I thought that I would have plenty of time at O'Hare to catch dinner. Events proved otherwise. A late departure and two tries at the approach meant that I had a limited amount of time to walk from one terminal to the other, let alone eat. When I made it to my departure gate, I found that I had a few minutes to spare. I saw the opportunity for a civilized, sit-down dinner at Chili's. They came through nicely with good food, friendly and efficient service, and a calming atmosphere. These little things are greatly appreciated by harried travelers like myself.
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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