Starting this week on the Carnival Vista and two other ships, Carnival Cruise Line has begun rolling out noticeable changes to the menu at their Fahrenheit 555 Steakhouse. By the end of the year, these changes are expected to be implemented fleet-wide. Previously, diners at the steakhouse could enjoy a customized dining experience by choosing their appetizer, steak, side dishes, and dessert. However, with the new menu, sides have been removed as a separate option, and each steak or entrée is now paired with pre-determined sides.
If you’re a fan of customizing your meal, brace yourself for a new dining reality aboard Carnival ships. The changes have already begun to roll out, and here’s what you can expect and why this may be more than just an effort to “speed up service.”
What’s New on the Menu?
The revamped Fahrenheit 555 Steakhouse menu no longer allows guests to choose their side dishes. Instead, each entrée now comes with specific, pre-selected sides:
- New York Strip is paired with fresh mushrooms and Yukon Gold mashed potatoes.
- 18oz Cowboy Ribeye comes with Yukon Gold mashed potatoes and roasted baby carrots.
- 18oz Spiced Ribeye is served with broccoli and Yukon Gold mashed potatoes.
- 9oz Filet gets the Yukon Gold mashed potatoes, roasted baby carrots, and fresh mushrooms.
- Surf and Turf offers the same trio: Yukon Gold mashed potatoes, roasted baby carrots, and fresh mushrooms.
- Lamb Chops are served with roasted baby carrots and skillet potatoes (aka: breakfast potatoes).
- Farm Chicken comes with skillet potatoes, roasted baby carrots, and a grilled tomato.
- Lobster Tail is paired with roasted baby carrots and Yukon Gold mashed potatoes.
- Colossal Shrimp gets grilled tomatoes, Yukon Gold mashed potatoes, and roasted baby carrots.
- Dover Sole is served with Yukon Gold mashed potatoes and roasted baby carrots.
Previously, side dish options included a baked potato, mac and cheese, broccoli, onion rings, fresh mushrooms, Yukon Gold mashed potatoes, and French fries. Now, those choices are out the window.
Why the Change?
According to the restaurant manager on the Carnival Vista, the changes aim to speed up service and reduce the number of dishes brought to and from the kitchen. Sides were previously served on their own separate plates, so if a guest ordered a steak with a baked potato and broccoli, it meant three plates would arrive at the table. Now, with sides paired directly with the steak, there is just one plate per entrée. Fewer plates mean fewer trips for the wait staff and less washing up for the kitchen crew.
During my cruise on the Vista the week of September 1, 2024, I experienced the new menu firsthand. On the first night at the steakhouse, I asked about a baked potato, only to be told there were none available. I attempted to swap out Yukon Gold mashed potatoes for skillet potatoes with my steak, but the server struggled with his mobile ordering device. Eventually, he said, “I’ll just tell them what you want.” It seemed the new system was already causing confusion.
Can You Still Customize Your Meal?
During my second visit to the steakhouse, I pressed the issue again and inquired about ordering a baked potato. The manager explained that some of the sides that used to be on the menu, such as the baked potato, could still be ordered upon request, but only if available. This is a subtle hint that while Carnival is keen on pushing the new pre-paired sides, they might still have some flexibility—if you ask nicely and if the kitchen has the ingredients on hand.
Speeding Up Service or Cutting Costs?
While the restaurant manager suggests the changes are meant to improve efficiency, the move has left me questioning whether this is more about cost-cutting than customer convenience. By standardizing sides, Carnival not only simplifies its kitchen operations but also reduces the variety of ingredients it needs to stock, thereby cutting down on food costs.
Let’s be real—Carnival isn’t the first company to implement what appears to be a cost-saving strategy under the guise of ‘efficiency.’ Guests who frequent steakhouses may find it odd that a staple like a baked potato, practically synonymous with a steakhouse experience, is suddenly considered a special request.
This change also means less waste, as sides like mac and cheese or onion rings, which might not be as popular, are phased out. However, this could also mean less satisfaction for diners who have grown accustomed to customizing their steakhouse experience.
For now, Carnival’s decision to shake up the Fahrenheit 555 Steakhouse menu has set the stage for what could be an interesting fleet-wide rollout by the end of the year. If you’re cruising with Carnival soon, be prepared for the new menu and, if you’re particular about your sides, don’t hesitate to ask if your preferred options are available. While the changes might bring some efficiencies, many loyal guests will be watching closely to see if the new strategy truly improves service—or if it’s another case of cutting corners under the guise of ‘innovation.’