Sleek sushi bar? Cozy Italian place? Sophisticated steakhouse? In the spirit of “where would you like to eat tonight?” instead of “this is your assigned table in the same dining room with the same people every single night,” cruise lines are rocking the boat to attract passengers who want more freedom in food options. On Royal Caribbean International’s newly launched mega ship Quantum of the Seas, there are 18 different dining experiences from haute cuisine to coffee shop.
“We’ve actually done away with the traditional main dining room in this ship’s design,” said Cornelius Gallagher, director of food and beverage operations for the cruise line. He led a galley tour and tasting during a recent pre-inaugural cruise. Also gone is the ship-wide formal night. But you can dress up if you want when dining in the more elegant restaurants including The Grande (where it’s formal night every night) serving European classics such as sole in brown butter and beef tenderloin in puff pastry.
“We call it Dynamic Dining,” said Gallagher. Passengers can choose when, where and what they want to eat on Quantum of the Seas and reservations can be made and changed via a digital app from smart phones and on touch screen stations throughout the vessel which is billed as the “world’s first smart ship.” Technology meets mixology in the Bionic Bar, where the first robot bartenders to set sail make and shake the cocktails.
Foodie firsts afloat
“It’s farm to ship,” said Miami chef Michael Schwartz whose restaurant on board is the first American gastro pub at sea with craft beers and cheese boards as well as seasonal produce such as a fennel, orange and arugula salad.
In the restaurant Wonderland, the inventive menu literally appears before your eyes when you paint water onto an empty page. Gallagher said, “It has a Salvador Dali feel that’s magical and some dishes are just a single bite like the liquid lobster.” All this magic takes serious work behind the scenes. Quantum of the Seas employs a culinary staff of nearly 300. The bakery operates 24 hours a day.
Ship shape options
Eateries are ready for special diet requests with gluten-free, lactose-free, vegetarian and vegan options developed for each menu. More health on the high seas: There’s a juice bar by the indoor pool with cascading lagoons and the Solarium serves up lighter fare from chef Devin Alexander, cookbook author for “The Biggest Loser” TV series. “I was honestly shocked at the number of people who kept coming meal after meal,” said Alexander.
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