There are basically three places to find food onboard an American Cruise Lines ship. The main dining room serves breakfast, lunch, and dinner during set hours every day. Unlike the ocean ships, ACL doesn't close the dining room for lunch on port days. There is no set dining time or assigned tables (if you choose traditional dining) like on ocean ships, just hours of operation where you are free to walk in whenever you're ready to eat and choose a table. Many cruisers do end up finding a table they love whether it's for the location by the window or the fact that it's where their favorite waiter is working and make a point of choosing that table each time. You'll find many people choose to share a table so there usually is more group tables than tables for two.
If you're an early riser and would rather just make up a small plate, the Sky Lounge will have a few assorted platters of breakfast items like fruit, pastries, and a couple hot items. From here you can take the plate out on the open deck or sit comfortably in the lounge reading or watching the water. The Sky Lounge will also have a supply of cool drinks, a water bottle refill station, a coffee machine, and individually wrapped snacks like chip bags, granola bars, crackers, and trail mix. These come in handy when you return from an excursion between serving hours or you get stuck in your room during rough seas.
Everytime I see a bag of Chex Mix in the store, I lament about how I'd much rather have just a bag of the Chex cereal pieces with the savory style seasonings that go in the mixes. I keep picturing myself grabbing a box of Wheat Chex cereal and some nacho cheese or ranch popcorn seasoning and making my own. Several of these packs from the snack caddy onboard may have made their way back home in my luggage.
Located outside adjacent to the Sun Deck is the Back Porch Cafe. Breakfast and lunch options from here are more of the handheld variety such as a breakfast sandwich or the standard grill fare of hot dogs and hamburgers.
Embarkation day lunch was hamburgers with a side of fresh watermelon from the Back Porch Cafe. Dad also enjoyed an individually wrapped ice cream bar for dessert.
Another day's burger order:
Another day we sampled the hot dog and chips with salsa and guacamole options:
Embarkation night dinner - we used to have to fill out cards with our menu choices at breakfast each day so the chef would know how many of each dish to make. Now they have the menus available in the app once onboard and encourage you to submit a choice there. There's no rule that says what you chose that morning is what you have to stick with come dinnertime. There's also no rule that says you have to have everything as it is listed. The waiters and galley crew are very accommodating if you ask to make any changes whether it's for allergies, dietary restrictions, or personal preferences. One day I couldn't decide between entrees and asked if it was possible to get a small amount of both versus two full plates. The waiter brought out a plate that had a small piece of the meat and a little of the side from each entree choice. It turned out to be a perfect way to sample both choices! The only thing I missed with the change to the app is that there's no longer a write in choice. In the past we've been able to make off menu requests within reason like a grilled cheese, fruit plate, or pan pizza when nothing interested us on the menu. Doing this in the morning meant that the chef was prepared to serve our request by that night's dinner.
To answer a frequent question - there was always regular sugar, Equal, Splenda, and Sweet 'N Low packets available on the tables whether it was morning coffee or iced tea with lunch or dinner.
And for the drinkers - the wine list printed on the back of the dinner menu
Roasted Chicken Noodle Soup
Citrus Marinated Pork Loin - Served over coconut rice, sauteed kale, tropical fruit salsa, and a citrus cilantro jus.
Florida-Style Crab Cakes - Served with edamame-quinoa saute, key-lime mustard sauce, and mango pico de gallo. I wasn't sure what Florida-Style Crab Cakes meant but this Maryland born and bred girl gives them two forks up! Proper Maryland made crab cakes (not Maryland-Style) is still #1 but this was a close second.
New York Style Cheesecake - minus the papaya compote as requested
Bourbon Pecan Pie - two forks up from Dad!
First breakfast onboard - had to try the Eggs Benedict:
Dad's cheese omelette and bacon - everyone got a little fruit cup served with their meal choice:
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