Fuzzy's Taco Shop, a local chain, gave me a chance to try something different for breakfast. Tacos make a natural breakfast food but they aren't available early morning in many parts of the country. Texans, however, make sure that their tacos are available round the clock.
I ordered two tacos, one chicken and one pork. They were meaty and flavorful without being heavy. The potatoes weren't quite as crispy as I would have liked but they were nicely flavored with pepper; they made a very hearty addition to my morning repast.
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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