A foray off campus gave me the chance to eat a very enjoyable lunch at Neveria. It is located on the opposite side of the tracks from campus. The space is simple but inviting. The staff was very friendly. The menu has a lot of ice cream treats that looked both fun and huge. But I concentrated on lunch.
I am a sucker for a handmade tamale and I very much enjoyed mine. I also enjoyed my bowl of beef soup. The beef was tender enough that it took no effort to take it off the bone. Leaving the bone in the bowl is, in my view, a nice touch.
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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