Restaurant Depot is located in the Westside industrial district. I have driven by many times and finally decided to visit. Its stock turns out to be an interesting combination of equipment and food. These cans of tomato paste are a prime example---compare them to those teeny-weeny cans in your supermarket. If you are an equipment lover, you will pass by a tempting array of eqiupment choices on your way out, a supersized version of the candy/magazines display at your supermarket check out. This industrial version includes a 10 gallon Hobart mixer and a cotton candy machine the size of a washtub.
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