I enjoyed a steak at Wilderness Ridge almost exactly a decade ago. My UNL friends took me back for another very enjoyable dinner.
My salad was very light and fresh; the balsamic dressing was similarly light.
We enjoyed some good, dense bread.
My steak was outstanding; I asked for some mushrooms on talk. The mixed vegetables were fresh and nicely crispy. I also ordered a side of corn that gave a delicious sweet corn flavor.
My cherry pie was excellent with a superb flaky crust.
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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