NH Cruisers

Whatever....believe what you want to believe...!

 

You can do whatever you want if that's how you get your jollies.

For me, personally the days of the mile-high club, toilet humour and having Ferris Bueller as my hero are well behind me. I loved the 80's, but I grew up.

 

What is it with NCL and bathrooms anyway...?:confused:

Whata kill joy!

Get my weekly spa pass:)

If I don't see an improvement in the suite breakfasts and lunches, I'm going to seriously consider switching to another cruise line. The staff have always been great but if the ******* bean-counters in Miami don't catch on, I'm bailing to maybe SeaDream.

If I could afford it, I would more often than not, sail on Premium lines like Regent or Seabourn and there kind. But to pay $4000 to $8000 or so per person... Way outta my comfort zone to pay for just a week or so vacation.

Those ******* bean-counters are what makes it so I can afford to enjoy cruising.

Jon

I think the west coast could be a good place to look into.

I've been sort of reading this thread for the last few weeks, and to be honest I have no idea what all these terms mean. I'm from the UK so we don't use the same classifications.

 

Having said that, I can see the use for such things if you have not eaten somewhere before, so you can make the decision whether to do so or not. However, once you have actually visited somewhere then it seems to me that there is a far more important measure.

 

Did that taste nice?

 

On my experience of Cagneys, the answer to that is Yes, so to be honest, I really couldn't care whether it is Prime or not.

Yep!

Actually they are prime rib, because the term "prime rib" designates the cut of beef, not the USDA grade of the beef.

 

If "prime rib" had to be from USDA prime beef almost every restaurant, supermarket and butcher in the US would have to be cited and fined for mislabeling their products.

Primal Rib, true. Although "Prime" should be spelt "Prim" if that was honestly what they are thinking.

I perfer to call it standing rib roast. Though the resturants want us to think prime rib is actually "Prime". Our meat shops and supermarkets never refer to rib roasts as Prime Rib (unless it is prime), they sell it as either "prime, choice or select" rib roast. Whole, from small end (perfered) or from large end.

Frankly, I would have been shocked if you has said anything but the above after all your posts about Cagneys! Glad to know NCL magically serves select cuts of beef that are as good as prime...... Amazing!

Out of 100 ordinary folk. How many would choose a borderline prime/choice (lowest of prime)every time over a borderline choice/prime (highest of choice)? Could I really tell the difference everytime? Probably not. A great cooked med/rare choice will beat a regular med cooked prime anyday in my mind. Preperation is over half the battle.

By the way, (just pointing out). Quite a few resturants in my neck of the woods do a Friday night Prime Rib dinner. Most are not really Prime Rib, they are choice cuts of Rib Roast. Marketing. I cook a mean rib roast my self, and purchase choice unless a special occasion. I buy aged prime sometimes and pay a lot more, to mixed results. A good choice Rib Roast is hard to complain about.

No way that's Prime...... Select more like it!

 

 

Sent from my iPhone using Cruise Critic App!

Too bad you got the bad cut. I went there on June 1st. The 18 ounce rib eye was done med. rare to perfection. Cut it with a fork. It was great. I have had prime aged rib eye steaks in the past and really could not truthfully say they were better than what I had in Cagney's that night. We were impressed enough to book it again during the cruise. We were not dissapointed.

Also the free (complimentary) wine they gave us was a choice of white or red. I chose the red. It was Santa Catalina (Chile) Merlot 2010. We liked it.

The resturant was resonanably filled. Every table was used at some time during our visit.

I felt the $30 cover was well worth it, especially after seeing basically the same thing at Yankee stadium going for over $50.

Choice cuts? could be, definitly not select.

I'm suspicious that they simply say aging and not dry aging. From what I've read, supermarket meat could be "aged" 28 days just from the time from slaughter to point of sale.

I doubt that NCL is ALWAYS trying to pull the wool over our eyes. How many folks they have employed in their conspiracy department anyway? I realize how advertising can be, but it can be truthfull too. NCL seems to me to be a cruiseline bent on improving their image and delivering a great product at a good price. As stated in a prior post of mine, if I believed even a smidge of the bad stuff loyalist from the other cruislines (including as most of you say the dreaded Carnival) I would never had given NCL ( a "economy class cruise line" in their words) a chance. I am glad I did and am now a fan.

I say give it a try (Cagney's), you may enjoy it. If whats on the menu does not intrest you, don't go. Did anyone really go there and pay $25 just for the Oysters Rockafeller, Lobster bisk, or lump crab cakes? They must have been good. To pay $30 and get a better quality steak and new future favorites isn't so bad. If $5 per person more in price turns you off I guess the MDR or the buffet will be that much more busy. If every resturant was complimentary and offered that quality of food, the cruise would cost a lot more than current prices.

Jon

Hey folks,

I've had better food at Golden Corral for much less cost. The previous menu was so much better!

Wanda

Golden Corral? Really? Do you realize that you lost all your credibility with that one statement?

 

I agree with Cruisin&Relaxin. To say that and possibly really believe it is to me quite laughable.

Hey folks,

I've had better food at Golden Corral for much less cost.

I've eaten at Outback and Ruth Chris, not even a close comparison and yes I've had the new menu. The previous menu was so much better!

Wanda

Other than the two threads running on this subject, your opinion is in the minority. Most of the negative opinions, other than yours, are from folks who refuse to try the new menu. I reserve judgment till I try it. After all if I took all the comments to heart I would never had tried NCL. The loyalist from the otherlines consider it (NCL) like Motel 6. I know that not to be true!

There are to many good reviews and folks liking the better quality meat to just say "Outback is better!". I like Outback! Last time there I got 18 oz. rib eye and wife got 12 oz. sirloin. With only unsweetend iced tea to drink, salad and ONE appitizer split between us and a shared desert, our bill was $68 before our tip.

So I feel $60 to try out Cagney's, on vacation that I have budgeted for is worth the try. The ambiance is definitly better than Outback, to say it isn't is laughable.

Was on the NCL Pearl last week and had the new menu. Had previously eaten at Cagneys, but it was four or so years ago, so I can't compare directly.

 

I really enjoy visiting higher end steakhouses whether locally or on vacation, so that's what I'll compare it to.

 

I had the ribeye medium rare, wife had the NY Strip medium, both were cooked to correct temperature. I added the au poivre butter and chimichurri sauce, and the steak was on par with the best I've ever had. I'm comparing that to El Gaucho or The Met in Seattle, or The Palm or CraftSteak in Vegas. It was really really good.

 

The Wagyu Beef Sliders and shrimp cocktail were also a highlight and would not have been out of place at any high end steakhouse.

 

The rest of the food we tried included crab salad, wedge salad, mac&cheese, creamed corn, onion rings, oreo cheesecake, brownie.

 

While none of those items were bad, they wouldn't reach your table at nicer steakhouse.

 

I didn't mind the $30pp charge, and was actually tempted to eat there a second night but had too large of a lunch to make it worthwhile.

 

The taste and quality of the steak made it worthwhile to us, but I realize all of the accompaniments are just as important to some, and they may be left disappointed.

Ity is sounding good to me.

I will be trying out the Cagney's menu regardless. Has anyone on here tried the new one?

NCL advertises Certified Angus Beef (CAB), I know not all agree, I do believe it is superior to most non-certified in a particular grade. I almost exclusivly buy (CAB USDA Choise) at home because I can tell the difference.

My question though is the statement by NCL..."our own 28 day aging specifications."

The meat supplier must deliver the CAB already aged? It doesn't say they age it on board, just that it is aged to their specs. If I want to buy aged CAB at home it is too expensive for me unless a special occasion (Aged CAB USDA Prime-rib for Christmas a couple $100 for a 4 rib roast from the small end, cook to 137 degrees over 5 hours, very much worth the trouble and money).

Is all Cagney's CAB 28 day aged or just certain cuts?

I would like to hear from someone with first hand knowledge on this subject.

Jon

I may be mistaken, but I took the remark to be within the Angus Beef realm (if you read all the previous post remarks), and look at the menu, which is unclear (possibly deliberately) about the Grade of Angus beef.

I may have been mistaken about the remark being within the Angus beef realm too. But supposedly only 1% of Angus Beef will make it to be Certified brand. So too me that is pretty stringent. Just because the beef came from an Angus that doesn't make it certified untill it passes quality inspections that 99% of it will fail. Certified Angus Beef cost a couple bucks a pound more than beef in any particular grade (Commercial, Select, Choice, Prime and Aged Prime).

To me, that could be the price increase at Cagney's alone. I do feel bad for the folks who really had favorites on the old menu that are now gone. The new menu for me I think I will like better.

The Angus beef was wonderful, but the Mac and cheese was some of the best I've ever had! Delish :)

Mac and cheese, who woulda thought? We have a couple resturants within 35 miles of us that specialize in gormet mac and cheese. We thought it was a joke. We tried them, and are we happy we did. soooo good! Hope Cagney's is on par. I will be having the 18 oz. rib-eye too. For $10 maybe I will be a pig and get a second entree. Or not, I think I will be stuffed.

Any good restaurant menu continuously evolves. Cooking trends change, availability of ingredients. While McDonalds may want to crank out billions of the same hamburger over decades, that's not true of a "good" restaurant. And personally, I like to return to a restaurant and see something new, instead of something I've have had a dozen times.

 

That said, does feel like Cagney's has somewhat cheapened its menu. And Certifed Angus beef is not very meaningful. The grade of the meat is the real measure of quality and price. True steakhouses use only USDA prime. Cagney's is using choice, which is a step below. It's what you find in generic supermarkets and chain restaurants.

I would have to disagree with you. Certified Anbgus Beef (USDA choice) is certainly better than standard (USDA choice). Most if not all the butcher shops and meat markets in my area have both standard beef and Certified Angus Beef. They claimed Angus was better, I tried it, and I do agree and don't mind paying more. Is Kobe (choice) no better than standard? A steak graded prime from a milk cow probably isn't as good as from a beef steer. What the animal eats will also make a taste difference. If you can't recognize the quality difference between standard and Certified Angus, you are probably in the minority. I do recognize the difference and anyone I've personally talked to do too.

Jon

 

 

First of all you hijacked this thread --it is on Cagney's new menu---secondly you are misinformed about Ocean Blue--NCL as stated in press releases it is their restaurant run by NCL and the price will adjust with seasonal prices of seafood like any other upscale seafood restaurant.

 

also: from the NCL website

 

"Food Network star, Iron Chef and New York City restaurateur Geoffrey Zakarian continues to dazzle guests with a selection of three incredible seafood dining experiences exclusively on Norwegian – Ocean Blue by Geoffrey Zakarian, Ocean Blue on The Waterfront and The Raw Bar. Ocean Blue by Geoffrey Zakarian taps Chef Zakarian’s 25-plus years of experience and passion for refined cuisine, prepared with the freshest ingredients and accompanied with an extensive wine list, as well as Zakarian’s signature cocktails."

 

Basically he is under contract to supervise/develop menu and quality--- the workers--waiters and chefs -- are regular NCL employees. NCL buys all the food and owns the restaurant period.

now hopefully this thread can go back to Cagney's menu. All this is on NCLs website.

 

BG

BG

The posting was about Cagneys menu and price increase staying on topic how it compared with Ocean Blue increasing their price. How on earth is anyone to have a conversation if everything can be called into question of being "thread hijacking"? I think I just hijacked the thread saying this! Sorry.

 

I like the new Cagney's menu myself.

"NCL must charge Ocean Blue a "lease" and Ocean Blue to make a profit found they had to rise their price. A land based resturant is expensive to "lease", it must be crazy expensive in a ship."

 

I personally don't buy that and have not seen that in writing. Even if that is entirely true, NCL has already increased prices while reducing offerings and servings with the Cagney's changes so it doesn't seem out of the ordinary. I would also think that NCL would be very concerned about a 3rd party making pricing decisions that affect overall consumer satisfaction on one of their marquee attractions aboard their newest ship.

 

"Eat at the Long Horn or Texas Roadhouse have 18 oz. rib-eye with apps,salads and desserts thats around $80 or more without a tip. In Cagney's that $60 is inclusive of tip."

 

I agree with your analogy of dining at the Long Horn or Roadhouse with one small caveat: Cruisers (including NCL) are still paying a portion of their cruise fare for meals food and drinks (non-alcoholic of course) that are included in the price.

 

"NCL cruises are still a lot less expensive than most other non-camping vacations I have taken. Crips, air fare to the embarkation port cost a quarter or more of the cruise price in most cases."

 

Again, I agree with you that cruises are still a price/performance leader versus land only vacations. I'm also still an NCL fan, which is why I'm posting my opinions and feedback on this board. We can always hope that NCL makes changes for the better

 

 

I read on another post about the Ocean Blue not being handled by NCL. I do not 100% know if its fact, but some lines (Princess) their spa is run by a separate company. So we know it is done.

 

Every thing I purchase is more expensive than in the past. Folks are not happy with $5 extra paying at Cagney's (Supposedly less attractive menu, but IMO more attractive). What about paying $15 more just to fill you car with fuel every couple days? Or for smokers to pay way more than $5 a day to smoke. It is all what one is "willing" to pay. I cruise once a year, sometimes more. $5 more per person certainly is not going to deter me from what I enjoy. I will probably be giving my taxi driver a $5 tip for a 10 minute ride in the NYC in a couple weeks.

 

Also Certified Angus Beef is more expensive than the standard beef. It is not a step down in quality. I purchase it here at home and don't plan on going back if I can help it.

Why do people post that they don't understand people voicing their opinions (negative in this case) while they don't read the entire thread realizing what's taking place.

 

It is NOT just one change, "raising the PP charge." It is 3 distinct things happening at once.

 

1) Favorite "seafood" items completely removed from the menu

 

2) Steak portions down-sized from 12oz Filet to 8 oz Filet

 

3) Per Person dining cost raised

 

Take those 3 things into account when considering that past NCL cruisers are posting their feedback on these boards.

 

Oh, and not sure how many of you Pro New Cagney's people have noticed but my fear and predictions have come true. NCL just raised Ocean Blue's cover charge from $35 to $49 (a 40% increase)! Heck I wasn't going based on the amount of food served and the price tag alone. Now my decision not to book that one is even easier. It seems that NCLs "revenue maximization" is in full swing.

 

Enjoy your specialty restaurant dining :)

Supposedly Jeffery Zackarian has 100% control of Ocean Blue and it cover charge of $49. NCL has no part of it, kind of like the Art Auctions. NCL must charge Ocean Blue a "lease" and Ocean Blue to make a profit found they had to rise their price. A land based resturant is expensive to "lease", it must be crazy expensive in a ship.

Cagney's is still owned by NCL, its profits go to them selves and for paying for all their new ships. Really... $60 to get a pretty good meal for two? Eat at the Long Horn or Texas Roadhouse have 18 oz. rib-eye with apps,salads and desserts thats around $80 or more without a tip. In Cagney's that $60 is inclusive of tip. Or you can eat at any of the complimentary resturants and not pay a dime more. I for one like the specialty resturants. For what I save with NCLs usually cheaper cruise rates, I spend at a specialty resturant. I have sailed most of the major cruise lines and none of their MDRs had food as good as the NCL specialty resturants. So in the end I spend equal money and get better dinners.

NCL cruises are still a lot less expensive than most other non-camping vacations I have taken. Crips, air fare to the embarkation port cost a quarter or more of the cruise price in most cases.

I booked Cagney's for my upcomming cruise only because the menu changed. I did not care for the old menu seafood apps. (I live in coastal New Hampshire and have aquired a taste for seafood only from my local area, It is not the same for me even in Boston or up north in Portland, Me. Why? Don't know, thats just the way it is.) I welcome the change to Certified Angus Beef. It certainly is an upgrade. All our butcher shops in the area promote it and after trying it, they are right. It is more expensive, but it sells easily to repeate buyers. I will in all probability get the 18 oz. rib-eye. If only it comes cooked right!

I liked the old Cagney's menu xcept for the apps. Too much seafood for me. I probably would not have booked it again. But the menue change, I'll try it.

I don't know about the Breakaway, but I do know on the Dawn the Mini-Suite was noticably larger than a standard balcony and the bathroom had a tub/shower. We only paid $40 per person more and it was a no brainer.

We are doing a Mini on the Gem next month. We got a good price, a balcony now cost more than our mini-suite.

Jon

you buy it onboard, its not offered during spring break, its 49 a day plus 15 tips [about 55 a day], everyone in your cabin must buy it to avoid passing drinks to each other and you must buy for the entire cruise

I would imagine this will be a deal for some. I personally want to remember my vacation, not just the photos!

Jon

The Gem will have much more variety of resturants (though most are surcharged). Miracle 9 days! Oh what a decision! I don't know what I would pick.

No comedian, Dave Heenan was always the comedian on the Dawn. I realize sometimes the entertainment changes ships, however, Dave was with the Dawn what seemed forever. Wonder what happened to Dave?

Great review to the OP. I hope we have a comedian for the 8/24 cruise. It certainly wouln't be something to ruin the cruise though.