After a good day of work I was ready for a steak. Annie's gave me a very satisfying carnivorous evening. The vibe is more coffee shop than fancy steakhouse; the casual, friendly atmosphere and welcoming service were exactly what I had in mind.
A wedge salad with bleu cheese is always a treat. I enjoy the rich dressing and crunchy lettuce.
My 12 ounce steak was just the right size. I decided to enjoy a little bleu cheese on top. The onion rings were excellent and the carrots were very nice.
Of course, I had to finish off this meal with some chocolate cake. The cake was rich, moist, and very chocolatey. A great end to a very satisfying meal.
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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