I landed at Raleigh-Durham to find a brand spanking new terminal, so new that some of the stores haven't yet opened.
Given the delays for our flight, I was very much in the mood for lunch. I headed to Neomonde, located in the middle of a lively neighborhood of Middle Eastern restaurants and stores.
I ordered the lasagne, which has no pasta. It was made of layers of sliced eggplant and potato, along with cheese and tomato sauce It was delicious and hearty. The baba ganouch was excellent, always a treat that I used to fill the puffed breads. The chick pea salad included a nice kick of parsley and was possibly my favorite of the meal.
Of course, I had to try one of their pastries. It was superb: thin layers of pastry, nuts, just the right amount of honey.
After I finished my meal, I took a minute to look around the grocery section. It was full of temptations: chocolate covered dates, spices, olive oil.
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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