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) ...
My thoughts on the Atlanta food scene, with occasional forays into the world beyond. We talk about both restaurant reviews and recipes.
loved your blog! will check out places you went to! few blogs have atlanta eats reviews...
ReplyDeleteby the way..the cold potato and pea salad with puffs is called bhel puri in india and is a street fast food..way to eat it is..crack the top of the puff..stuff it with the potato and pea salad and then pour in the sauce as much as you like based on your taste....and just pop the whole puff in your mouth... :D...thats a whole lot of taste for one bite! :D...thanks for the blog and keep posting please!