I found Gold Star Chili during a gas stop in Kentucky. I had heard a little bit about Cincinnati chili but had never tasted it. This was my opportunity.
This is what Gold Star calls a three-way (although it arguably has four components): chili, spaghetti, cheese, and oyster crackers. The components are kept separate to maximize freshness. This attention to detail is what makes Gold Star so good.
The chili is spiced with cumin, something I very much enjoy. Everything about this was great.
I stopped at another location a few days later for a five-way that included both beans and chopped onions. Both the locaitons were very friendly provided great service. I am now a big fan of Gold Star. 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) ...
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