Kansai Airport is built on an artificial island, a pile of rocks in the middle of Osaka Bay. The buildings are designed with spare Japanese efficiency. Most of the restaurant options are before security; there isn't much at all to choose from near the gates. In any case, I wasn't very hungry before I boarded the plane but I did want a snack. This rice cake fit the bill. The wrapping is very clever: on the shelf, it appears that the seaweed is wrapped around the rice, showing its final presentation; in fact, the seaweed is kept dry and crispy with a separate pouch. I wrapped my rice cake and enjoyed. Inside was a bit of red bean paste to enliven things. A few minutes more waiting, then onto the plane.
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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