95 Pequot Avenue
New London, CT 06320
New London County
Phone: (860) 443-1095
Fax: unknownWebsite: Visit our websiteEmail: no email on fileHours: unknown
by Von Kollmorgen on A decent place to go dancing. The venue is fairly small. The music is occasionally good, and the rest of the time is okay. The drink prices are normal, but there's no cover. A definite plus. The thing that really makes this place is the crowd. Burner vibe. A lot of folks are dressed up. Everyone seems to be really into it, and having a good time. Fairly friendly. These are all good things to see in a dancing venue. I'd put this on the list of places to go if you just want to dance and hang out with a few friends. If you want really good music, go to a venue and see a pro-DJ. If you want to go out with a big group, then you might want to find somewhere a bit bigger.
by Garrett Ushioda on Part of my Atlanta Pizza Series, photos here: http://www.eatitatlant... I'm always pumped to try somewhere new, and I've checked out Ecco's menu a few times and liked what I saw. They say it's a European menu, but it definitely leans towards the Italian side, featuring lots of pasta and wood fired pizzas. The fried goat cheese appetizer (above) was great. It had a soft, thin fried exterior that gave way to warm and yummy goat cheese. It is served in warm honey and topped with lots of cracked pepper. The flavor combo is a definite winner, and it's easy to see why it is one of their signature dishes. For the other appetizer we got the piquillo peppers stuffed with a minced mushroom mixture, sherry, and manchego. It was served bubbling in a clay pot, and I actually enjoyed this most of the two appetizers. I'm not a huge mushroom fan but it just had a lot of great flavors going on and I liked the texture of the mushrooms. For entree #1 we got the conchigle with eggplant and san marzano tomatoes. The sauce was very rustic, with bright flavors, a fair amount of heat, and a very soft texture that was pleasant and not mushy. We both loved it, though it was a little too spicy for Katie. The portion above is less than half of what you get, I think one of these could definitely satisfy most people. Ecco was great about splitting our entrees, they actually promoted it, which I love. The Margherita was good, but to be honest I would try a different pizza next time. The tomatoes were very bland, which I think really kills a pizza like this. My guess is that they were canned san marzano tomatoes that had been stewed or slightly cooked, so there is no reason for the lack of flavor. If they did happen to be fresh, then the lack of flavor could be seasonal. The dough was cooked very nicely, and unlike many flatbread style pizzas I've had lately, there wasn't an overpowering amount of flour on the bottom. It had a nice char on the end and the upskirt. My one comment there is that I think the dough itself needed a little more salt. I tasted the cheese on its own and it was definitely above average with a nice fresh mozzarella flavor. If you got a bite with some of the olive oil they had drizzled on top, that definitely enhanced the experience. I do think this pizza has a lot of potential. The dough did a great job of supporting the toppings despite being a flat bread. It wasn't overcooked but had good charring. Any margherita dish is all about fantastic quality and if one topping fails, the dish can't be called great, so that's why I am not gushing about it. The portion was of good size, and at a fair price, so really I have no major complaints and I look forward to going back and trying another pizza. However, I don't know that Ecco will be just a pizza destination for me, as the other dishes I had were better and the prices for the other entrees are comparable or just slightly higher than the pizzas. I think ordering one pizza and one other entree to split is a good bet. With our dinner we drank a wine that was new to me, the 2007 Terredora di Paolo Falanghina Irpinia. We were looking for a white wine, and the offerings by the glass weren't enticing me. I wanted something dry, with good acidity so it would pair well with the pasta and red sauce. I've been going to Gruner's a lot when I have this need, but when the waiter suggested this particular wine, I thought it would be a good choice. Falanghina is a new grape to me, but I have read that many of the Italian white varietals are often dry and meant to pair with Italian foods, so I figured the gamble was worth it. While I don't have full tasting notes on this wine, it had a floral nose, medium golden color, and was dry, dry, dry. This wine wouldn't be much fun by itself, and the last few sips with our ice cream dessert were plain awful. But the stone and acid in this wine cut right through the heat of the pasta fantastically, again showing how versatile white wines can be. I think I liked this better than I would have liked any red they could have paired with the pasta.
by Meghan L. on I didn't even get to step foot into this bar. I thought we might have been in the wrong place as I saw girls entering with fancy cocktail dresses and guys with shiny ties... was there a prom going on in there? I was right: we were in the wrong place. We got stopped because one of us in our group had a hoodie on. Then they proceeded to let one of us in, but then not the rest? Forget it. Go to Lazslo's unless you like the 'tude here.
