality and I definitely enjoyed my sample here. I wouldn't put this as the highest levels of sushi, but it certainly satisfied my sushi craving.
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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