My visits to New Lan Zhou Noodle have become more frequent as of late. The Taiwanese food court in Chamblee is a good place for a simple, wholesome, inexpensive meal. Lately, I've consistently gone to Lan Zhou for their delicious stretched noodles. I didn't have a chance to take a photo of the cook stretching the noodles; perhaps another blog. This is duck noodle soup, with delicious bits of bony duck that I chewed down carefully. The noodles have a wonderful, chewy texture that you can't find in other types of pasta. I order my soup spicy; it comes out with flakes of pepper that excite the tongue and open up the nostrils but don't endanger any lives.
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) ...
Comments
Post a Comment