On another subject other than Junk, will you be writing a review on the Island P cruise? We will be on the Diamond for the same trip on Dec 3rd, and would like your opinion on the 15 days. This will be our first cruise away from NCL in many years, and certainly wished NCL offered the same cruise from LA and back.
One thing that I found disconcerting on NCL was the menu descriptions in the dining rooms.
Pork back ribs were actually side ribs, and only three bones....not a rack.
Rack of lamb was actually three bones already carved off.
And "Bahama Lobster Tail" was acually a 3.5oz split rock tail instead of a 7oz whole or butterflied tail.
Descriptive menus are great, but accuracy is another thing. I guess it just added a little disapointment upon presentation. I didn't complain but I know a few chef's that would make a quick call to the maitre'd.
Hi Dan, Haven't seen you for a while. Truth in advertising doesn't seem to apply there! The dead give away would be the "Bahama Lobster tail." I wonder if they called it that because it was as far removed from Maine as possible? You may as well have had crawfish! Knowing that I think I would have ordered a couple of entrees. Sad part is it was probably over-cooked but that is not unusual either.
I agree 100% on the quality issue with NCL's food (actually the entire dinning experience). If the menu's mis-statement of the item was the only problem it would not have been a big deal. But I have had better food at Chili's than on NCL (not that I dislike Chili's but I expected better food on a cruise ship)
Chef Ken- What's wrong with Crawfish? a good crawfish boil would have been welcome. On the Dream, they set up a couple of weber BBQ grills on the pool deck and made grilled chicken/burgers every day. It was served buffet style. Just want I wanted, go on a cruise and stand in grill smoke for 10 mins trying to get a burnt piece of chicken.... A good cajun crawdad boil would have been better. Boil up a big kettle and just dump them right there on the deck...
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NCL Dream October 2006, RCCL Mariner OTS June 2007
Chef Ken- What's wrong with Crawfish? a good crawfish boil would have been welcome. On the Dream, they set up a couple of weber BBQ grills on the pool deck and made grilled chicken/burgers every day. It was served buffet style. Just want I wanted, go on a cruise and stand in grill smoke for 10 mins trying to get a burnt piece of chicken.... A good cajun crawdad boil would have been better. Boil up a big kettle and just dump them right there on the deck...
Actually Jim, nothing! I would prefer the crawfish to the small tails and there isn't anything quite like a crawfish boil!! MMMM- mm. I'll start out with a 2 lb. platter and good ale, in the words of the late Justin Wilson, "Wooo-eee, I gah-rahn-tee!
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