Hite's is in a quiet neighborhood of West Columbia. It is a meat market and take-out BBQ place. The latter is signaled by the smoke that caresses your nose as soon as you pull into the dirt parking lot.
They do have this pretty little picnic area adorned with lilac.
In back is a huge stockpile of wood. A beautiful, relaxed dog slept nearby.
I went inside, ordered some ribs, and took them back to my car to eat. The meat was outstanding: tender and moist but also with a nice tooth. The smoke flavor was infused into the meat, not added on. The mustard sauce added subtle notes of mustard and vinegar. This is superb BBQ. As I ate, cars cycled through the parking lot to pick up their lunch. I can see why folks have come here for decades.
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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