Carnival Cruise Line has slipped a new item onto its menus: a Wagyu Cheeseburger. And not just any burger—a 14oz beast in the main dining room, Cucina del Capitano, and Chibang, or a 16oz version if you order it at the line’s signature steakhouse, Fahrenheit 555. Whether this burger will eventually make its way across the fleet isn’t clear, but it’s definitely available right now on the Carnival Celebration. Since it wasn’t there when I sailed her at the end of June, curiosity got the best of me.
Naturally, I had to try it.
Why the Steakhouse?
You might be wondering, “Why pay $52 for the steakhouse cover charge plus $25 for the burger when I could just order it in the main dining room?” Fair question. But since this is technically a steakhouse specialty, I figured it deserved to be judged in its proper home.
Besides, I’m a sucker for Fahrenheit 555. I make it a point to eat there at least twice during a cruise. The service is always on point, the food is consistently great, and for the price, it’s one of the best values at sea.
For the $52 cover charge, you get an appetizer (a second if you want!), entrée, and dessert. Add an upcharge entrée like the 36oz Tomahawk ($70), the 24oz Porterhouse ($35), or—yep—the Wagyu Cheeseburger ($25), and you’re also entitled to one of the regular entrées from the menu. So in addition to the burger, I ordered some grilled shrimp, tuna tartare, and a salad.
The Burger Arrives
Described as a “pressed and grilled patty with aged cheddar, bacon, lettuce, tomato, pickles and frizzled onions on a toasted brioche bun served with seasoned fries,” the burger showed up looking promising. The bun even had “555” seared into the top, which was a nice touch and something that every restaurant that serves a burger is intent on doing these days. Why? Who knows.
The patty itself was huge, draped in gooey cheese, and stacked with toppings. But a few bites in, things went south. The medium-prepared Wagyu was juicy—too juicy. Combine that with moist toppings like lettuce, tomato, and pickles, and the brioche bun didn’t stand a chance. It quickly turned into a soggy mess.
Before long, I had abandoned the idea of eating it with my hands and switched to a knife and fork. Meanwhile, I was grabbing napkins to keep my shirt from wearing more of the burger than I was actually eating. Some people love a messy burger, but when you’re in a steakhouse—dressed up for dinner—the last thing you want is an entrée that feels like it belongs at a backyard cookout.
Proof is in the YouTube
Fries That Flopped
But the real disappointment? The fries.
If you’re a die-hard fan of Guy’s Burger Joint fries, maybe you’ll disagree with me here. But I’ve never been a fan. Limp, mushy, and forgettable. And those same fries came with the Wagyu Cheeseburger at Fahrenheit 555.
This was a missed opportunity. A steakhouse should be serving something special—hand-cut fries, thick steak fries, or at the very least something crisp and hot. When I mentioned this to the chef (after joking that the fries “needed a little Viagra”), he admitted they were the same fries from Guy’s and quickly brought me some fresh crinkle-cut fries. Night-and-day difference. Crisp, hot, and exactly what should’ve been there to begin with.
Final Thoughts
So, was the $25 Wagyu Cheeseburger worth it?
In short—not in the steakhouse.
While the patty was flavorful, the soggy bun, messy presentation, and disappointing fries made it feel out of place in Fahrenheit 555. If you’re on the fence, I’d recommend trying it in the main dining room, where a messy burger fits the vibe better. To order it on a steakhouse night feels like a waste, especially with so many better options on the menu.
Been there. Done that. Won’t order it again at Fahrenheit 555.
But hey—at least now I can say I tried it.