Doe's is located near the waterfront in downtown Paducah. The setting is ideal for outdoor dining on a wonderful summer evening. My server was wonderfully gracious and helpful.
I started with this salad. The freshness of the ingredients came through in the flavor. I went with an Italian dressing, flavorful but not heavy.
The steaks at Doe's are huge. This one was cooked to medium rare plus, a shade below medium. The flavor was excellent. Digging into a giant cut of beef was a lot of fun, too.
And why stop with steak? This carrot cake was excellent: moist crumb, a cream cheese frosting that balanced sweetness and tartness, a great rib-sticking 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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