The Amana Colonies were founded in the 1800's by German members of a religious commune. Industrious people, they went into a number of businesses over the years to supplement their farm income: refrigerators (yes, that Amana refrigerator), woodworking tools, tourism. Ronnenburg has become my favorite restaurant in Amana, although I must admit that I have several more to try.
My meal started with a selection of side dishes. All of them were superb: the cottage cheese was wonderfully doctored; the cole slaw was superb; the beets were mouth-poppingly good; the bread was, of course, wonderful.
My main dish was this outstanding sauerbraten. The hint of sourness really perks up the dish and complements the wine and beef very well. Good sauerbraten isn't easy to find in this country and this is an excellent example.
I of course had to order dessert. My rhubarb pie was perfect in both crust and filling.
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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