Our all-day meeting in the Las Vegas Convention Center was held on a Sunday, meaning that most of the food venues there were closed. Given the limited options, I took the 10 minute walk down a corridor lined with photos of celebrities at the Convention Center to the Westgate. The Fresh Buffet was a classic casino buffet with plenty of choices.
A quick view of the dessert selection.
My plates emphasized vegetables. The wide selection of a buffet helps me select a combination of items that fits my mood.
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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