San Diego: Little Sheep Mongolian Hot Pot

Shengqi, his family and I greatly enjoyed our dinner at Little Sheep. Mongolian hot pot is great family food and a wonderful enabler of discussion and communality.

This chain hadn't been on my radar but Little Sheep has quite a few locations in both the U. S. and China.

This is our spicy hot pot; the longer you let the food cook, the spicier it gets. We also ordered a non-spicy hot pot.

Wonderful ingredients: beef, lamb, seafood, mushrooms, vegetables. We also ordered udon noodles toward the end.

This sesame bread was hearty and a great complement.

These red bean paste cakes seemed to use a sweet potato coating around the red bean filling. The coating was lightly crunchy on the outside and tender on the inside. I would love to have a recipe for this dish...

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Eating Around Georgia Tech: Ecco

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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Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

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