I took a drive around central Nebraska. I arrived in Grand Island at dinner time and drove around thinking about dinner options. When I passed Wave Pizza, my decision became clear. Who can pass up a giant shark? (Marketing tip to the Wave folks---why not put a pizza in his mouth?) I called in my order, waited, then went inside to pick up my pizza. I took it back to my car to enjoy.
My mushroom and green pepper pizza hit the spot. The toppings were pretty finely chopped but I could clearly taste them. All the ingredients came together nicely to create a satisfying pizza experience. Thanks, folks!
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) ...
Comments
Post a Comment