12 Bones' south Asheville location is always my first stop on a trip to the city. Their outstanding food makes a perfect completion to a morning drive and a great start to enjoying the mountains. I arrived this time to find that they have hugely expanded. Their decor is quasi-industrial and very hip.
I was, unfortunately, too hungry to take a picture of my half rack plate. Rest assured that the food is still spectacular. These are some of the best ribs I've had: sweet pork that resists the teeth just enough to entice. My sweet potatoes gave those wonderful sweet and earthy notes that we expect from the orange tuber. My corn pudding was spectacular.
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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