My quick lunch at Louisa's Place turned out to be a taste treat. This is a classic diner with a counter and stools plus tables.
My chili was excellent. It was mostly meat with a few beans. The broth was rich with peppers and other spices, full of flavor. The bread, covered with tomato spread, was real treat.
I saw breakfast on the menu. On my next trip I will need to stop by for what I'm sure will be an excellent start of the day.
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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