InTheWASide

honestly, if it takes a delay in ordering newbuilds to get some of these ships a proper update and not just a series of decent band-aids I'm all for it... curious what would be going in that space though - only thing I can think of that makes sense is if they're going to move the books/games section in order to make the existing explorations cafe a grand dutch cafe

we'll see you onboard!

this is super helpful - we're on this cruise leaving 9/28 and were trying to decide on a place - husband doesn't like lobster but agreed to a "when in ome" approach and I was trying to determine where THE BEST would be (without being prohibitively expensive). This looks great

On Discovery it was replaced by Catch and at the start of May Catch and Sabbatinis switched locations. Sabbatini is now off the Piazza and Catch is down by guest services and 360

Princess uses the system POLAR for their bookings. APO in Polar means "at price of" In short, maybe because of a promotion, compensation from some sort of issue, maybe you're close and won a bid to another room, you have an APO on your booking. An example of how it would read would be that you're in a balcony category BD at the price of an inside IC. In other words, BD APO IC. The system can't allow a change because it would then either lose the APO if it's truly supposed to still be there, OR it would inappropriately still give you that benefit if it should go away because of the change you've now made. There's a lot that gets into internal princess policies and the specifics of how THEY utilize POLAR for their needs, but I hope this gives you a little bit more of an idea since I saw no one answered yet based on booking a cruise with a brand using POLAR. 🙂

The link with the press release has a picture of the new scallop dish

Haven't lived in Seattle since 2019

I imagine that would likely still be the case but we may have to wait and see with that. It would be a good opportunity to do the lighter items that you might think "I would want something more filling than that for dinner" and get it at lunch. The scallops for instance. Servers always say "oh it's small..." for lunch... PERFECT!

meanwhile the entire caribbean regional menu sounds amazing to me, menus are allowed to change and you still have ways to get tenderloin AND lobster on the menu even if it's not that exact dish... different things appeal to everyone and if menus didn't change then you'd have 4 pages of people whining about how stagnant and tired everything becomes (see literally ANY topic on here about entertainment lately)

What’s been referenced and linked to is an article covering the high level view of the press release. Here’s the entire thing straight from HAL. Extremely long and detailed, likely because of all the chicken little-like posts that have already filled 4 pages… ***Press Release*** Holland America Line Launches Refreshed Pinnacle Grill Menu Featuring Regionally Inspired Dishes with Local Flavors Steakhouse favorites remain core to the menu highlighting cuisine by Chef David Burke, along with new destination dining offerings Seattle, Wash., Sept. 5, 2024 — Holland America Line’s acclaimed Pinnacle Grill, known for its exceptional steakhouse experience, is launching a refreshed menu with a regional twist. The revamped offerings continue to highlight a premier collection of Prime steaks, while also including a variety of seafood, chicken, lamb and vegetarian options. Signature dishes from renowned Chef David Burke remain core to the menu. New at Pinnacle Grill is a rotating selection of regional dishes prepared with local ingredients and locally sourced fresh fish, reflecting the flavors of each destination. “The new Pinnacle Grill menu beautifully marries our classic steakhouse tradition with vibrant regional flavors and the freshest seafood,” said Michael Stendebach, Holland America Line’s vice president of food, beverage and rooms divisions. “This enhancement is designed to offer our guests an extraordinary dining experience that reflects the diverse culinary landscapes of our destinations. We kept many of our most popular dishes on the menu and are excited to introduce an array of new options.” Steakhouse Favorites on Core Menu The core menu’s appetizer offerings will continue featuring David Burke’s beloved Clothesline Candied Bacon, while also re-introducing another guest favorite – the Table-side Caesar Salad. Other core menu small plates include David Burke’s Steakhouse Wedge Salad, Vine Ripened Beefsteak Tomato Salad, Shrimp Cocktail, Jumbo Lump Crab Cakes, Lobster Bisque and Ossetra Malossol Caviar*. For entrees, steak lovers can indulge in premium options such as David Burke’s Braised Beef Short Ribs with Chow Fun Noodles, Filet Mignon, New York Strip and Boneless Rib Eye. For an elevated experience, the menu offers American Wagyu Strip Loin and Tomahawk Bone-In Rib Eye for Two*. All steak dishes are complemented by a choice of sauces including Shallot and Red Wine Bordelaise, Green Peppercorn or Béarnaise. Other entrees include Grilled Lamb Chops, Honey-Lemon Glazed Chilean Sea Bass, Panko Fried Stuffed Mushrooms and Dover Sole*. Entrée dishes will continue to be served with family-style sides like Creamed Spinach, Asparagus with Hollandaise, Roasted Baby Beets with Blue Cheese, Mashed Potatoes, Baked Potato, French Fries, Sauteed Mushrooms, and Beecher’s Lobster Mac and Cheese*. * Dishes with (*) are for an additional fee. Local Dishes Highlight Regional Flavors The regional portion of the menu, which will vary based on each ship’s itinerary, ranges from Jerked Chicken Bao in the Caribbean, to Coconut Seafood Chowder in Hawaii and the South Pacific, to Australian Black Angus Steak Tartare in Australia, and Seared Beef Tataki with Crispy Lotus Chips in Asia. Australia: Start with a Toasted Brioche Bun topped with Grilled King Prawn or Australian Black Angus Steak Tartare. For an entrée, choose between Roasted Rack of Lamb with Marinated Buffalo Feta, Murray Cod Fillet with Macadamia Puree, or Seared Scallops with Quinoa Apple Salad. Finish with Red Berry Pavlova and Framboise Mousse. Alaska: Start with Dungeness Crab and Tarragon Salad or Alaska Crab and Corn Chowder. For an entrée, choose between Seared Alaskan Halibut with Thai Coconut Red Curry, Sauteed Prawns with Garlic Butter, or Roasted Prime Rib Beef with Huckleberries. Finish with Strawberry Romanoff Bread Pudding in Grand Marnier. Asia: Start with Seared Beef Tataki and Crispy Lotus Chips or Spicy Tuna on Crispy Rice. For an entrée, choose between Tandoori Lamb Chop, Grilled Ribeye Steak Bulgogi, Seared Halibut, or Scallops and Thai Red Curry Sauce. Finish with Mango Sticky Rice Sushi. Canada/New England: Start with Snow Crab and Corn Chowder or Local Quebec Pork and Duck Terrine. For an entrée, choose between Steamed Little Neck Clams or Prince Edward Island Mussels, Atlantic Turbot and Roasted Porcini or Venison Medallion with Huckleberries. Finish with a Chocolate Tart with Marshmallow. Caribbean: Start with Jerked Chicken Bao or Crab and Shrimp Cakes. For an entrée, choose between Lobster Agnolotti, Yellow Tail Snapper, the fresh catch of the day or Cuban Mojo Pork Chop. Finish with Coconut Pudding. Hawaii and South Pacific: Start with Coconut Seafood Chowder or Kalbi Chicken Tacos. For entrees, choose between Crab and Macadamia Nut Crusted Mahi Mahi, the fresh catch of the day, Kabayaki Pork Belly or Miso Glazed Hawaiian Ono. Finish with Pina Colada Trifle. Mexico: Start with Rib Eye Tacos or Mexican Corn Soup. For an entrée, choose between Red and Green Grilled Snapper, the fresh catch of the day, Mexican Grilled Tenderloin or Braised Lamb Shank “Birria de Borrego.” Finish with Fresas Con Crema for dessert. Northern Europe: Start with Seasonal Fresh Morels and Asparagus Risotto or Norwegian-Style Cured Salmon Gravlax. For an entrée, choose between Baked Norwegian Seafood Thermidor, Icelandic Turbo and Roasted Porcini or Venison Medallion with Huckleberries. Finish with Kvaefjordkake for dessert. South America: Start with Rib Eye Tacos or Corn Soup. For an entrée, choose between Red and Green Grilled Snapper, Grilled Beef Tenderloin or Lamb Chops “Gaucho” with Lime Mint Chimichurri. Finish with White Chocolate Pave for dessert. Southern Europe: Start with Seasonal Fresh Morels and Asparagus Risotto or Steamed Fresh Razor Clam. For an entrée, choose between Fresh Branzino Livornese Style, Grilled Iberico Pork Chop or Seared Veal Cutlet. Finish with Creamy Chocolate Parfait for dessert. A Toast to Regional Tastes Pinnacle Grill’s refreshed menu will also feature beverages infused with the distinct flavors and ingredients of each location, crafted by internationally renowned mixologists. These region-specific cocktails will be crafted by Sam Ross in the Alaskan wilderness, Tess Posthumus across European shores, Ivy Mix throughout Mexico and Latin America, David Wondrich in the sun-kissed Caribbean, and Jeff “Beachbum” Berry in the exotic South Pacific and Hawaiian Islands. Local wines will be featured on the menu to reflect the destinations each ship is exploring. Updated Lunch Menu Hints at the Full Pinnacle Grill Experience Along with the refreshed dinner menu, Pinnacle Grill offers an updated lunch menu that offers guests a taste of the nightly menu’s core dishes, such as Filet Mignon and Grilled Lamb Chops. Guests who want to experience Pinnacle Grill during the day have a sampling of dinner menu favorites including David Burke appetizers, premium steak options, chicken, lamb chops, vegetarian dishes, Chilean Sea Bass and more. Pinnacle Grill is open for lunch on Sea days. Reservations are encouraged. Pinnacle Grill’s premium lunch and dinner dining experiences are available with a supplemental charge or as a dining option with the “Have It All” package. Children 12 and under can dine half price or free when they order from the kids’ menu. For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com. Editor’s Note: Photos are available at https://www.cruiseimagelibrary.com/c/mvtjlubh

My guess is that rather than having the various "pop up nights" they will just have a blended menu that includes some of each - easier to purchase for and easier to implement. I'm also leaning into this theory more as the dover sole (Sel de Mer) makes an appearance. And for the ships that have the other dining spaces, they can focus more on being a steakhouse. Just my guess - suppose we'll find out sometime late next year in Europe (assuming any experiments are over after a year)

Discovery didn't back in April - I just ordered what I wanted but asked for half the amount of any syrups they put in...

we went to 360 on Discovery this April/May and absolutely loved it. Going to C/NE as well this fall on Enchanted and doing it again as it will be the day before my birthday. Definitely worth the splurge

I was in the tail end of an industry meeting with a couple CCL higher ups and a comment was made in passing about waiting a while before Celebration Key's ability to have up to 4 ships at once would really be utilized and then a comment along the lines of "and Half Moon Cay is also in the process of working to get a pier" So nothing about timeline, but additional acknowledgement that it's happening

I had a nicer short sleeve button up shirt and slacks, husband had a polo and slacks. We were about on par with everyone else in the venue... definitely the nicer end of "casual"

This is great! Thanks so much!!!

Having never cruised out of NYC but we will in September on Enchanted, does anyone know if we'll go by the Statue of Liberty or under any bridges, etc? I know it's more likely if leaving from Manhattan, but do you if going from Brooklyn? Sorry if it's a dumb Q, just now too familiar with the routes they take right as they depart/return

We're currently looking at one of these as would depart on my 45th birthday. Pre-emptively planning to make it work, but we'll see.

the phone system that HAL uses is the same my company uses. They had a global issue/outage for several hours last night. Basically calls could come in, but then they couldn't distribute to people able to take calls

Mispronounced! Sorry, had to, the elevators tend to say "Mozzert"

Never even heard of this site, but anything that would list Canaletto and not Tamarind... having a hard time believing that. Also, when they talk about Pinnacle I have a small edit... They put "Found on numerous Holland America ships, like the Oosterdam and the Rotterdam" Next time, try: "Found on every single Holland America Line ship"

There's no space to add it to. On that class of ship Club Orange just has the special menus and kind of a pre-reserved area in the MDR so there's minimal to no wait.

Eurodam a few weeks ago: Explorations Cafe 6a - 10p Pinnacle Bar 7a-10p It was great seeing the second venue open. Helped distribute the load somewhat, but also made for quick coffees in the morning since majority of guests seemed to only be aware of Explorations Cafe