I visited Oxford to look at one of their special collections housed in the Weston Research Library. The process involves requesting some documents, then waiting for them to be pulled from the stacks. During one of my waits, I enjoyed a Greek salad at the restaurant in the lobby. I still had some more waiting to do, so I went into the library itself and enjoyed a cup of tea in the library tearoom. Overall, a very civilized process. The staff was great and the experience very enjoyable. 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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