I enjoyed an excellent, satisfying breakfast at Biscuit Betties. Betty is located in one of the older malls in downtown Anchorage; she is in the lower level so keep looking for the staircase. Once you find her, you can watch the view of the Anchorage freight district working as you wait. This breakfast is for people who work.
Betty told me that this dish is her most popular, a biscuit version of eggs benedict known as the Biscuit Benny. The gravy was silky smooth, the biscuits flaky and flavorful, the egg soft and inviting. Breakfast went down very easily and kept me going all 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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