Smokey D's has received national attention, both at contests and on TV, for its BBQ. The space is large and bustling. The menu has a wide range of BBQ mains and sides plus a few more unusual entries.
I went for the two meat plate with brisket and burnt ends. The meat was juicy and tender but I didn't pick up a real smoke flavor. The burnt ends weren't coated with much of the cooked sauce that I associate with this treat. I was a little disappointed that the brisket was so thinly sliced---thin slices help to provide that carnivorous experience that is central to BBQ.
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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