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I will be traveling on the City of New Orleans and the Crescent in a few weeks. If you believe their web sites, the dining car menus are substantially different compared to the "national" menus I've experienced this past year. Are they truly different or just the same filet mignon/fish/chicken?
Posts: 21 | From: Huntington, WV USA | Registered: Aug 2002
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Well, to be honest, I have never worked, nor rode 58/59, but I am pretty sure that the national menu is just that, and therefore the CONL should have the same menu. Not 100% on that though.
Posts: 92 | Registered: Nov 2002
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the menue is the same for all entrees except for the fish, which changes for each region
Posts: 55 | From: Chelsea, MA, USA | Registered: Sep 2002
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Do any trains have a "Chef's Special" or allow one to be made? I thought I remembered reading this on this board recently.
Posts: 553 | From: Flagstaff, AZ USA | Registered: Apr 2001
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Ah true, the fish does change depending on what is in stock the day the train leaves (and what the chef can get his hands on). As for the chef's special, I think sometimes this is available but don't plan on it.
Posts: 92 | Registered: Nov 2002
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Having enjoyed the Filet Mignon with mash potatoes and green beans on the California Zephyr two nights in a row (okay, so the Filet was good, the beans "okay"), I also had it on the City of New Orleans a couple of days later. It was definitely different. Not in bulk ingredients but subtly. It may have just had a bit of seasoning added to it, but it was definitely more spicy - and good!
Geoff M.
Posts: 2426 | From: Apple Valley, CA | Registered: Sep 2000
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I traveled on the City of New Orleans last October and was quite pleased with the food. This leg was part of a coast to coast, border to border, 2 week journey. I rode the Texas Eagle, Cardinal, Crescent, CONO, Empire Builder and Coast Starlight. I did notice some differences in the preparation of the food on different routes. As stated earlier in this thread, the fish was the only change of pace offered. I was also getting very tired of green beans and baby carrots by the end of the trip. I did enjoy the food preparation on the City of New Orleans more than any other train, the Coast Starlight being a close second.
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That is one thing that is nice, is that the chefs still try to do a little something special. They are very limited from the new national menu, but they still try!
Posts: 92 | Registered: Nov 2002
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I know...sucks. I don't know if they just don't want to pay for the diner service, or if they are short on the dining fleet, or what the reason is.
Posts: 92 | Registered: Nov 2002
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Thanks for the information. I knew a Po-Boy on the City of New Orleans was too good to be true!
Posts: 21 | From: Huntington, WV USA | Registered: Aug 2002
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Don't give up on the po-boy, I know they have a specialty sandwich for lunch. As I said earlier in the thread, I was very pleased with the food on the northbound City of New Orleans.
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Occasionally, too, when the train runs out of food, we'll buy something from a local store which we sell as a specialty sandwich in the lounge. This has happened in GJT before on the CZ.
Posts: 92 | Registered: Nov 2002
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quote:Originally posted by Eric: Do any trains have a "Chef's Special" or allow one to be made? I thought I remembered reading this on this board recently.
I was the one who mentioned that in another thread. A chef's special of jambalaya was served on the SW Chief out of Chicago 1/10. An exec from Amtrak was on board and had asked the service crew what improvements they would like to see and one of them was to bring back specials in the diner. I have no idea if the change will be implemented or not, but it's certainly a good idea. As a temp employee and frequent recreational traveler, I get very tired of the same menu night after night and train after train. After my summer work stint, I didn't care if I ever saw a green bean or carrot again in this life time.
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