Small towns thrive on tradition. Ned's Shed has become a Johnson County tradition over the past 60+ years. Their staying power comes in part from their friendly service but rests firmly on their darn good BBQ and in particular Ned's relish.
Here is my BBQ sandwidh (pork, of course). The relish is on the bottom. While many places serve their BBQ sandwiches with a dollop of cole slaw, I can't remember another BBQ spot that serves relish. Ned's is excellent: tart, just the right amount of crunch. Relish comes in smaller pieces than does cole slaw which helps it blend into the rest of the sandwich. I really enjoyed my sandwich. My only regret was that I didn't leave room for a milkshake.
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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