Debbie and I paid a visit to Sprayberry's in Newnam for an excellent lunch. Debbie ordered turkey that she said was moist and tender;it certainly looked delicious. I ordered these baby back ribs that gave just the right amount of tug when I pulled off the meat.
We decided to sample their pies. The fried peach pie was outstanding, with rich peaches (very appropriate for south Georgia), nice spices, and a flaky crust. The lemon icebox pie was, however, the star of the show. Rich lemon taste balanced with creaminess topped with a feather-light meringue.
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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