I saw a note somewhere on Trainweb that dining car menus on all the trains are standardized. Does that not leave room for a regional item, like the Stuffed Trout on the Zephyr, or the Black Beans & Rice on the City of New Orleans? Anybody been on those trains lately?
Posted by dilly (Member # 1427) on :
The "regional specialties" seem to be a thing of the past throughout the system.
During my recent trips on the Lake Shore Limited, Southwest Chief, Coast Starlight, and Empire Builder, the menu was exactly the same on every train. And to further enhance your dining pleasure, they make you eat green beans and little carrots with e-v-e-r-y-t-h-i-n-g.
Posted by Mr. Toy (Member # 311) on :
Yes, it's true. Walking into an Amtrak diner is now like walking into a chain restaurant.
I must say, however, that the standard menu as prepared on the Coast Starlight was all very well done. Except the cheesecake. Don't bother with the cheesecake. Bland, bland bland.
I do believe the fish selection for dinner is still regional, due to market availability.
What I don't quite understand is why they need a standardized menu to cut costs. I assume each terminal is supplied locally. Therefore, the food for trains originating in Chicago need not be the same as the food originating in LA.
They might save money by having the same menu on all three trains that start from LA, for example, but if I was putting together menus, I would just set a budget for the supplier at each end and let them work within it to develop their own menus based on what's available at each location.
Or maybe I have a completely distorted view of this. ------------------ Trust God, love your neighbor, and never mistake opinion for truth. -Mr. Toy
[This message has been edited by Mr. Toy (edited 09-17-2002).]
Posted by PullmanCo (Member # 1138) on :
Mr Toy,
It all depends on how Amtrak structured their most recent commissary supply contract. If they went with one of the major national foodservice vendors (Sysco, SE Rykoff/Sexton, or Foodservice America (once Kraft Foodservice), then I can see a standard procurement and a standard menu.
The day of each railroad having a signature specialty item (Wenatchee Apples, "Great Big" Baked Potatoes, UP Strip Sirloin steaks, UP Idaho potato flour and breading (as this makes for a superior coating), IC strawberries, and Fred Harvey French Toast (for that matter, the Turquoise Room menu)) are "gone.... gone... gone with the hogshead, cask and demijohn."
I really wonder how many commissaries Amtrak has left...
Too bad the bureaucracts do not understand what the investor owned railroads once (as late as the late 50s/early 60s) did ... that food could sell ...
John
------------------ The City of Saint Louis (UP, 1967) is still my standard for passenger operations
[This message has been edited by PullmanCo (edited 09-17-2002).]
Posted by dilly (Member # 1427) on :
You're right. When trains were the way virtually everyone traveled long distances, the railroads used the quality of their food as a powerful marketing tool.
But these days, the average Amtrak long-distance passenger doesn't travel by rail very often. And for many, it's the only big train trip they'll ever take.
If you take Amtrak all around the country, the meal choices get old pretty fast. But few of the people I met were traveling for more than a night or two.
Even fewer were aware (or cared) that the menu is the same nationwide. They were only going to eat a couple of meals in the diner anyway.
And at least it was better than airline food.
Still, it would be nice if the cooks varied it a little. Instead of green beans and carrots all the time, how about a nice steaming side order of. . . Amtrak Broccoli, boiled to perfection.
M-m-m-m-m-m-m.
[This message has been edited by dilly (edited 09-17-2002).]
Posted by PullmanCo (Member # 1138) on :
Amtrak has hired good cooks. I've seen them do things. Even with the modern era of pre-packaged foods, there's quite a bit a chef can do in his own kitchen.
In the old days (and even now in private or business car service as well as cruise trains), the Chef could produce a truly excellent meal. He would do this with no more and no less than the ingredients in his diner.
I'd love it if some of the Crew 10 folks would weigh in ... assuming they were given latitude downstairs, how far could they take a "Chef's Special" dinner setting?
John
------------------ The City of Saint Louis (UP, 1967) is still my standard for passenger operations
Posted by jobong (Member # 1753) on :
amtrak food is nothing to rave about. and it doesnt come close to first class food on any major airline. on the plane they also give dvd players on airlines. while i do enjoy the train the plane is more comfertable and efficiant.
Posted by GG-1 (Member # 1915) on :
Even though Amtrak food is nothing to write home about, I do believe that the whole experiance of eating in the dinning car is. It is very hard to beat the beautiful scenery that one witnesses when dinning on an Amtrak train. Regardless, I do not feel that Amtrak food is so bad, even with the new nationalized menu. The last time I checked first class airline food wasn't anything special and for the price they charge you, it should be! In some instances, such as the North East Corridor, train travel is indeed faster, more efficient, and more comfortable then the airlines when traveling from downtown to downtown. I don't know how anyone could say that airline travel is more comfortable then train travel since you have much much more room on a train.
Cheers
Posted by daisybumble (Member # 855) on :
Air travel more comfortable and efficient, with better food? Are you crazy? I have traveled first-class on two different airlines on several occasions. While the food was pretty good, the portions were very small. Not all airlines/flights offer movies. Furthermore, on an airplane, you cannot use your cel phone, you can't use your personal electronics for the entire trip, there is no place to plug in anything to charge it up, and forget about moving around or socializing with your fellow passengers. The only advantage to flying is time. As much as I love the train trip from NYC to Chicago, I can't always take a minimum of 19 hours to get there; a flight of less than 2 hours usually wins out. When I last rode Amtrak in August 2001, the diner food was great...portions were just right, everything was cooked to order, and the service was friendly. We were even given an extra meal when our train was several hours late. As for comfort...a first-class airline seat can not even hope to compete with a sleeper compartment! Even Amtrak coach seats are comfortable, more like how airline seats used to be years ago before they made them narrower and with less cushioning.
Posted by CK (Member # 589) on :
Amtrak has announced new menus effective 10/01. Unfortunately, the menus remain standardize and mostly the same. They have added filet mignon, and the seafood selection is a regional selection as Mr. Toy reported.
Posted by Mr. Toy (Member # 311) on :
It looks like the new menu dropped the Reuben sandwich (no loss in my book) in favor of a Turkey club sandwich, which I actually suggested to Amtrak a couple months ago. No, I don't think I had any significant influence on the decision.
For dinner they have dropped the chicken (which was pretty darn good) and replaced it with pork. That's too bad. I like chicken, but don't care for pork. I think chicken has more universal appeal. And I've never had bad chicken on Amtrak.
I imagine menu changes will be done on a periodic basis depending on what sells.
------------------ Trust God, love your neighbor, and never mistake opinion for truth. -Mr. Toy
The chicken's still there it's just BBQ.
Posted by Mr. Toy (Member # 311) on :
quote:Originally posted by Superliner: The chicken's still there it's just BBQ.
Yes it is. I missed it the first time. I notice they've also added a chicken pot pie to lunch, too. If I remember correctly, the current menu offers four items per meal. It looks like the new menu offers five items per meal:
Lunch: 1. Burger 2. Club Sandwich 3. Chicken Salad 4. Chicken Pot Pie 5. Veggie Lasagna
[This message has been edited by Mr. Toy (edited 09-21-2002).]
Posted by UncleBuck44 (Member # 2049) on :
On the last train I took, TExas Eagle, I had the Sirloin Strip Steak. It was suberb. The meat and potatoe were great and the green beans were sprinkled with parmesean.
Although my dad has always gotten sick on or after a train ride.
In the spring of 2002 we took the Eagle to San Antonio from St. Louis. He had French Toast for Breakfast, A Burger for lunch, and Chicken for Dinner.
From just outside Temple to San Antonio he was sick as a *** . He threw up a lot.
Another time before that was when we took the City of New Orleans to New Orleans, He was sick for a week.
Another time he got sick was when we took the Eagle to Chicago.
Later we found out the was something wrong with him physically.
But he got that taken care of and Im trying to get him On the CZ.
Posted by UncleBuck44 (Member # 2049) on :
At the *** I said *** , what is wrong a *** .
Posted by UncleBuck44 (Member # 2049) on :
The word I said the *** had the letters, DGO, OR ODG, OR GDO. Ahint would be its animal with four legs. Good pet. What is wrong with that.
Posted by Mr. Toy (Member # 311) on :
Let me try...
***
------------------ Trust God, love your neighbor, and never mistake opinion for truth. -Mr. Toy
As of November 30, the Southwest Chief offered blackened catfish. My dad ordered it and he said it was very good. Not sure if it's offered on other trains. Must be the regional fish that some eluded to in previous posts.
Posted by Mr. Toy (Member # 311) on :
Chief, I think all the fish selections are regional. Probably fresher that way. Last time I rode the Coast Starlight I had salmon in a dill sauce and it was among the best I've eaten. Curiously, before the standardized menu, the fish offering on the Starlight was awful.
------------------ Trust God, love your neighbor, and never mistake opinion for truth. -Mr. Toy
As far as my limited experience of the new menus goes, the cooks can vary the spices slightly (wow!). I had the Filet Mignon on the California Zephyr and the City of New Orleans, and both the gravy and mash were distinctly different. But that was all that was different!
We actually got an extra meal on the Zephyr as it was 7 hours late. They served a beef stew which was edible but obviously an out-of-a-tin/packet job. Do they carry stocks like that on the trains or do strategic stations carry stocks which the trains pick up if they feel it necessary?
Geoff M.
Posted by Amtrak207 (Member # 1307) on :
Looks like you boys are running into the same problem I had last year when I was typing about the "canis familiaris" they used to sniff the baggage for drugs. I think "dawg" will pass the filter.
It is kind of stupid, though. Imagine the chaos that would erupt if we couldn't type "rail" on this board.
Posted by Amtrak288 (Member # 1967) on :
Regarding the new Amtrak Dining Car menus, they have actually changed TWICE this year! Last Winter, on the Lake Shore Limited, I was given a photocopy of the original Lake Shore Limited dining car menu to make my dinner selection from as we departed Chicago. I had the 10 oz NY Strip Steak dinner and it was delicious. Back in August, I experienced the "first" new dining car menu on the Lake Shore and had a Steak Burger for Lunch which was very good though the entire menu seemed very limited compared to the old one which even suggested a specific wine to go with your meal! On my last trip in October, the Steak Burger is now an Angus Beef Burger (not sure of the difference, didn't look much different). I have yet to try the Filet Mignon but I plan to on my next trip! Just a few examples...
Posted by Mr. Toy (Member # 311) on :
quote:Originally posted by geoffm: We actually got an extra meal on the Zephyr as it was 7 hours late. They served a beef stew which was edible but obviously an out-of-a-tin/packet job. Do they carry stocks like that on the trains or do strategic stations carry stocks which the trains pick up if they feel it necessary?
Geoff, I was told by a CZ snack bar attendant that they carry cans of stew on board for just that sort of situation.
------------------ Trust God, love your neighbor, and never mistake opinion for truth. -Mr. Toy
Posted by trainguy in california (Member # 1726) on :
Even though Amtrak food isn't as good as some of the pre-Amtrak trains I've taken, I still think its OK. Working on a dining car is a tough job and I think they are doing the best they can with what they have to work with. Besides, on most airline flights I've been on all I've eaten is soggy peanuts.
Posted by coach34135 (Member # 1979) on :
They're plain and boring now. 'course soon as i get off the train in august they add filet mignon to the menu!!!!!!!!! and i heard it was tasty...
Posted by tubaallen (Member # 2057) on :
Hey guys.... I worked on the train all summer, and that would be the true test, because I had to eat it everyday. It is true, that by the end of the summer, I was getting a little tired of it, but I still felt it was a good meal. I think that says a lot.
Posted by dilly (Member # 1427) on :
Rode the westbound Lake Shore Limited a few weeks ago. At dinner, the dining car was virtually empty.
Now, I've had great Amtrak meals, terrible ones, and everything in between -- even on the Lake Shore Limited. But that night, the chicken dinner I was served rivaled those I've had in excellent New York restaurants.
And it wasn't simply the best train meal I've ever had, it was also the largest. Presumably to get rid of all the food on board, the kitchen staff loaded up the plates. The portions were HUGE -- easily double the normal Amtrak ration. I was a bit sorry I wasn't on the train long enough to have breakfast.
Posted by Charles802 (Member # 2162) on :
In my experience, the entrees and desserts in the dining car have been decent...occasionally excellent. However, every time they serve dinner, it starts with the same boring iceberg lettuce salad with the same boring white roll. At least they could offer a more interesting salad mix or a choice of breads/rolls.