Page 32 - WINE DINE AND TRAVEL SPRING 2023 SPECIAL CRUISE EDTION

Dining Destinations

The Chef Rudi events ended mid-way through
our voyage. That left several days to enjoy the
other dining options on Koningsdam. As we
had discovered on a previous sailing, there’s
something for every palate and pocketbook and
all are consistently good whether savoring a
classic cheeseburger poolside, discovering
Asian gems at Tamarind or tucking into juicy
steaks at Pinnacle Grill.
Here’s our take on some of our favorite din-
ing destinations.
Even though there’s a surcharge for them,
the ship’s specialty restaurants are a bargain,
especially compared to land-based fine dining
eateries. Many cruise packages come with vari-
ous amounts of onboard credit that be applied
to these specialty restaurant fees.
Our first onboard dinner was at the Pinnacle
Grill, a great way to kick-start our culinary
week at sea. A beautifully decorated world-
class steak house created by James Beard
Award-winning chef David Burke, it features an
exceptional menu and polished service.
The steaks are large, so bring your appetite
or consider sharing, especially if you opt for
the 18 ounce tomahawk bone-In ribeye or the
enormous 23 ounce porterhouse. They offer a
7 ounce petite filet mignon for lesser carni-
vores. We loved the chef’s signature beef ten-
derloin with lobster dumplings.
We also had to try Burke’s maple and black
pepper Clothesline Candied Bacon. The crisp
strips are a real palate pleaser, uniquely smoky,
savory, and sweet. The crunchy Iceberg Wedge
Salad with buttermilk dressing, gorgonzola and
more paired perfectly with the bacon and
steak. Service was smooth and friendly, and the
atmosphere warm and romantic - all ideal for
celebrating any occasion at sea.

32 WINE DINE & TRAVEL MAGAZINE SPRING 2023