While there’s still plenty of mediocre food at sea, these days, restaurants aboard cruise ships can compete with the finest venues on land. With menus created by chefs like Todd English, Jacques Pepin, and Charlie Palmer, cruise ship dining no longer emphasizes quantity over quality. In fact, many of the ships’ chefs shop the local markets for seasonal ingredients while the ships are in port.
Today, even the smaller ships offer several alternative places to dine, so there’s usually plenty of variety. And virtually every menu has healthy and vegetarian options available. Read more…