RESTAURANT REVIEW:
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 Above: Filet mignon and lobster at Cagney's.
In the evenings, Cagney’s is Star’s traditional steakhouse. Perched high on Deck 13, the main room has views of the ocean through the floor-to-ceiling windows on either side. The annex, which is accessed through the Star Bar, overlooks the ship’s main pool area.
The décor of both rooms is conservative and done in various shades of earth colors. Somewhat puzzling are the photographs of Prohibition Era gangsters and actors who have portrayed them that adorn the walls in a few locations. But then you think that James Cagney first became famous for playing gangster roles and the connection is made. There is nothing frivolous about this venue, however. Rather, it is the place to come for a serious steak. The quality is first-class as is the preparation. I especially liked the filet mignon with the house pepper-corn sauce. As noted earlier, Cagney’s is a steakhouse in the evenings. During the day, it is open to guests staying in certain cabin categories for breakfast and lunch. The opportunity to have ala minute meals prepared for you each morning and at mid-day plus the personalized service is certainly a strong incentive for booking a suite. I found myself addicted to their mango and marinated berries lunchtime dessert. Cagney’s has a $25 cover charge for dinner. There is no cover charge for breakfast and lunch. 
Above: Mango and marinated berries, a lunch time dessert at Cagney's.
Below: A sampling plate of Cageny's dinner desserts. 
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Above: The passadore carves a cut of meat table-side at the Moderno.
The Moderno Churrascaria is Norwegian
Star’s latest dining venue. The concept upon which this venue is
based was first made popular by steakhouses in Brazil. Thus, Moderno
could be called a steakhouse but it is a much different experience
than the traditional steakhouse experience of Cagney’s. The meal begins with a trip to Moderno’s salad bar. This is not a lettuce and tomato salad bar but rather one with cheeses, Portobello mushrooms, and combination items such as potato and shrimp. There is also a choice of soups (bean soup and seafood chowder). You could easily make a whole meal out of what is offered here.
But do not do so. The secret to maximizing your enjoyment at Moderno is moderation. Many tasty things will be offered during the course of the meal and if you indulge too much at the beginning you will not be able to enjoy the good things that come later in the meal. Also, if you get to the end and find that you wish that you had had more of some item, you are free to go back and have more of that item. Indeed, it is encouraged. When you are finished with the salad/soup course, the server will bring a set of side dishes for the main course. These are to be shared amongst the table and include butted rice, black beans, garlic mashed potatoes and fried sweet bananas. Then a procession of servers will start arriving at your table with meat selections. There are ten in all and they include various preparations of chicken, pork, lamb and beef. You tell the server how much to carve off of the skewer. You can also control the pace with which the selections arrive by turning over a card that you are given - - red side means stop, green side means bring the next selection. I particularly liked the sirloin beef that had been marinated in garlic and sea salt. When combined with the fried banana side dish, there was a very good contrast of saltiness and sweetness. Moderno occupies one of the balconies overlooking Star’s lobby. As a result, live music from the lobby enhances the atmosphere. As with La Cucina, most guests opted for smart casual wear. The Moderno’s cover charge is $20. |
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Cruise ship specialty restaurant review - - Norwegian Star - -Norwegian Cruise Line - Four Restaurants - page 2