Warm Springs has boutiquified itself since Roosevelt's time but he would recognize the shape of the town. Mac's is on a sleepy side street. It has a generous restaurant space plus a small side building. I was the exception by eating in that cozy building. Most people walked up, placed a to-go order, and walked away happy a few minutes later.
My pork sandwich was excellent. It was served without sauce, a sign of the pitmaster's confidence in its moistness. The smoke I smelled as I walked in came through nicely, too.
The onion rings were the surprise hit. The onions themselves were sweet and tender. The coating was probably made with a beer batter---it was extremely flavorful and deliciously crunchy.
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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