I was in the mood for a straightforward, decent dinner. I was familiar with Claim Jumper from Southern California but never had the chance to try them. I found a classic American menu very well prepared and very gracious, welcoming service.
My blackened salmon was prepared just right. The blackening spices were flavorful without being overwhelming or burnt. The creamed corn was very tasty. I ordered my baked potato straight and particularly enjoyed the skin.
I finished with this very rich cake, made with cream cheese and served warm. The strawberry sauce was flavorful without being overpowering. Tbe ice cream contrasted nicely with the sauce.
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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