We had such an amazing response to last week’s Cruise Critic Live chat on Norwegian NEXT dining that there were some questions we didn’t even get to. Frank Weber, vice president of product development with Norwegian Cruise Line, joined us for the chat last week and follows up with some responses to your lingering dining questions.
Plus, can’t get enough Norwegian? You’re in luck! News Editor Dori Saltzman is onboard Norwegian Jewel for an Alaska sailing and will be taking your questions all week. (There’s already a conversation going!) In addition, Dori will be joined by Hotel Director Ignacio Garcia this Friday, September 5 at 4 p.m. ET for an hour-long chat.
Is the chicken done in the same fryer as the fish? I have fish allergies. – Kathy Bender
A: For any food allergies, please advise the Maitre’d onboard and they will be sure to work with the chef to accommodate your needs.
Is there a chance I’d be able to eat the fish onboard? I love fish and seafood in general, but I’m severely allergic to whatever is injected into farm-raised fish. I found this out the hard way several months ago. Wild-caught only for me. – adivineeternity
A: We have a variety of fish available, from wild-caught to farm-raised. Please check with your Maitre’d onboard for specific menu items to confirm they meet your needs.
Have the lobster tails been removed from the new complimentary menus? – Jessica
A: We’re moving away from the traditional Lobster Night in the Main Dining rooms, just as we no longer offer the midnight buffet or baked Alaska parade. As a part of elevating the experience onboard and based on our guests’ feedback, we are reinventing how our guests enjoy signatures dishes such as lobster. We’re modernizing the menus and how we present this signature dish to reflect today’s restaurant standards and culinary trends. So guests will see more creative seafood specialties that still include lobster.
Cruising Norwegian before the economic crash and after, there was a noticeable difference in quality (orange juice), steaks (tough in MDR), coffee (no bean-grinding machines) and desserts (what happened to souffles several times during the cruise??) Just off the Breakaway in May and I did see that you added some new souffles – thank you! What plans do you have to improve the quality (over quantity) to make Norwegian a foodie go-to cruise line? – dalgirl
A: We continue to evolve our menu program and invest in our dining program. The new complimentary dining menus that were launched this year are just the first step in our effort of continued improvement. We closely monitor current restaurant trends to meet and exceed today’s guest expectations. Partnerships like Ocean Blue with Geoffrey Zakarian have demonstrated our commitment to quality, rather than quantity, as has the focus on smaller complimentary restaurants for a more intimate experience, rather than the massive dining rooms that you may see on other cruise lines, some with up to 2,900 seats! New innovations in food concepts will be launched on Norwegian Escape, to set the standard for the future of Norwegian’s Dining Experience. So, stay tuned for future exciting announcements soon!
I have been on over 29 Norwegian cruises and one thing I always enjoyed was the crepe suzette in LeBistro. I have noticed that is no longer offered. Is there a reason why, and can I expect to see that making a return? – Rick
A: Yes, I love it too! And I wish we could bring it back. Table side crepe suzette is not only delicious but it also showcases the skill of our dedicated restaurant servers. Unfortunately, due to regulations prohibiting open flames onboard, we had to discontinue this practice some time ago.
Will the Cadillac Diner on the Pride of America stay, or are there plans to change it? — molokai-chuck
A: At this point there are no plans to change the Cadillac Diner. Would you like it to change or do you enjoy the current experience?
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