|The culinary team in the main dining room.|
In a sign that cocktail culture is gaining traction in mass-appeal circles, the culinary roster also featured Junior Merino who goes by the name "The Liquid Chef." He developed the cocktail program for the ship's Molecular Bar and gave a crash-course on how he uses liquid nitrogen, fresh squeezed juices, and specially created syrups to put together drinks for guests who prefer not to pound 32-ounce daiquiris (not that there's anything wrong with that).
|Junior Merino aka "The Liquid Chef"|
At Blu, the Mediterranean-influenced spot espousing lighter "spa cusiine," we sampled lump crab martinis and blackened ahi tuna on Forbidden Rice.
|Blue and white tables set the tone at Blu.|
|Lump crab martini, anyone?|
|Arancini at Tuscan Grille.|
|Funky place settings and furniture at Qsine.|