Floriana is an elegant restaurant located in a brownstone near Dupont Circle. The quality of the service and food rise up to the level set by the surroundings.
I started with this sweet onion soup. It included the traditional bread underneath but avoided the heavy cheese cap. The onions were filled with umami. The broth soaked into the bread providing a satisfyingly soft texture and taste.
My salmon was very fresh and perfectly cooked. Underneath was a bed of diced potatoes, possibly Yukon Gold, that provided just the right carbohydrate cushion.
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) ...
Comments
Post a Comment