Cathy and I decided to conduct our evening discussion over an excellent meal at Domo. It is located in a fast-changing neighborhood near Auraria but the restaurant still conveys, despite being in the middle of the city, some of the peace of a quiet Japanese inn.
The food is very Japanese but also very different from the typical Japanese food one sees in American restaurants. The menu is inspired by country cooking and is very hearty. The meal started with an assortment of appetizers. A few were vegetarian but many contained meat.
Cathy ordered this excellent pork katsu. The photo of my noodle soup didn't come out but the dish was very hearty with meat, mushrooms, egg, and vegetables in addition to thick udon noodles.
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) ...
Comments
Post a Comment