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) ...
Chuck's Donuts was a venerable late-night stop for students and nerds of all stripes when I was first introduced to it in the 1970's. No true donut shop ever changes and Chuck's holds true to the standard. It is still the slightly dingy, 24-hour sanctuary of sugar and caffeine that we all need at some points in our lives.
I headed to Chuck's as soon as I got off the plane. I was able to restrain myself to the extent that I just got a raspberry donut hole. Did I need it? No. Did I enjoy it after five hours in a middle seat? Heck yeah. Sometimes you just need a little nostalgia.
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