I enjoyed several breakfasts at Vert Bois (French for green wood, I believe) at my hotel in Hakone. I was able to enjoy wonderful views of the green wood surrounding Lake Hakone as I ate.
This omelet in the shape of an eye, with the seam underneath, seems to be a tradition in Japan. I'm sure it take a good deal of practice to do this even once, let alone time after time. The sausages were somewhat in the style of hot dogs and were excellent. THe bread was similarly elegant, along with two different preserves. (Ketchup makes the third item in the array.)
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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