Butler's Chocolate Cafe is a very traditional chocolate shop, stocked to the brim with all sorts of fancy chocolates. Thanks to its convenient location across from the entrance to Trinity College, I managed to make a stop every day.
Here is my first day's loot. The most striking chocolate I tried was the salted caramel. The salt and caramel both came through very clearly to perfectly complement each other. They didn't overwhelm the chocolate; both the taste and the creaminess of the chocolate completed the taste experience.
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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