Golden is a small mining town at the edge of the Rockies that has become remarkably hip. Abejas sits between the Colorado School of Mines and the Coors brewery. Their food is excellent. I managed to grab the last seat at the bar and was treated with the utmost of grace.
Most of the food at Abejas has a deconstructed presentation. My Bibb salad was excellent but I was compelled to ask what I should do with the dollop of dressing on the side; I was told that it was there just in case I wanted a little more dressing. The rose hips added some sweetness and a little tartness.
My trout was very moist and very tender. Rose hips once again featured in the ensemble.
My Swiss hazelnut cake was outstanding. It was nicely sweet but not overpowering. The deconstruction helped me to better appreciate the ingredients. I could dip the cake into the ground hazelnuts and chocolate for an accent.
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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