Mike and Ed's is just across the railroad tracks from Auburn's campus town. You can smell the smoke from the street. Inside, it is an appealing and unassuming place. The walls are decorated with record albums from Conway Twitty and Tony Bennett, an eclectic collection. And their BBQ is excellent.
I ordered the ribs. They were cooked to a very tender, pull-off-the-bone state but with some tooth left. The smoke flavor came out nicely. I ordered the hot mustard sauce. It wasn't especially hot but it was very tasty and made a great complement to the smoke of the ribs. It had a fairly thin texture; it left only a thin coating on the meat that enhanced the flavor without distracting. The beans were excellent. The creamy cole slaw was rich and not gooey.
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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