A trip through Kansas City gave me the chance to enjoy an excellent meal at Gates, one of the city's best known BBQ emporiums. Gates has several locations throughout the metro area. I visited what I assume was their original location near downtown. The atmosphere is very gracious. You order and pick up your food at the cafeteria line, then proceed to the dining area. A hostess stopped by to remind me that she could pick up anything I needed from either the food line or from the well-stocked bar at the attached lounge.
This huge assortment of food is the mixed meat plate: ham, pork ribs, brisket. My favorite was probably the ham, something that you don't always see at BBQ establishments. The sauce is subtly flavorful with a kiss of cumin. The fries were excellent and plentiful. I left very satisfied, moving a little more slowly than I came in thanks to the enormous meal.
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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