Page 35 - WINE DINE AND TRAVEL SPRING 2023 SPECIAL CRUISE EDTION

Of course we loved the “Culinary Cruise” din-
ner at Rudi’s. But before disembarking, we
dined there two more times, enjoying the
menu’s French classics with a twist. Our fa-
vorites are the Dover sole and lobster tails (es-
pecially when the large 12-ounce one are
available). But we’re tempted to try a couple
other familiar dishes like coq au vin and bouill-
abaisse. Next time. Keep in mind that dinner
here has many extras, from the welcome cock-
tail to final bonbons Mary liked to take back to
the cabin. Fortunately, the atmosphere is re-
laxed and casual so you can pace yourself.
Completing the trio of our favorite specialty
dining venues is Tamarind. The ship’s beauti-
fully designed Asian dining room serves fa-
vorite dishes from across Southeast Asia,
China, and Japan. It also features Master Sushi
Chef Andy Matsuda’s Nami Sushi bar. Among
our favorite dishes were an international satay
sampler, the shrimp tempura, Chinese five-
spice baby back ribs and Ron’s favorite, the
crispy duck.

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