An 8 AM final gave me an opportunity to try the tofu scramble at Highland Bakery on campus. It was decent but not as satisfying as the tofu scramble at West Egg. Highland's bakery has only a modest amount of tofu and doesn't emphasize umami flavor notes. I think that a good tofu scramble should double-down on umami. The grits were perfect and the toast was outstanding. The coffee was a deep dark roast but without a hint of bitterness.
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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