My dinner from Matthews was a wonderful Southern meal: fried chicken, fried green tomatoes. This meal was provided to me free of charge. I had visited Matthews the Sunday before and got out of my car to see if they were open. They were not. Mr. Matthews happened to be in the front window and motioned that they were closed. As I walked back to my car, I heard him whistle at me. I went into his office where he said, "I'm very sorry, I would like to give you a meal." He pulled a bent card out of his wallet and filled it out for me. He then waved his hand and said "We've been here sixty years!" I explained that I was very aware and had spoken with his son before. Mr. Matthews was both proud of his efforts and concerned that he had somehow let me down. That kind of service, folks, is why Matthews has been in Tucker for sixty years. I wish them many, many more.
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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