posted
Anyone care to share their experience of food on trains?
I am about to go to Europe, America and Canada. My experiences are mostly from Australia; many times in my college years I would catch the train from Sydney to Melbourne and back to visit my family on the NSW-government run "Olympic Spirit". No dining car. Food in the buffet was not too dear, but bordered on inedible. Obviously pre-made and reheated, with the consistency of slag. I think people probably get fed better on Death Row.
The privately run Great Southern Railway's food was just as bad when I travel from Melbourne all the way to Perth in coach class. The "proper" dining car with gourmet food was reserved for first-class sleeping berth passengers only. My one good experience in Oz was in first class on the Melbourne-Adelaide "overland" where you get quite a nice lunch. Pity that has gone now with its "refurbishment".
Otherwise, the food on the Hong Kong-Shanghai express is pretty decent, not gourmet fare but way better than what you get in Oz. Taiwanese expresses also give you a nice boxed lunch.
I CERTAINLY expect the food on the Rocky Mountaineer and the Canadian (Silver and Blue) to be up to scratch - I'd think I'd get at least what I paid for! And anyone try first class on Acela?
-------------------- Make the most of it before Amtrak dies. Posts: 10 | From: Melbourne, Australia | Registered: Feb 2006
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I can't recall your planned US itinerary, Mr. Zeus, but somewhat more than a year ago, Amtrak "rationalized" the on board food service aboard the Long Distance trains. Previously these trains offered entrees that were prepared on board including steaks cooked to order. However, owing to oversight from both Congress and the President, Amtrak was compelled to offer some combination of catered and microwaved entrees. Steaks are gone and replaced with Beef Tips - a beef item that lends itself to catering. Same with fish and chicken items.
There are two exceptions; one is the Seattle-Chicago Empire Builder which somehow escaped the rationalization (it must have a political patron saint) and the Auto Train which really is an extension of the NorthEast Corridor and used in season by the Bennie-Caddy-Lex crowd that likely "know people'. On my March Auto Train journeys, Southward, the steak was 'good', but Northward (after a "hook up" with Member Ocala Mike), I could swear Amtrak's purveyor "mixed up" their order with that of Hyde Park Grill - an excellent Cleveland steakhouse that has a branch in Daytona, which is "fairly near" AT in Sanford.
Lastly, Amtrak tried to downgrade Acela First Food Service, but apparently they have since "regraded" such; wonder why!!! My one experience with First is that food will be about same as overseas airline Business Class.
Posts: 9975 | From: Clarendon Hills, IL USA (BNSF Chicago Sub MP 18.71) | Registered: Apr 2002
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Gil, I think the memory of that northbound steak was "helped" by some of that fine grape product you had the foresight to bring on board with you.
Also, it had to beat that Pizza Hut double sausage we shared in "downtown" Sanford, right?
-------------------- Ocala Mike Posts: 1530 | From: Ocala, FL | Registered: Dec 2006
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Rahmschnitzel on a DB InterCity Restaurant Car (read diner), Frankfurt-Munich, early 80s (time and time again)
Breakfast on a DB D or InterCity train (either off a tray in sleeper or in either a full or "Quik-Pik" diner on an IC, again in the early 80s.
Roast of Ribeye on the summer re-run of the Chief, 1972.
French Toast in a Union Pacific Dome Diner on the City of Saint Louis, 1967.
French Toast on the then Super Chief, 1973 (still made to ATSF recipe!).
The burgers on the CZ before simplified dining were not world's best ever, but sure beat Mickie Dee's
Posts: 1404 | Registered: Oct 2001
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-- Sunny Boy orange drink and four Lorna Doone cookies, aboard the New York Central's Cleveland Limited between New York and East Cleveland (1959).
-- Full English Breakfast aboard a British Rail Intercity train between Glasgow and London (1975).
-- Chicken Dinner (with double helpings of everything plus two desserts because the dining car was virtually empty) aboard the Lake Shore Limited between New York and Chicago (2002)
Lowlights:
-- Mystery Meat Dinner aboard the Overnight Express between Luxor and Cairo, Egypt (1989)
-- Stir Fry entree aboard the California Zephyr between Chicago and Sacramento (2006)
-- Every sandwich I've ever purchased in any Amtrak cafe car.
Depends on the meal. I think they do lunch better than Breakfast or dinner. In fact, you might get a better selection of options for breakfast in the cafe car.
It sounds like you're moving from west to east. If you get the chance, take the train from Toronto to Montreal at meal time. It's still quite civilized. Seat-side service from cocktail to after dinner brandy. No cigars though.
Posts: 518 | From: Maynard, MA, USA | Registered: Sep 2000
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Restaurant cars are rapidly becoming a thing of the past in the UK but to be fair the journey times are so much shorter so they aren't needed. My home city only has one restaurant service a day as compared to 27 on the timetable from 1994/95.
As Dilly found out the full English Breakfast was (and still is) excellent although expensive (it now costs about $32).
Best meal I ever had on Amtrak was the pork on the Sunset Ltd in 2005. The worst was an absolutely disgusting thing called - sorry, don't remember the exact name - something like a "Bob Edwards Scramble" for breakfast on the Capitol in the early days of "diner-lite". Revolting!
Posts: 395 | From: england | Registered: Sep 2002
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Ah yes, Mr. Williams -- the legendary "Bob Evans Scramble" (named after a popular breakfast chain here in the States, which is NOWHERE NEAR as bad as the AMTRAK version!!!)
Posts: 2428 | From: Grayling, MI | Registered: Mar 2002
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The current "special" of Chicken Fried Steak on every Amtrak long-distance train that uses Simplified Dining Services. Absolutely disgusting. This has been the "special" for over a year now.
Highlights:
First class meals on Acela.
Posts: 2355 | From: Pleasanton, CA | Registered: Apr 2007
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Applying not only to Amtrak Diners but any restaurant I know, when I see "Chef's Special" listed on a menu or, worse yet, a RECITED Special. That is always a "something else for me, please" moment.
Posts: 9975 | From: Clarendon Hills, IL USA (BNSF Chicago Sub MP 18.71) | Registered: Apr 2002
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Mr. Williams said:"Restaurant cars are rapidly becoming a thing of the past in the UK but to be fair the journey times are so much shorter so they aren't needed."
And I think I discovered that you can travel from Paris to Athens, a trip that takes several days and includes several trains, and never encounter a restaurant car. You're on your own! But at least you don't have to eat the Bob Evans Scrambler. Whaddya wanna bet that Amtrak has a 10 year contract to provide this concoction to us? So eat up! we're not going to get anything better until it's all gone!
Posts: 518 | From: Maynard, MA, USA | Registered: Sep 2000
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I've lost 15 pounds in the last year, without trying, which is highly annoying to me. I hope Amtrak/VIA/Rocky Mountaineer can help me put some of that back
-------------------- Make the most of it before Amtrak dies. Posts: 10 | From: Melbourne, Australia | Registered: Feb 2006
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A perfectly seasoned, with just a hint of lemon, and broiled filet of Red Snapper on the Broadway Limited westbound in June 1985. Delicious.
An English Breakfast between Falmouth and London in June 1990.
A "Track Pack" sold in the cafe car of the Blue Water Limited sometime in the period 1981/1982. Centerpiece was the largest and sweetest Red Delicious apple I have ever seen in my life--it was nearly the size of a canteloupe, perfectly ripe and juicy, and completely unbruised. It was accompanied by an assortment of cheeses, crackers, and other snacks--I nibbled all the way from East Lansing to Chicago.
Lowlights:
Any breakfast on our most recent trip to California and back in May of last year. Mostly the "Bob Evans" scramble (I've eaten at Bob Evans--they should sue!) and pieces of french toast impersonating cardboard (or was it the other way around), accompanied by half-warmed links of sausage (there is something inherently nauseating about cold sausage). I can live with Diner Lite at lunch and dinner, but bring back real breakfasts!
-------------------- --------Eric H. Bowen
Stop by my website: Streamliner Schedules - Historic timetables of the great trains of the past! Posts: 413 | From: Houston, Texas | Registered: Mar 2006
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Dining on the Capitol Limited in the '80s was luxury. First class, as it was called , had their own lounge with stuffed sofas and chairs, There we were served canape type "nibbles" with our drinks.From there it was into the first class section of the diner. While deciding on dinner we were served wine and pate. There was a chef that had his own secret recipe for barbequed chicken that was outstanding. Also in the '80s mountain trout stuffed with crab was often served on the CZ. And speaking of crab We went to Birmingham, Ala about 6 years ago on the Crescent, to a wedding. On the menu was broiled crab cakes on fried green tomatoes. That was the best crab cakes I have eaten before or since. The waiter told us that was a speciality of the chef. When she came up to see how we liked her food she got a round of applause. We were fortunate to have the same chef on our return and the same terrific crab. Over the years I don't remember a bad meal on any of the trains.Maybe that is selective remembering!!!
Posts: 1577 | From: virginia | Registered: Jun 2005
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I've only had one experience with the diner car on Amtrak, and it was this past June on the EB. I ordered a 2 eggs breakfast, which cost lower than the continental. The eggs were half warm, the hash browns were just warm enough, but thankfully were not soggy at all. The crescent was good, and I'll say this about Amtrak. They sure know how to brew up a good cup of coffee. Didn't order any breakfast meat, so I'll have to rely on other's opinions. Overall, not too bad, but can stand a little improvement.
Posts: 23 | From: Spokane, WA | Registered: Jun 2007
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I had the Bob Evans Breakfast Scramble last March returning from Boston to Chicago on the Late Shore Limited. I had a bad cold and didn't want to cough all over my fellow passengers so asked the sleeper attendant to bring me a Scramble. "A Bob Evans Scramble?" he said dubiously. Yes, I said, and he shook his head ever so slightly. "All right," he said, although it was clear he thought I was making a great mistake.
To my surprise (I had heard all the stories about the Scramble) it was not half bad at all. Maybe my taste buds were wasted by my cold, but I found it reasonably flavorful and its texture appealing. Possibly the guy in the kitchen who runs the microwave or convection oven got the timing just right.
Posts: 2236 | From: Evanston, Ill. and Ontonagon, Mich. | Registered: Feb 2007
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I like the"Bob Evans Scramble" but with me as long as there's enough Tabasco I can make it good. Most of the time anything on the EB has been very good. The only really bad meal I ever got was a dried out hamburger on the Coast Starlight, and a meal I had to send back on the Starlight that somehow never got to the oven, and once out of the over it wasn't bad at all.
Posts: 139 | From: myrtle creek oregon | Registered: Jul 2006
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Every meal taken aboard VIA's 'Canadian' from Vancouver to Winnipeg in April 2004. We were on-board for two dinners, two breakfasts, and a lunch. Each meal was an event and each meal had an entirely new menu......I mean the second dinner and the second breakfast each had entirely different items. The only drawback was seeing a dish at supper the first night, planning to try it the second night, and not being able to.
Highlight Runner-Up -
A steak prepared with just the right combination of seasonings by an obviously skilled chef aboard Amtrak's northbound 'City of New Orleans' in June 2002. I told my dinner companions how favorably it compared to other steaks eaten on the go. A short time later this huge black man......at least 350 pounds but maybe more......hoists himself from the galley wearing traditional chef's garb. One of my tablemates shouts to him in feigned disgust "Hey....did you cook this steak?" The chef answers "Yeah. What about it?". My new 'friend' points to me and says "Well this guy says it's the best steak he ever ate on a train." The chef breaks into a million dollar grin and says "I'm from New Orleans. What didja expect?"
I hope that guy is still cooking steak even though it means he probably doesn't work for Amtrak any longer.
Lowlight -
Sorry Henry. I had the Bob Evans Breakfast Scramble while fighting a horrid cold on the California Zephyr in April 2006. We were 'delayed' in Winemucca, NV for an hour or two (engine trouble) while I ate and I found it disgusting. Absolutely awful. Lumpy. Cold. Blech.
I would be tempted to say that it was just because I was so ill but later that day, as we had slipped to five hours lateness, I enjoyed the unexpected 'last supper' consisting of the the leftover Country Fried Steak special as we descended Donner Pass.
In other words, to have been able to enjoy the Country Fried Steak (which many find disgusting) and not the Breakfast Scrambler says something.
-------------------- David Pressley
Advocating for passenger trains since 1973!
Climbing toward 5,000 posts like the Southwest Chief ascending Raton Pass. Cautiously, not nearly as fast as in the old days, and hoping to avoid premature reroutes. Posts: 4203 | From: Western North Carolina | Registered: Feb 2004
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I realize I am not known for saying too much positive about New Orleans (last time there Feb '04, I didn't leave the Depot for any reason), but I will gladly say that Amtrak has had some truly exemplary people working there.
I remember a Locomotive Engineer walking into the Magnolia (Sleeper) Lounge and introducing himself "I'm Jerry Hudson and I'm your Engineer to Jackson....' I remember Sleepr Attendant Miss Brenda who was so exemplary, my usual $5 tip in a Roomette ($10 when I have a Bedroom) got popped to $15, I remember Chef Frick; white; and a dead ringer for Paul Prodhomme, who on a Chi-Memphis trip, prepared an exemplary Veal Chop with his own nutmeg flavored sauce. When I met him on the Memphis platform next AM, he said "now you come on back; as I have several other of my sauces to share with you on the chop or a steak'.
But I understand that post-Katrina, Amtrak has closed New Orleans as a crew base and has drastically cut back on their maintenance activites there (unwise; one less place to thaw out frozen equipment), these people have likely 'scattered' about the System or resigned from Amtrak. But you'll never hear me say bad of Amtrak's New Orleans p0eople.
Posts: 9975 | From: Clarendon Hills, IL USA (BNSF Chicago Sub MP 18.71) | Registered: Apr 2002
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The current "special" of Chicken Fried Steak on every Amtrak long-distance train that uses Simplified Dining Services. Absolutely disgusting. This has been the "special" for over a year now.
Mr. Smitty et al--
Regarding the Country Fried Steak, all I can say is "whaddyaspect"?
The cut is generally known as round steak and comes from the same area of beef cattle from which 'cube steak comes. No wonder there are images of this cut being pounded with a mallet as part of its preparation. Naturally, if it is covered with "goop', the lack of flavor and "toughness" from the beef will be masked. These cuts have a way of becoming hamburger and even "puppy chow" (will the filter allow that term?).
I think there are "caveat emptor' signs all over the place with this one - including it being highlighted as a "Chef's Special".
Posts: 9975 | From: Clarendon Hills, IL USA (BNSF Chicago Sub MP 18.71) | Registered: Apr 2002
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