Page 231 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

The casino was small but adequate and was situated
near the entertainment area's bowling alley, F1 Simula-
tor and air hockey table.
As the week progressed we recognized familiar
faces as we wandered about before bedtime, gradu-
ally taking in everything from the jewelry shops to
the glass-floored Bridge of Sighs perched high above
the sea. The Yacht Club proved particularly enticing.
MSC's "ship within a ship" private club area claims the
best open-sea views for its 60 suites. Perks include
butler service, a private dining room and lounge and
a private pool and sundeck with a gourmet luncheon
buffet. It looked like the perfect hideaway for intro-
verted cruisers.

The All-Important Dining Scene

Food is an important element in the cruising experi-
ence, and we were eager to experience it all. Shortly
after boarding in Miami, we learned to bypass the
entryway crowds and head to the back of the Mar-
ketplace Buffet, where lines were far shorter and a
push of a button brought a bar waiter to our table.
I favored the Mediterranean cheeses, meats and
salads at lunch, and became a fan of the perfectly
baked thin crust pizza whenever the urge hit. Gary
was impressed with the carving stations and Mexican
selections. The warm cinnamon rolls at breakfast
were irresistible. I was amazed at the quality of the
food overall, and could not believe the Seaside's vari-
ous kitchens were turning out meals for nearly 5,000
guests, plus staff, three times each day.
Most days we breakfasted and dined in the Sea-
shore Restaurant, where we became fast friends with
the waiters and nearby diners. We were wowed at the
Asian Market Kitchen by Roy Yamaguchi, one of two
specialty restaurants. The complex included a center
sushi bar and a separate dining room where knives
clattered and diners applauded at teppanyaki tables. Swarovski crystal stairway and
We ate early enough to get a window table in the main disco ball in the Piazza Grande.
dining room and thoroughly enjoyed our avocado Opposite: The Seaside’s offic-
poke, crab cakes, seared ahi and sticky sweet pineap- ers dance with passengers on a
ple upside down cake. Sweet treats and souvenirs formal night.
were readily available the branch of the venerable

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