My Nebraska friends suggested Lan House for a good Chinese lunch near campus. As usual, their suggestion was spot on.
My dish came with this comforting bowl of egg drop soup.
The dumplings were tender and flavorful with a dash of vinegar.
The restaurant's name comes from their Lan Zhou noodle. My bowl of noodles had the trademark toothiness and plump richness of handmade Lan Zhou. The hot sauce gave the tofu a nice punch and infused the noodles as well. Lots of complex flavor, great stuff.
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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