When my plane parked at the gate across from Fly Burger right at dinner time, I took the cosmic hint and tried it. I was able to get a table right away, although not everyone was so lucky. Service was very friendly but the kitchen seemed a little disorganized. I ordered the protein cheeseburger. The meat was nice and juicy, the bleu cheese creamy. It came with only one lettuce leaf per side, which isn't quite as effective as Inn N Out's multiple-leaf system. My cole slaw was a little tangy and a nice complement.
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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