Escape From Miami - Kinda, Sorta "Live From" - October 7-14, 2017

You are a lucky man to have a bourbon loving wife. (Hi, honey. Love ya! Vodka and soda is awesome, too.)

Lol if you need to add a solo, bourbon loving girl to the Institute of Cheer review staff let me know! Thank you again for the great review. I’m really excited to try NCL in a few months!

Having struck out on the whole pool and sun thing, we decided to try Pincho y Tapas for lunch. The restaurant has both inside and outdoor seating areas along the Waterfront. DW was wearing her swimsuit and a cover up, so we figured it would be best to choose outdoor seating. (We're not exactly up on the Freestyle thing at this point. We would have been fine inside.)

The two Jose Garces restaurants share a wine list, and it's a good one. I don't throw wine list compliments around lightly, so consider this bankable advice. (Full notes to follow.)

We ordered a red and white to start, and set about ordering.

Pinchos menu box

Please ignore the fact that my two glasses - on the right - have lower liquid levels. It's probably evaporation. Or, it could be that I was tasting to ensure proper wine pairings.

(That second one makes you seem more worldly and less like a lush. - Ed)

After ironing* the Pinchos menu so that we could scan it, we have updated the menu so that it matches what was really on the ship. This begs the question: If the restaurant manager provided copies that don't match what was on the ship, what the heck happens when they have to print new copies?

http://www.evernote.com/l/AFjXSmtb0StBy5uXrRUvGaphnieLmrJmi4A/

I get that not everyone is going to ask for menu copies. That never, ever happens on land at restaurants, so the odds that a passenger on a ship this size asking for menus is pretty much zero.

*-You read that right. The Department of Scanning Things had to iron the wrinkles out of the paper copy. This is the kind of commitment to quality that makes the National Institute of Cheer the highest rated scientific body in this entire thread.

Wines by the Glass - Pincho y Tapas and Bayamo:

WHITE:

ALBARIÑO - Bodegas Couto “Serra de Estrela” - Rias Baixas, Galicia, Spain - There's good cut to the firm acidity in this angular white. Offers pear, mineral and anise flavors that are restrained but will match well with rich dishes. - Probably mid-80s - Release Price $12 - $8.95

VERDEJO - Marques de Riscal, Rueda, Spain - Citrus, mint and fresh herb flavors mingle in this bright white. Shows focus and energy, with a tangy lemon-lime center. 2014 rated 86, Release Price $10 - $8.25

SAUVIGNON BLANC - Marques de Riscal, Rueda, Spain - The soft texture carries modest citrus, kumquat and grassy flavors, with sweet-tart acidity and a clean finish. - 2014 rated 82, Release Price $13 - $8.75

VERDEJO - Bodega Burdigala “Campo Alegre”, Rueda, Spain - This muscular white is firm, full-bodied and savory in character. Leesy and ginger notes frame pear and herbal flavors, supported by solid acidity that leaves a juicy finish. - 2015 rated 90 - Release price $20. - BEST WHITE. (Seriously, get this one.) - $9.75

VIURA - Bedegas Muga, Rioja, Spain - Floral and grassy aromas lead to fresh flavors of white peach, green apple and fresh herbs in this lively white. Citrusy acidity focuses the round structure. - 2016 rated 88 - Release Price $17. - A GOOD SECOND CHOICE IF YOU LEAN MORE TOWARDS FIRM ACIDITY. Get this in lieu of the Sauvignon Blanc. - $9.75

ROSE:

GARNACHA/VIURA/TEMPRANILLO - Bodegas Muga, Rioja, Spain - This lively rosé rides energetic citrusy acidity to deliver focus and freshness. Cherry and red plum flavors have depth, and leafy and smoky notes add interest. - 2016 rated 88 - Release Price $17 - A VERY NICE ROSE. - $8.75

RED:

GARNACHA - Artadi Artazuri, Navarra, Spain - Aromas of red plum and citrus qualify as raw and sharp. This is racy on the palate, with high acidity. Flavors of plum and cherry show mild spice and herbal shadings, while a tart red-fruit character is maintained across the finish. - Should be mid 80s - Release Price $12. - $9.75

TEMPRANILLO - Rioja Vega Crianza, Rioja, Spain - Focused and fresh, this red offers a juicy core of black cherry and plum, with smoky licorice and mineral accents. Light, firm tannins and crisp acidity provide structure before giving way to the floral, smoky finish. - Should be upper 80s/91 for 2012 - Release Price $20. - DWs FAVORITE RED, AS WELL AS ALEXANDNESSA's - $8.95

TEMPRANILLO - Faustino VII, Crianza, Rioja, Spain - Cherry and watermelon flavors are bright and juicy in this expressive rosé. Features a silky, almost lush texture, braced by firm acidity, with spice and orange peel notes. - 2015 rated 87 - Release Price $12. - $7.75

MENCIA - Bodegas Godelia, 2010, Bierzo, Spain - Focused yet expressive, this balanced red offers cherry, boysenberry and currant fruit, with accents of toast, licorice and mineral. The flavors build through the long and spicy finish. - WS 92 points - Release Price $21. - BEST RED - OUR TASTING PANEL RATED THIS SECOND BECAUSE THEY AREN'T FANS OF EARTHY MINERALITY. (Ask them about their thoughts on Pinotage) I'D GIVE THIS TOP HONORS, BUT THAT'S JUST ME. - $12.25

TINTO TORO - Bodega Burdigala, “Campo Alegre”, Toro, Spain - This rugged red has a craggy structure, with muscular tannins and edgy acidity. Tar, game and cola flavors shadow plum and blackberry fruit notes. Shows personality, but rather rustic. - 2013 rated 82 - Release Price $35 - People are going to choose it because it's the it sounds cool. - I ordered this just to confirm my suspicions. It wasn't great. $10.50

SHERRY/DESSERT:

MOSCATEL - The Moscatel from the 'Classic Line' of Hidalgo. In beautiful dark amber color, it exudes the scent of flowers and nutty flavors. On the palate it shows full and soft with an opulent sweetness. - $7.95

PALOMINO - Hildago “La Gitana” Manzanilla, Jerez - Light in body and sweetness, with straightforward caramel and molasses notes.- Mid 80s - $7.25

PALOMINO - Hildago “Napoleon” Amontillado, Jerez, Spain -Caramel, roasted almond and burnt molasses notes mark this compact, straightforward Amontillado. Modest length. - Least expensive on the list, but probably best. - $6.25

Because we were on our own and not subject to the Food Porn Restriction Clause in our operating agreement:

Waygu Beef Skewers

Cheese Mixto, Chorizo

Beef skewers again, because they were awesome

Bacon wrapped lamb tenderloin

Crazy good pork belly

Scallops. Excellent.

We really enjoyed Pinchos. In fact, we ate there again, for lunch, on the last sea day. Our server, Adriane, was outstanding.

In addition to the food, which rated, "Yum! Tasty!" on the Huskerchick scale of culinary excellence, the wine selection is really, really good. Even more rare for a cruise ship, the wine serving temperatures were spot on.

We spent about $53 on the meal. That includes the 18% service charge. Our wine was included in the beverage package. We left a cash tip. (You don't have to, and they don't ask - but service was great.)

Backing up to 5 O'Clock Somewhere Bar...

The bartenders on NCL really work hard and do their best to please. AlexandNessa drinks Blue Moon Belgian White from The Blue Moon Brewing Company (MillerCoors) which is not stocked at 5 O'Clock Somewhere. The bartenders ran to another bar so that they'd have some for her. That's a very nice element of service.

When you are studiously poring over the alcohol menu, you'll notice that some of the spirits do not carry a price. They simply say "Ask your server."

So I did.

The vast majority of the liquors labeled "Ask" carry a $3 - $5 supplement, putting them in the $17.95 to $19.95 range. You'll have to account for the additional 18% service charge on top of the supplement. The two notable exceptions are Johnnie Walker Blue and Don Julio 1942. Those two carry a $17 supplement, before service charge. Apparently, when the UBP first came out, anything not covered by the package carried a $3 up charge. According to my senior research associate, it wasn't unusual for people to reserve a bottle of Johnnie Blue at the bar and come back to visit their bottle throughout the voyage. These particular guests were said to be "very generous" to the staff.

A fifth of Johnnie Walker Blue will set you back $190 at the Total Wine in Fort Lauderdale. If you figure 17 X 1.5 ounce servings in a 750 ml bottle, you're looking at $50.80 for the bottle.

Sadly, those days are gone. Now, you will pay a $289 supplement. (Plus 18% service, of course.) Maker's Mark, my normal thirst quencher, can be had for a $3 supplement. That means that, for mere $59.94 ($50.80 + 18%) I could get a bottle of Maker's - $22.99 at Total Wine.

There are quite a few liquors that do not show up on any of the printed lists. They are however, stocked. If you see something on the bar back and want a splurge, you can safely figure on $3-$5 in add on cost, plus 18%.

Who knew we’d get a math lesson on this review? I should have paid attention in school.

Who knew we’d get a math lesson on this review? I should have paid attention in school.

You should charge tuition and/or admission for the pearls of knowledge you share in each and every post of this review, in order to cover the cost of your research.

The Department of Quality Control has informed me that I failed to provide a list of what we ordered at Pincho y Tapas on our first visit. I regret this oversight.

We ordered the Chef's Selection of Cheeses: Question de Cabra, Manchego, Idiazabal, and Mahon. It's served on a board, with sliced bread, sliced green apple, and a spiced dulche de leche dip. The caramel dip is fantastic with the goat cheese.

We also ordered the bacon wrapped dates, pork belly, chorizo, scallops, bacon wrapped lamb loin, and waygu beef skewers - mid rare.

By a show of hands, who wants a "cheese explainer?"

No one? Okay, here you go.

Queso de Cabra is a soft goats' milk cheese. If you like Chevre or similar cheeses, you'll like this. (The literal translation is "cheese of the goat."

Manchego is sheep's milk cheese. Think Jarlsberg or a nuttier Swiss with finer lacing.

Idiazabal is made from raw sheep's milk. The eagle-eyed among you might notice that this cheese is missing from the chef's selection or mixto plate. A common cheese that would be a good substitute would be Gouda. Like Gouda, Idiazabal comes in both smoked and unsmoked varieties. (Or in the case of today, not at all.)

Mahon is made from cows' milk. It's a semi firm cheese that I'd describe, taste wise, as a cross between Parmesan and Cheddar.

Each cheese costs $3. Or, you can order the chef's selection for $11, saving $1 over the per cheese pricing. You would think that the mixto would give you all four cheeses. You would be wrong. You get three cheeses. Perhaps the chef has selected to pocket the extra two bucks. (You'll have to wait until the Friday Pincho's review to see if today's three cheese sampler was an oversight.)

Next up in the review cycle is Moderno. This is one of my in-laws favorite restaurants on the ship*.

I have the recuse myself from this review because I am not a fan of the churrascaria concept. We have Chima in Fort Lauderdale. They have a gorgeous garden courtyard with live music on the weekends. Their bar is bright, lively and bursting with energy. Their salad bar is amazing. The dining room is well-executed and the meat tiles (orange & black vs red/green) have a high end poker room feel.)

Chima has a 4 1/2 star rating on TripAdvisor and a 4.7 out if 5 on OpenTable (where you have to actually eat there in order to post a review.)

I hated it.

I would be in that itty-bitty partial star of the reviewers, so I'll tap out. Moderno could be the best thing ever, but it's just not my thing. It's probably my fault, but I have to call it like I see it.

*-AlexandNessa: In all seriousness, a man - who could have been Batman, although I'm not sure because I've not seen them together - told us it was a favorite.

On Sunday evening, we went to the complimentary show, "After Midnight" in the Escape Theater. The cast was extremely talented, with excellent dance and vocals. It's entirely possible that this type of show won't be your thing. Scroll way up the thread to my earlier post about "After Midnight." Watch the sample video.

While we happened to find the show to be excellent, somewhere in the neighborhood of 35% of the audience walked out. This would include my father-in-law, who - in all fairness - could fall asleep in the middle of an earthquake. He fell asleep early into the first number. DBIL escorted him out and back to the room.

Next up - Roatan. We docked in Coxen Hole, NCL's natural, rustic port stop. If you arrive on another line, you might be at Mahogany Bay, which is a little more like Grand Turk. Coxen Hole is more of a natural port. (Also has an outstanding name.)

On Sunday evening, we went to the complimentary show, "After Midnight" in the Escape Theater. The cast was extremely talented, with excellent dance and vocals. It's entirely possible that this type of show won't be your thing. Scroll way up the thread to my earlier post about "After Midnight." Watch the sample video.

 

While we happened to find the show to be excellent, somewhere in the neighborhood of 35% of the audience walked out. This would include my father-in-law, who - in all fairness - could fall asleep in the middle of an earthquake. He fell asleep early into the first number. DBIL escorted him out and back to the room.

I personally found the show a bit too long for my liking. There is just so much tap dancing that one can take.

Sent from my iPhone using Tapatalk Pro

Some photos - to save you from my verbiage:

 

In case you were wondering, sitting on your balcony for cruise ship cocktails is pretty cool.

It Does sound cool. And you're an early riser so you get the sunrises too.

PS Yankees just won game 5 ALCS.

By a show of hands, who wants a "cheese explainer?"

 

No one? Okay, here you go.

 

Queso de Cabra is a soft goats' milk cheese. If you like Chevre or similar cheeses, you'll like this. (The literal translation is "cheese of the goat."

 

Manchego is sheep's milk cheese. Think Jarlsberg or a nuttier Swiss with finer lacing.

 

Idiazabal is made from raw sheep's milk. The eagle-eyed among you might notice that this cheese is missing from the chef's selection or mixto plate. A common cheese that would be a good substitute would be Gouda. Like Gouda, Idiazabal comes in both smoked and unsmoked varieties. (Or in the case of today, not at all.)

 

Mahon is made from cows' milk. It's a semi firm cheese that I'd describe, taste wise, as a cross between Parmesan and Cheddar.

 

Each cheese costs $3. Or, you can order the chef's selection for $11, saving $1 over the per cheese pricing. You would think that the mixto would give you all four cheeses. You would be wrong. You get three cheeses. Perhaps the chef has selected to pocket the extra two bucks. (You'll have to wait until the Friday Pincho's review to see if today's three cheese sampler was an oversight.)

 

 

There are a large group of Norwegian Cheese lovers out there that need to see this review! Maybe do a quick search for Cheddar on Norwegian and you will enjoy topics of food lover proportions and worldly educational! Thank you for offering this review as we have been looking for similar cheesy reviews to add. You sir, are greatly appreciated!

By a show of hands, who wants a "cheese explainer?"

 

No one? Okay, here you go.

 

Queso de Cabra is a soft goats' milk cheese. If you like Chevre or similar cheeses, you'll like this. (The literal translation is "cheese of the goat."

 

Manchego is sheep's milk cheese. Think Jarlsberg or a nuttier Swiss with finer lacing.

 

Idiazabal is made from raw sheep's milk. The eagle-eyed among you might notice that this cheese is missing from the chef's selection or mixto plate. A common cheese that would be a good substitute would be Gouda. Like Gouda, Idiazabal comes in both smoked and unsmoked varieties. (Or in the case of today, not at all.)

 

Mahon is made from cows' milk. It's a semi firm cheese that I'd describe, taste wise, as a cross between Parmesan and Cheddar.

 

Each cheese costs $3. Or, you can order the chef's selection for $11, saving $1 over the per cheese pricing. You would think that the mixto would give you all four cheeses. You would be wrong. You get three cheeses. Perhaps the chef has selected to pocket the extra two bucks. (You'll have to wait until the Friday Pincho's review to see if today's three cheese sampler was an oversight.)

 

 

My only comment can be"....mmmm, cheese....drool....":D

It Does sound cool. And you're an early riser so you get the sunrises too.

PS Yankees just won game 5 ALCS.

I'd wish you good luck, but we used to live in Maine, the upper part of the RedSox nation. Hope you understand. ;)

I personally found the show a bit too long for my liking. There is just so much tap dancing that one can take.

 

 

Sent from my iPhone using Tapatalk Pro

I was wondering what would put someone over the edge and decide to walk out. Your description of the tap dancing puts it in perspective. I get lots of migraines and I can just imagine the tap-a-tap-tap would be just enough to push me over the edge. Lol

I was wondering what would put someone over the edge and decide to walk out. Your description of the tap dancing puts it in perspective. I get lots of migraines and I can just imagine the tap-a-tap-tap would be just enough to push me over the edge. Lol

Hey JoAnn how are you doing??

Sent from my iPhone using Tapatalk Pro

There are a large group of Norwegian Cheese lovers out there that need to see this review! Maybe do a quick search for Cheddar on Norwegian and you will enjoy topics of food lover proportions and worldly educational! Thank you for offering this review as we have been looking for similar cheesy reviews to add. You sir, are greatly appreciated!