Author

Aron Galinovsky

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Restaurants

Bingo Cafe and Restaurant in Aruba

 

Bingo is a welcoming local spot in Aruba that offers both indoor and outdoor seating. Inside, it feels warm and cozy, complete with the charm of a fireplace TV on the wall, while the outdoor area is airy and surrounded by greenery, though it does overlook the parking lot.

The service is excellent—staff are attentive and genuinely aim to please. The menu is impressively diverse, complemented by a solid cocktail list and a good wine selection. Portions are generous, with the nice option of ordering half portions on many dishes. Dinner begins with freshly baked rolls served with butter, which were very good.

For appetizers, the Shrimp à l’Escargot stood out as one of the most flavorful starters I’ve ever had—pan-fried shrimp baked in herb and garlic butter, finished au gratin with gouda cheese. The Chorizo Mozzarella Melt was another hit, featuring Spanish sausage baked with mozzarella, tomato sauce, and a basil dressing—rich and full of flavor.

For mains, the Grouper was excellent—perfectly pan-fried and paired with lobster sauce and mashed potatoes. The Bingo! Brochette offered a choice of marinated chicken, beef, or pork skewers; I opted for the beef. It came with peanut sauce (not my favorite), a fresh mixed salad, and curly fries.

Overall, the meal was very satisfying—flavorful, well-prepared dishes in a relaxed, friendly setting. We will definitely return to Bingo on future visits to Aruba.

Rating 8.3/10

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Dinner

Flank Steak

Ingredients

  • 3lb Flank Steak
  • ½ cup of olive oil
  • ½ cup Soy Sauce
  • 1/3  cup Balsamic vinegar
  • Juice of 1 lemon
  • 2 TBS brown sugar
  • 2 TBS Worcestershire Sauce
  • 2 Tbs Dijon Mustard
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp coriander

Directions

  • Mix all of the ingredients together and marinade the flank steak for at least 12 hours in the refrigerator
  • Turn the grill on medium high heat
  • Grill the meat for 6 minutes on each side, or until the temperature is 130 -135 F degrees
  • Let the meat rest for 10 minutes and slice against the grain and enjoy!
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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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