On our first night, April 5, 2015 we were tired and decided to eat on site at Azzurro. We offered to eat at the bar because they looked busy and we had no reservation, but they found us a table (comically, the same table we ate at last June). I had a great Sangria (well, not just 1) and veal cooked in white wine topped with shrimps (you may notice in Aruba, shrimp is not plural unless you say shrimps; we found that funny every time) topped with mozzarella. It was very, very good and the wait staff great as well. I'm not a foodie so I can't express my food in eloquent food terms. I either like something or I don't. I was raised in a meat and potato household; never had fish unless it was a school lunch. It doesn't matter to me if the meat comes with a demi-glaze, gravy or a sauce, and it doesn't matter to me if I get drawn butter or just simply melted butter. And when I cook at home, it makes no difference to me (but maybe it should) if I use all-purpose flour, cake flour, self rising or bread flour. However, I do know my deserts.
And just a "funny" about the Spaghetti al Formaggio Parmigiano offered here and at Gianni's. For those of you who don't know, it is described on the menu as: "An authentic Italian dish flamed with whisky at your table with fresh tomato sauce and basil ". It's a giant wheel of cheese that they wheel to your table, light on fire and swirl the spaghetti in before plating it. They have a minimum order of 2 persons. We love cheese and thought maybe DH would want to try it. Many people order it whenever we've eaten there, so it must be good. You'd have thought I asked him to eat the sand from the beach below. "Are you joking? They wheel that hunk of cheese around all night collecting all kinds of dust, bugs and germs. And I'm sure the lizards help themselves overnight." They light - it - on - fire and I'm sure they cover it when not using it, I laughingly responded. Needless to say, I have not tried the Spaghetti al Formaggio Parmigiano.
More dinner highlights to follow as time allows; I'll give each restaurant its own thread if that's ok.