I checked in and traveled to my concourse for my morning flight, in the mood for breakfast. Mesa Verde is tucked away in the upper level of Terminal A, a nice quiet spot. Given my success streak with huevos rancheros, I decided to order it once again. A few minutes later and I was greeted with a satisfying breakfast. My plate delivered what I asked: protein, heartiness, crunch + softness.
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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