Events led me to be in the neighborhood of Gu's Kitchen in Chamblee around lunch time. How could I resist?
I ordered lunch with a half serving of dumplings and popcorn chicken. Dumplings are, of course Gu's Kitchen signature and were luscious. Their warmth and softness was wonderful; it also contrasted perfectly with the popcorn chicken. I ordered a hot sauce to complement the sauce that came with the chicken and enjoyed both. I sat in my car and enjoyed the day. Thank you, Gu's Kitchen staff!
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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