A visit to Doane University gave me a chance to sample the restaurants in Crete, abuot 45 minutes southwest of Lincoln. Guatemalan food sounded like a great comforting meal and Antonjitos delivered.
Fried fish was sadly not available so I went with the beef. Everything on my plate was flavorful and satisfying. The trio of beef, refried beans, and rice makes for a very satisfying meal. The salad supplied a bit of acid with its dressing, not to mention crunch.
And look at those warm, fresh tortillas...
The proprietors also run the adjacent shop. I used the opportunity to pick up a wooden pestle I can use to crush my spices.
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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