My trip gave me a chance to revisit Pizzeria Bianco, widely regarded as serving the best pizza in the world. I found both their food and service to be outstanding on this trip just as on my earlier visit.
The meal started with this bread from their wood-fired oven.
I ordered a salad and a Margherita. The crust was just chewy enough on the outside, tender and pillowy onm the outside and the edge. The sauce was perfectly seasoned and herbed. The cheese was outstanding.
So I ordered another.
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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