Author

Aron Galinovsky

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African

L’Incontro by Rocco – Upper East Side, NYC

 

 

 

 

 

 

 

L’Incontro by Rocco is a fine Italian restaurant on the Upper East Side serving traditional Italian dishes with a touch of elegance. The hospitality was warm and genuine, with great attention to detail and care for guests. Service was efficient and well-paced. The atmosphere is beautiful and refined, though a bit on the loud side.

The waiter explained the daily specials in detail, and the drink selection was excellent. The menu offers a wide variety of dishes, many featuring homemade pasta, all prepared with skill and fresh ingredients.

Dishes we enjoyed:

  • Polpette di Cinghiale – Wild boar meatballs in a rich mushroom sauce with a hint of truffle oil.
  • Polpo alla Brace – Perfectly grilled octopus with balsamic, olive oil, and a touch of oregano.
  • Mussels in White Wine Sauce – Fresh, tender mussels in a fragrant white wine broth.
  • Spaghettone Nduja – Homemade spaghetti with spicy nduja, burrata foam, and shrimp — bold and flavorful.
  • Gnocchi di Ricotta – Soft ricotta gnocchi with Parmigiano and a subtle touch of truffle.
  • Paccheri con Coda – Boneless oxtail with vegetable purée, a whisper of cocoa powder, and ricotta salata.
  • Pollo alla Parmigiana – Lightly breaded, pounded chicken breast with classic parmigiana sauce.

Desserts:

  • Pistachio Crème Brûlée – Smooth, creamy, and perfectly caramelized.
  • Tiramisu – Classic, airy, and well-balanced in sweetness.

Overall: A sophisticated yet inviting spot for authentic Italian dining with exceptional service, refined dishes, and an excellent wine list. Perfect for a special night out—just be prepared for a lively noise level.

Rating 8.3/10

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Dinner

Pasta Salad

Ingredients

  • 1 lb Pasta
  • 1/4 lb genoa salami diced
  • 12 oz marinated mozzarella balls sliced in half
  • 1 pint grape tomatoes sliced into thirds
  • 3 marinated roman artichoke hearts chopped
  • Basil Chopped (handful or more)

Dressing:

  • 1/2 cup olive oil
  • 1 tsp sugar
  • 4 tbsp mayo
  • 4 tbsp red wine vinegar
  • 4 tbsp grated pecorino romano
  • 1 garlic clove minced
  • Salt & pepper to taste

Instructions

  • In a a large bowl add Genoa salami, tomatoes, artichoke hearts, and mozzarella.
  • Boil pasta until and once its done rinse the pasta with cold water.
  • Put the pasta into the bowl and top with fresh basil.
  • Make the dressing by combining olive oil, mayo, red wine vinegar, minced garlic, grated pecorino romano, sugar, salt & pepper (Mix Well).
  • Pour the dressing over the pasta salad and toss everything together. Enjoy!
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American

Luna Wood Fired Pizza – Naugatuck, CT

Visited Luna Wood Fired Pizza, a small and cozy spot in Naugatuck with limited seating for dine-in guests. The atmosphere is casual, and while space is tight, it has a warm, neighborhood pizzeria vibe.

The menu is impressively large and diverse—offering everything from pizzas, grinders, wings, burgers, wraps, salads, and stuffed breads to full dinner plates, appetizers, desserts, and even catering options. There’s a single fridge stocked with non-alcoholic beverages, but no alcohol is served, which might be a drawback for some.

We tried three different pizzas:

  • Sausage, Onion & Garlic
  • Hot Oil Cheese Pizza
  • Margherita (crushed Italian tomatoes, fresh garlic, basil, and mozzarella)

All three were cooked well with great flavor and a nice balance of toppings. The wood-fired taste came through nicely. One small critique: the crust is on the thinner side and some in our group found it a bit too hard—but I personally thought it was terrific.

Overall, the food was delicious, service was friendly, and I’d definitely return. A great local gem for casual dining or takeout.

Rating 8.2/10

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African

The Grazing Room – Colby Hill Inn, New Hampshire

 

 

 

 

 

 

 

The Grazing Room, located inside the historic Colby Hill Inn on a scenic five-acre property, offers a charming setting for dinner in rural New Hampshire. The venue itself is lovely and welcoming, with a warm staff that sets the tone for a relaxed evening.

We started with drinks, which were well made, followed by the Inn Goat buttermilk herbed biscuits served with maple sea salt butter—a memorable and delicious beginning. The local cheese and charcuterie plate was another highlight, featuring a thoughtful selection of regional cheeses, cured meats, house-made pickles, grilled bread, artisanal crackers, fig paste, and mustard.

For entrées, the pan-roasted sockeye salmon with zucchini mint salad and honey vinaigrette was unfortunately a bit overcooked and dry. The Wagyu New York strip, paired with truffle compound butter and summer garden greens, was cooked perfectly but tasted fairly average overall. The standout dish of the evening was the house-made tagliatelle, served with truffle butter, basil pesto, garden vegetables, local wild mushrooms, oil-cured tomatoes, and Vermont Shepherd cheese—a rich, flavorful, and beautifully balanced plate that everyone enjoyed most.

Dessert was a delightful finish: profiterole sundaes with sea salt caramel and strawberry ice cream, chocolate sauce, and fresh berries. Sweet, light, and well-executed.

Overall, The Grazing Room provides a lovely dining experience with creative offerings, a welcoming atmosphere, and some standout dishes—worth the visit, even in its tucked-away location. We’d most likely return.

Rating 7.1/10

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Appetizers

Corn Dip

Ingredients

  • 2 cans of corn (15.25oz each)
  • 1 lime
  • 4 Tbsp Cilantro
  • Salt to taste
  • 3 Tbsp of taco seasoning
  • 1/3 cup of shredded cheddar
  • ½ cup of sour cream
  • ½ cup of mayo
  • ¼ cup of pickled chopped jalapenos

Directions

  • Drain the two cans of corn and put into a bowl
  • Add chopped cilantro
  • Add chopped pickled jalapenos
  • Juice of 1 lime
  • Add salt to taste
  • Add taco seasoning
  • Add the sour cream, mayo and cheddar cheese
  • Mix everything well and enjoy
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Appetizers

Shrimp Cocktail

Ingredients

  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Red pepper flakes

Directions

  • Lay the shrimp out on a baking sheet
  • Baste the shrimp with extra virgin olive oil on both sides
  • Sprinkle the shrimp with salt, pepper and red pepper flakes and mix well
  • Preheat the oven to 400 F
  • Lay the shrimp on a baking sheet in a single layer
  • Bake for 8-10 minutes
  • Take out and Enjoy

Cocktail Sauce

  • ½ cup Chili Sauce
  • ½ cup ketchup
  • 3 Tbs horseradish
  • Splash of Worcestershire sauce
  • Splash of tabasco
  • Couple Tsp of fresh lemon juice
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Appetizers

Smoked Chicken Wings

Ingredients

  • Chicken Wings
  • Avocado Oil
  • Preffered Rub
  • Preferred BBQ Sauce

Directions

  • Remove wings from package, wash and pat dry
  • Place the wings into a tray or on a platter
  • Rub avocado oil all over the wings
  • Place the wings on a wire rack and sprinkle your favorite rub on both sides of the wings
  • Preheat the smoker to 250F
  • Put the wings into the smoker for 2 hours
  • After 2 hours remove the wings from the smoker
  • Preheat the grill
  • Baste your favorite BBQ sauce on both sides of the wings, turn the flame to med low and grill both sides 3-5 minutes on each side or until the sauce has caramelized
  • Take the wings off and enjoy
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Breakfast

Breakfast Casserole

Ingredients

  • 12 Eggs
  • 1 lb. of ground sausage
  • 1 lb shredded potatoes, Simply Potatoes
  • 1 lb Thick Cut Bacon
  • 12 oz Shredded Cheddar Cheese
  • 1 cup of Heavy Cream
  • 1 tsp of dry mustard
  • 1 tsp black pepper
  • 1 tsp salt
  • Pinch of crushed pepper

Directions

  • Pre heat the oven to 400F
  • Put the bacon into the oven for 15 minutes
  • Once cooked, cut and crumble the sausage
  • Brown the sausage and set aside
  • Whisk the eggs with the heavy cream, salt, pepper, crushed red pepper, ground mustard, ground sausage, shredded potatoes and 10oz of shredded cheese
  • Butter a 9×13 casserole dish and put all of the ingredients into the dish
  • Preheat the oven to 350F
  • Cover the casserole dish and put into the oven for 50 minutes
  • Uncover the casserole dish sprinkle with more shredded cheese, raise the oven temperature to 400F and cook for 20 more minutes
  • Take the dish out of the oven, let it cool for 5 minutes and enjoy
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Dinner

Teriyaki Chicken

Ingredients

  • 1 whole chicken
  • 7 garlic cloves
  • 3 tbsp olive oil
  • ½ cup soy sauce
  • ¼ cup light brown sugar
  • 1/3 cup mirin
  • I lemon
  • ¼ tsp onion powder
  • ¼ tsp ground ginger
  • ½ tsp black pepper

Directions

  • Smash or cut up the 7 cloves of garlic
  • Open a 1-gallon Ziplock bag and put the garlic and all of the ingredients into the bag
  • Close the bag and mix everything together with your hands while flipping the bag
  • Spatchcock a whole chicken and put it into the Ziplock bag
  • Take all of the air out of the bag and close the Ziplock bag
  • Lay the bag flat on a baking rack and put it inside the refrigerator
  • Marinate the chicken for 4 hours flipping the bag halfway through so the chicken is evenly marinated
  • After 4 hours, remove the chicken from the bag and strain the marinade
  • Place the chicken on a baking pan and pour the marinade on top of the chicken
  • Preheat the oven to 375 degrees
  • Once the oven reaches 375 degrees place the chicken in the oven and let it cook until the temperature inside the chicken reaches 160F degrees (approx. 50 minutes)
  • Baste the chicken every 20 minutes with the sauce on the bottom of the pan
  • Enjoy
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American

Fresh Salt Restaurant in Old Saybrook CT

We visited Fresh Salt with four other couples for dinner on a Saturday night. This was our second trip, while some of our friends had been there five or six times before.

Setting:
The setting is absolutely gorgeous, right on the water. The view alone is worth the visit. Because it was a Saturday night, the restaurant was very busy and rather noisy, especially near the bar area where we were seated. Combined with the rectangular table layout, it made socializing a bit difficult.

Service:
Our waitress was very warm, welcoming, and accommodating. Drinks were promptly served and were very tasty.

Food:
Overall, the food was slightly better than average—some dishes were hits, others less memorable. Here’s what we ordered:

  • PEI Mussels with tomatoes, white beans, garlic, and ciabatta crostini – Excellent.
  • Tuna Poke Bowl Brazilian Style – Mango, avocado, tomatoes, corn, black beans, toasted coconut, jasmine rice, cilantro, pickled onions, soy lime dressing. Pretty good overall.
  • Wild Tuna Triangles – Tuna tartare over sushi rice with ponzu sauce, pickled ginger, and sriracha aioli. Very good.
  • Salmon Burger with Truffle Fries – The fries were excellent; the burger was average at best.
  • Cioppino (Red Sauce) – Shrimp, scallops, calamari, mussels, swordfish in a tomato lobster saffron essence, served over spinach or capellini. Those who had it in red sauce enjoyed it more than the white sauce version.
  • Cioppino (White Sauce) – Less popular compared to the red sauce preparation.
  • Fettuccine & Lobster – Tomatoes, broccoli, basil, perline de mozzarella in lemon cream sauce. Lots of flavor.
  • Sriracha Fried Calamari – Sweet chili glaze, sweet peppers, scallions, sesame seeds, wasabi. Ordered as a main course, this was a unique option.

No one tried dessert, so we can’t comment there.

Overall:
While not every dish was outstanding, the beautiful waterfront setting makes Fresh Salt a place most of us would return to. The service was warm, and the overall experience was enjoyable despite the noise and a few uneven dishes.

Rating 7.4/10

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