Barbeque Kitchen in College Park is 61 years old. The city has grown up around the restaurant, which has itself grown, but it still retains its feel and its approach to food. Breakfast is an important part of Southern cuisine. An early flight gave me the chance to enjoy their breakfast.
I went for the special breakfast with two small pieces of fried chicken. They were great, the eggs were great, the grits were creamy and tasty. The biscuits were excellent; I took one with me for later. The coffee was good and plentiful. And everything was amazingly cheap. Great taste, hearty food, good value is a pretty good definition of Southern breakfast.
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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