MDR steaks

[Real NHDOC]

17 hours ago, Silverspringcruiser said:

That's what I'm thinking. Pinnacle steaks are wet-aged USDA Prime. I'm not really into steak, but the one time I went to Ruth's Chris I understood the appeal. I've been to the steakhouse restaurants on Carnival and Royal Caribbean and, while they were very good they didn't compare.

 

Again, you have to take it on faith that HAL actually serves what they claim the beef is in the Pinnacle.  I can tell you that they have almost never had Maine lobster tails since Covid despite the menu stating they are.  They are almost always Caribbean (warm water) tails which aren't the same (and not nearly as good!).

 

I have also been served the exact same farm raised Salmon they serve in the MDR every night in Pinnacle despite it being called "King Salmon".  Sometimes it is real king salmon but sometimes not.  So, if lobster is lobster and salmon is salmon to them then beef is beef. 

Edited December 1, 2023 by Real NHDOC

[pmjnh]

13 minutes ago, Real NHDOC said:

hey have almost never had Maine lobster tails since Covid despite the menu stating they are.  They are almost always Caribbean (warm water) tails which aren't the same (and not nearly as good!).

I agree 100% in this! I live in Maine and I have never had a lobster on a ship that tastes like Maine lobster. 

[Blackduck59]

If they plunk a whole lobster down in front of you it's pretty hard to mistake the difference between the two varieties. 

Being the topic is steak it's easier to distinguish "prime" from "choice" when it's raw. Once it's cooked the flavour and tenderness should be apparent. Depending on preference, a well done "prime" steak is also going to be a well done steak, just as bad but more expensive. 

[Toofarfromthesea]

On 11/30/2023 at 8:29 AM, Torquer said:

I know what you are asking about now and have seen it myself a couple times and wondered about it.  I'm not sure why someone would pay $20 more for what sounds like the same thing (except the sides are different), without a clearer explanation on the Menu about what is better on the $20 upcharge steak.

 

Here is a snippet from Rogerjett that shows an example:

 

You could ask the waiter what the difference is.

[Shalandara]

On 11/30/2023 at 11:27 AM, Sea-n-Ease said:

What restaurant is Prime Rib offered in, MDR?

Ive had Prime Rib in the Lido.  Which means it was also on the MDR menu.  (If you track the menus daily you can see the rotation and how usually what is in the MDR is also in the Lido.)

[SumoCitrus]

Had decent prime rib on Eurodam recently in the MDR but they ruined it by serving it slopped with Arby's style BBQ Sauce. Gross.

 

ask for no sauce!

[shadow 123]

On 11/29/2023 at 1:08 PM, ottahand7 said:

If you are asking has anyone ordered the upcharge steak in the MDR and yes I have done that one time when I had some credit to burn through..   It was very good.  It is nice to have those upcharge items if the menu in the MDR doesn't appeal.   

If you have the free specialty dining does that count in the MDR?

[shadow 123]

On 11/29/2023 at 11:37 PM, oakridger said:

 

I think HAL does a really good job with the prime rib!  It's been very good every time I've ordered it.  If only I could get them to leave off the gravy or horseradish-mustard mouse!  I always ask but sometimes it still gets served with the sauce.  I scrape it off.  I was served plain horseradish once when I asked for it!!

 

~Nancy

I always ask the same thing

[ottahand7]

2 hours ago, shadow 123 said:

If you have the free specialty dining does that count in the MDR?

I guess if you really wanted to eat the steak in the MDR you could but it would probably take a trip to the front desk to talk to them to take the billing off your MDR.  There is so much to choose from in the Pinnacle Grill I would enjoy that steak in the specialty restaurant IMO.   

[shadow 123]

1 hour ago, ottahand7 said:

I guess if you really wanted to eat the steak in the MDR you could but it would probably take a trip to the front desk to talk to them to take the billing off your MDR.  There is so much to choose from in the Pinnacle Grill I would enjoy that steak in the specialty restaurant IMO.   

Ty

[saltshell]

Last 2 times I ordered ribeye in PG, it was tough. Guess I need to learn how to send it back. Think I'll go with the filet next time. 

[Silverspringcruiser]

I see there's also a Welcome Aboard Steak Dinner in the Lido Market. What's that like? 

[FlaMariner]

1 hour ago, Silverspringcruiser said:

I see there's also a Welcome Aboard Steak Dinner in the Lido Market. What's that like? 

 

We've never taken part in that and I've always considered the "Welcome Onboard Steak Dinner" in lido is there to motivate more folks to go to lido on the first night since the MDR can be a little chaotic getting all the newbies situated.

 

 

[terrydtx]

On 11/29/2023 at 12:08 PM, ottahand7 said:

If you are asking has anyone ordered the upcharge steak in the MDR and yes I have done that one time when I had some credit to burn through..   It was very good.  It is nice to have those upcharge items if the menu in the MDR doesn't appeal.   

The best part is the upgraded steak is cooked to order when ordered, it is nor precooked like the rest of the MDR food.

[Petronillus]

On 12/1/2023 at 5:47 AM, Real NHDOC said:

I have also been served the exact same farm raised Salmon they serve in the MDR every night in Pinnacle despite it being called "King Salmon".  Sometimes it is real king salmon but sometimes not.  So, if lobster is lobster and salmon is salmon to them then beef is beef. 

 

Excellent observation. Thanks for sharing.

 

Once again, the ancient truth: it takes forever to build up trust and then only an instant to piss it away.

[Crew News]

10 hours ago, FlaMariner said:

 

We've never taken part in that and I've always considered the "Welcome Onboard Steak Dinner" in lido is there to motivate more folks to go to lido on the first night since the MDR can be a little chaotic getting all the newbies situated.

 

 

That was one of the questions I asked in October while aboard the Nieuw Amsterdam.  As quoted, the case is indeed to soften the blow to the MDR with guests looking for their tables.  The Lido Market is serving the same steak as the MDR on Embarkation Day.

 

The Lido Market Steak Night was so popular that the Canaletto is now closed on Embarkation Day to allow more space for steak lovers.

[Real NHDOC]

On 12/1/2023 at 9:29 AM, Blackduck59 said:

If they plunk a whole lobster down in front of you it's pretty hard to mistake the difference between the two varieties. 

Being the topic is steak it's easier to distinguish "prime" from "choice" when it's raw. Once it's cooked the flavour and tenderness should be apparent. Depending on preference, a well done "prime" steak is also going to be a well done steak, just as bad but more expensive. 

The lobster offered in Pinnacle is the 12 ounce tail, not the whole lobster but, I agree, if you know what each looks like you can tell just by sight if you are getting a Maine or Caribbean tail.  The servers don't know the difference but the chef does (or at least should). 

 

My point was the menu always says "12 ounce Maine lobster tail" and when you ask they usually go back to the kitchen and then come out and admit it is not a Maine tail being offered after all.  But if you don't ask you are served what they have and many people don't know the difference.  Just like with beef, a lot of their customers wouldn't know the difference between prime and choice or wet and dry aged.  Some would.  A lot of what we eat is taken on faith that it is what it is being represented to be. 

[Balmy Jones]

I should have ordered the filet in the Pinnacle Grill. I was dining w/ a casino buddy... he ordered the fillet and said it was superb. Me, I ordered a larger steak, but forget which cut. I never send my meal back... but that evening... I should have sent that tough steak back... I just left it sitting on my plate, I had lost my appetite.

Going forward, I'll stick w/ the Tamarind for premium dining.

[Mary229]

Pinnacle is always prime beef.  MDR is a grade below, still good but not prime.  You can get a bad cut in either grade.  When we get a bad cut we send it back for a better cut. Always try to get a center cut.  On exception is the prime rib, DH loves that crusty end piece. 

[POA1]

It's definitely Maine lobster in the Pinnacle Grill on the Nieuw Statendam. We lived in Maine for years so I know what I'm talking about. The 12 ounce tail likely comes from a 2 lb or larger lobster.

Edited December 14, 2023 by POA1

[Real NHDOC]

34 minutes ago, POA1 said:

It's definitely Maine lobster in the Pinnacle Grill on the Nieuw Statendam. We lived in Maine for years so I know what I'm talking about. The 12 ounce tail likely comes from a 2 lb or larger lobster.

We were last on N-S in September in Europe and at that time they were still serving the Caribbean lobster tails.  Same all last winter in the Caribbean. 

 

Not having been on since September I cannot say what they are serving now. We are coming back to N-S in March so hoping that they are back to Maine tails then.  There is no comparison between the cold and warm water lobster.  

 

My point, once again, is you get what they have not necessarily what the menu says.

Edited December 14, 2023 by Real NHDOC

[POA1]

Just now, Real NHDOC said:

Not having been on since September I cannot say what they are serving now.

But since I am currently on board the Nieuw Statendam and I lived in Maine for a pretty long stretch - less than a half mile from the Maine Lobstermens Association in Kennebunk, I can say what they are serving now. The appearance of a spiny lobster tail is so different from a Maine lobster tail, a quick visual inspection will tell you what you are looking at.

 

This time of year most of your Maine lobster is coming from the Maritimes in Canada, although the tails are probably frozen. (I don't know for sure. I'm just guessing.)

 

Ned time someone thinks they're getting warm water lobster that's billed as Maine lobster, post a picture. That should settle it quickly.

[POA1]

Just now, POA1 said:

But since I am currently on board the Nieuw Statendam and I lived in Maine for a pretty long stretch - less than a half mile from the Maine Lobstermens Association in Kennebunk, I can say what they are serving now. The appearance of a spiny lobster tail is so different from a Maine lobster tail, a quick visual inspection will tell you what you are looking at.

 

This time of year most of your Maine lobster is coming from the Maritimes in Canada, although the tails are probably frozen. (I don't know for sure. I'm just guessing.)

 

Ned time someone thinks they're getting warm water lobster that's billed as Maine lobster, post a picture. That should settle it quickly.

 

Help a brother out 😃, @kazu

 

[Real NHDOC]

I wasn't doubting your ability to tell the difference.  Just saying what the history has been over the past 2-3 years since Covid.  We are getting onto Zaandam next week for 16 days out of FLL and would be happy to find that the cold water lobster is back onboard there (as you pointed out it's not necessarily Maine lobster but the species found in the cold waters up by New England and Canada). 

 

And yes, it is absolutely frozen as is most of the seafood aboard.  Nothing wrong with that.  I'd rather have seafood that was frozen right after being caught than "fresh" stuff that's been in a cooler for several days.

[0106]

53 minutes ago, POA1 said:

This time of year most of your Maine lobster is coming from the Maritimes in Canada, although the tails are probably frozen. (I don't know for sure. I'm just guessing.)

I was honored to share a Fruits de Mer at Rudi’s with @kazu  I believe that she would agree that it was the best lobster we had on the Rotterdam TA.  I think that she will confirm that it was a cold water (Maritime?) lobster.  🦞