I decided to check out S&S in Tucker through the unusual route of a visit to Technique, the Cordon Bleu cooking school. While I was waiting for a table, some of the other couples discussed restaurants and mentioned S & S. Since I hadn't tried it, I thought that this was the perfect excuse to get myself over there.
Cafeteria food can be tricky---it isn't easy to maintain flavor through large batches of cooking and staying out on the steam table. I thought that my meal held up pretty well. My roast beef was very meaty. The cole slaw was very crisp. I also snagged a bite of the cornbread, which was great with their bits of Jalapeño. And the entire meal was amazingly cheap. The service was extremely gracious and courteous. Matthews Cafeteria up the road is still king, but overall, I would rank this as a very successful cafeteria meal.
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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