I can't report on the food at Wade's due to poor service of the worst sort---lack of accommodation for the disabled. After our party waited for 10 minutes in line outside the restaurant, I realized that the line led down a set of stairs with no wheelchair ramp. We went around the restaurant to the back entrance. I talked to three different staff members, including a manager, who only made excuses for their lack of disabled access. Facilities that provide limited or no access to the disabled send them the message that they are not welcome. I've seen plenty of managers in other organizations make excuses for their lack of wheelchair access. It's always a disappointing experience.
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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