Our meeting adjourned for an excellent lunch at Mo's, located in downtown San Luis Obispo. The place was hopping and service excellent to keep things moving.
My ribs were outstanding. The meat needed just that little tug to come off the bone. The chicken and pork were both moist and flavorful. The sauce was fairly sweet but with a nice bit of spice. The beans were excellent, sweet cole slaw excellent. The cornmeal muffin was outstanding.
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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