The Food Junction is now at home in the industrial park at the corner of I-285 and I-85. The center used to house just Prep, the food cooking studio. It now houses several restaurants, several industrial food operations, and a coffee shop. Getting there from the highway takes a little care but isn't too bad. Once you are there, the location is quiet and restful. I enjoy supporting local businesses.
This is Cara, the proprietor of Meatballerz, one of these new restaurants. When I visited inside, several former residents of the Garden State sat at the counter and extolled the virtues and authenticity of the food. The food looked and smelled great. Expect a complete review soon.
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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