Dimitrios and I really enjoyed our meal at Fred's Meat and Bread. He ordered a bacon cheeseburger while I went for the straight cheeseburger stack. It was very satisfying, with great meat, wonderful cheese and aioli that added a lot of richness, and a bun that set them off perfectly. As you can see, it came with a large load of pickles which worked surprisingly well. One of our burgers was a little undercooked, I must say, but overall excellent. And the fries were superb, with big slices and large grains of salt. They are very heavy, though, so watch out and leave some room for that burger.
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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