I don't get to the Hub Cafe for breakfast as often as I would like. The food is great and the service is Midwestern welcoming.
A chance to enjoy another beautiful midwestern sunrise is another reason to visit the Hub and its broad windows.
I ordered this skillet for breakfast which I greatly enjoyed. It was hearty without being overwhelming and gave me a good variety of textures and flavors. The crispy potatoes went perfectly with the pork sausage underneath. Their bread is always excellent, pairing a crispy, carmelized crust with a tender, airy crumb.
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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