I ended my walk around Lake Hakone with a stop at Salon de The Rosage. I enjoyed a spectacular view of the hotel, watching the boats go by, as the staff welcomed me with grace.
I ordered the apple pie, which turned out to be quite a production. Here is the assembly of my dish by my server at tableside.
And here is the completed dish. The fruit jams were beautiful and also gave some nice flavor accents for the apples. The apple pie itself was beautifully made with a wonderfully flaky crust and tender, flavorful apples.
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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