Powder Springs is a nice town on the Silver Comet Trail. A bike ride gave me an opportunity to visit These Bonez for some protein in the form of BBQ. The owner is very personable and proud of his work, as he should be. His smoker was out back, hard at work.
I didn't try the cake but it sure looked good.
My ribs were excellent: flavorful, moist, just the right amount of toothiness. My beans were rich with flavor and rib-sticking. And the corn cake was excellent; its subtle sweetness makes a perfect complement to the meat and beans.
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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