I had heard good things about The Isles' pizza from several folks. So I called in an order and stopped by their Havelock location to pick it up. I used their plates and utensils to eat in the car, using my armrest as a table.
The pizza is very tasty and satisfying. It qualifies as a medium-crust pizza---not very thin as in New York-style, nor a thick Chicago style. The crust gives a good comforting pillowy softness while delivering on crunchiness on the bottom. The sauce gave a good balance of sweet and tart. The toppings included sausage and mushrooms, giving good meaty flavor. Great pizza, folks! I have put The Isles on my list of go-to spots in Lincoln.
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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