Cathy and I enjoyed great food and fun atmosphere at The Waterman. The restaurant is located in a renovated former industrial neighborhood. We sat inside but the rooftop outside seating looked to be fun.
We started with these great fries drizzled with crayfish gravy. The effect reminded me of poutine but with a much more flavorful gravy.
My seafood boil was both delicious and huge. I only increased the size by adding on some oysters. The seasoning gave just the right amount of bite to the seafood. This bowl kept me busy for quite some time.
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) ...
Comments
Post a Comment