The old fashioned elegance of Original Joe's is comforting and easy to take. I headed there for dinner after a slightly jet-lagged day.
The bread was hearty with a dense, soft crumb.
I don't get the chance to order chicken picatta every day and I very much enjoyed the tangy sauce. The pasta was perfect: the pasta had just a little bite, the sauce combined savory and tomatoy sweetness.
I had one bit of this cannoli at the end of my meal and saved the rest for morning.
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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