Billy Goat Tavern is another example of the lineup of Chicago favorites available at O'Hare. I needed a meal during my transfer and Billy Goat seemed like the ideal choice.
My Italian beef reminded me of everything I loved about this dish during my visits to Chicago. It was sloppy and beefy with the texture coming primarily from the beef. This version had some pickled vegetables that added a nice flavor spike as well as texture. I walked to my flight very happy and satisfied.
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