I had the chance to eat several times at the Ballantyne Hotel. Meals started with an assortment of breads.
My first lunch centered around this lamb burger which I ordered bunless. The meat gave a nice lamb flavor, definitely distinct from beef.
Another lunch saw this tasty flat bread...
...fries...
and some excellent shrimp and grits. The grits are from Anson Mills, the well-known Southern heritage grain provider. Their grits are a big step above the standard fare and truly delicious.
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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