My colleagues and I convened at Ollie's for a very good dinner and discussion. Dearborn is a hub of Lebanese and Middle Eastern food. Ollie's is located at a mall very near Ford HQ.
The bread was excellent: puffy, soft, aromatic.
The bread was the perfect platform for these two appetizers: hummus and eggplant. The eggplant had a perfect spicy kick.
My salad was coated in a light, flavorful dressing and felt very healthy.
My chicken shawarma was very good and plentiful.
We ended up with this baklava. It combined wonderful flakiness, honey sweetness, and nutty heartiness.
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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