Langer's is famous for it's pastrami. I managed to make it to the counter just before the restaurant closed at 4 PM. The decor is classic 1970's although the restaurant itself is much older.
I enjoyed the cole slaw: slightly sweet and moderately crunchy.
Here is my sandwich. The pastrami itself was flavorful and tender. I was a little disappointed in the rye bread. Although the center was tender, the crust was tough. Overall, a very good sandwich and I'm glad I made it to last call.
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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