My trip back to Anchorage required a full day in a van. By the time I arrived, I was ready for a good piece of salmon. Gwennie's is an old-fashioned, somewhat touristy restaurant that provided me with a very satisfying meal and friendly service. The exterior looked to me as if it had formerly been a Chinese restaurant but I have been assured that it has always been Gwennie's.
The wall is adorned with some very interesting old photographs.
I started with a big iceberg salad.
This is my smoked salmon, something that you almost never see as a main course in the lower 48. The salmon was rich. The smoking intensified the flavors and firmed up the texture. I really enjoyed my meal and went back to my hotel satisfied.
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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