Carnall Hall was the University of Arkansas' first womens' dormitory. It is now a beautiful guest house for the university. The feel of this building is very solid, elegant without being fussy. You can't build this sort of building any more.
They serve a good breakfast, too. My omelet was expertly prepared and very fluffy. The biscuit, a mainstay of Southern culture, was tender. The yogurt was interesting---it had a distinctly buttermilk-y taste. Just to be sure, I checked with the server, who came back from the kitchen with assurances that it was, in fact, fresh. It wasn't bad, just an unexpected flavor. It never hurts to check.
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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