In need of dinner on Sunday night, I wanted to try some place new to me. Centro fit the bill and delivered a very enjoyable experience. The place was bustling with a combination of locals and non-locals. Service was outstanding.
The meal started with this bread, very tasty and with great tooth.
The meal became serious with this fried calamari. The octopus was very tender and the crust wonderfully crunchy. The tomato sauce was my favorite.
My main dish was this hearty cavatelli. The sausage in the sauce gave it a meaty richness; just a touch of heat enlivened it. The pasta was perfect in texture.
I couldn't resist this cheesecake for dessert.
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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