My flight to Tucson wasn't able to serve food. I landed hungry and ready for a quick bite. Luke's Italian Beef was on my way but I wasn't sure that I was ready to get out of the car for a snack. But behold! They have a drive-thru window! Two minutes later, a beautiful Italian meatball sandwich with cheese and sweet peppers sat in my hands. I took it back to my room and enjoyed every bite.
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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