After a day of work I was interested in a relaxing atmosphere for dinner. Giuseppe's, located in a historic building near the river, fit the bill. The food was great and service was very gracious.
They offer a wide range of provisions beyond their table menu.
The meal started off with bread that featured a nice soft crumb.
My spinach was cooked just the right amount to retain flavor while giving a digestible texture.
My lasagne was full of flavor. The pasta gave that nice little tug. The tomato sauce gave a garden fresh taste.
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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