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Due to the wide range of dining options aboard the NCL Bliss, we didn’t get a chance to visit any of the main dining rooms until well into the cruise. Ultimately, we were ready to see what dinner was like without the dining package and/or paying a la carte. We decided to try Taste on this night (although all 3 main dining rooms serve the same food). Looking at the menu, it was pretty obvious that it didn’t compare to Le Bistro and Cagney’s. Yet, at the same time, the options were not completely unappealing. Oh, and I forgot to take a picture of both Taste and Savor. That forgettable? I guess we were about to see...
For our appies, my daughter went for the Smoked Mozzarella Ravioli with lobster cream. Appetizing in appearance, this ate surprisingly well. Although the lobster essence wasn't particularly strong, it did add the usual aromatics. The pasta was al dente and fairly thin while the cheese in the middle was ooey and gooey. We thought this would've been good as a main. I guess we could've asked for that in hindsight... My mom decided on the Stuffed Mushroom Caps with shallots, garlic, chopped walnuts, seasoned breadcrumbs and grated manchego cheese. It is safe to say this was not the prettiest attempt at plating. However, the caps were tender and full of ingredients which were varied and fairly subtle. Normally, manchego would be noticeable as well as the garlic, but the mix was not that impactful.
We also ordered 2 soups that included the Cream of Broccoli with cheddar cheese and Sweet Yellow Corn & Chili Bisque with Monterey Jack cheese and jalapeno. Thick and creamy, the cream of broccoli had an unmistakable essence. Some melted cheddar added more body to the soup. We liked how it was flavorful without being overly salty. I really enjoyed the bisque as it was sweet with depth. There was a background spice that helped balance off the flavors. Viv went for something simple in the Bruschetta featuring grilled ciabatta, ricotta cheese, roma tomatoes, garlic, basil and olive oil. Nothing complex here, but the bread was crispy and didn't get soggy. On top, the tomatoes were fresh and the drizzle of balsamic added the necessary acidity as well as sweetness.
Our final starter was the Smoked Sausage with russet potatoes and dijon mustard dressing. Yes, this was not really all that elegant and fairly simple. However, it was still enjoyable to eat regardless. The "potato salad" underneath was on point texturally where it was soft without being mushy. There was a pleasant tanginess from the dijon that helped lighten the heaviness of the dish. The sausage itself was moist and bouncy with a nice snap from the casing. My daughter went for the Potato Gnocchi with pesto cream sauce, sundried tomato and pine nuts. She liked how the gnocchi was seared and caramelized, but the texture was a bit too dense. The sauce was definitely creamy with the classic taste of pesto. Cutting through the heaviness was the necessary tang from the sundried tomatoes.
For myself I had the Southern Fried Chicken with mashed potatoes, corn and biscuit. I found the meat to be fairly moist where it certainly needed more seasoning (or brining). The batter itself was somewhat crunchy, yet it merely slid off the chicken once I cut into it. This created a disconnect between that and the meat. Nothing really interesting about the corn and mashed potatoes. The biscuit was not-so-great as it was hard and cold. It was no surprise that my son chose the Beef Short Rib Ragu braised in red wine atop pappardelle pasta with ricotta cheese and aged balsamic vinaigrette. Although a bit clumpy, the pasta was surprisingly al dente. There was plenty of shredded short rib which was fairly tender with some dry parts. It was well-seasoned and benefited from the acidity of the balsamic which created another layer of flavor.
Off to 2 fish dishes, Viv ordered from the classic entrees (available every night in all of the main dining rooms) choosing the Breaded Flounder Fillet with arugula salad, cherry tomatoes and mustard remoulade. As simple this was, the execution was pretty spot on. Flaky and moist, the fish was the beneficiary of a crispy and light breading. With a squeeze from the lemon wedge and splash of remoulade, there was enough tangy creaminess to compliment the fish. For my dad, he had the featured fish in the Baked Walleye Cod Fillet with spinach mashed potatoes, glazed carrots and lemon-butter sauce. Similar to the flounder, the cod was also moist and flaky. Breading was a touch thicker, yet still crispy and nicely browned. We would've liked to see a more tangy sauce, but it was not offensive. The glazed carrots were actually pretty good being sweet and not overdone.
Also selecting from the classic entrees, my mom opted for the Grilled New York Strip Steak with French fries and peppercorn sauce. Despite the uneven grill marks, the steak was prepared medium-rare as requested. With that being said, more char would've elevated the caramelized flavors and smokiness. The meat was sufficiently tender and the peppercorn sauce was impactful enough. Nothing special about the side of fries though. For dessert, my mom went for her standby with the Classic Vanilla Cheesecake topped by raspberry sauce. Considering this was a no-sugar added version, it was pretty solid. It was not that heavy for a baked cheesecake, yet it was still creamy and rich. Not surprisingly, it was sweet due to the addition of sugar substitutes.
Our last 2 desserts consisted of Black Forest Cake and Flourless Chocolate Cake. With a plethora of fresh whipped cream, the black forest cake was light and ate almost like an Asian cake. On that note, it was also not very sweet either and the tangy black cherry sauce only helped keep things bright. On the other hand, the flourless chocolate cake was predictably and expectedly more dense. We found it a bit dry, but not lacking in sweetness. Similar to the black forest cake, the fruity tang was provided by the berry compote on the side. Overall, the food at Taste was acceptable and was a touch better than the last NCL cruise I was on several years ago. I would still say that Holland America still has some of the best main dining room food compared to other mainstream cruise companies.
The Good:
- Mostly decent food
- Enough variety to please everyone
- Dining room not as nice as Manhattan Room
The Bad:
- Clear distinction between specialty restaurants and main dining rooms (as expected)
- Compared to specialty restaurants, the food at main dining rooms are more akin to catering
As a rule, when we find a restaurant that is all things to everyone, it is a reason to run far away. Hey, I've always said (and others as well) - do one thing right and do it well. So when we looked at the menu of Food Republic aboard the NCL Bliss, it initially scared us and we vowed not to eat there for the duration of the cruise. Think of it, put Korean, Vietnamese, Japanese, Thai and Chinese into one restaurant - there is no way it can be good. But I get it. Limited space on a cruise ship means they have to group some things together. So for the purposes of curiosity, we did eat there anyways.
We ended up doing mostly the Japanese offerings including the Tonkatsu and Black Cod Skewers. Inexplicably, the pork loin tonkatsu was cut into think strips and topped with honey mustard, radish, dried chorizo and bonito flakes. Although each piece was crispy, the meat was slightly dried out and there was just too much "stuff" on top. We would've much preferred a whole tonkatsu (that was less thin) that we could cut up by ourselves. Coated with a lemon miso glaze, the Black Cod Skewers were actually pretty good despite the lack of charring. Although it is pretty hard to mess up black cod due to its fat content, they still did a good job where the fish was buttery and soft. I found the glaze to be a nice balance between sweet and savory with a background tang.
Of course we didn't ignore the sushi, so we went with classic Dragon Roll consisting of unagi, avocado, shrimp tempura, imitation crab and unagi sauce. This certainly looked like any other specialty roll from a Japanese restaurant on land. In some aspects, it was not bad but the rice was a little soft for our liking. Other than that, the avocado was fresh while the eel was soft and there was enough sauce. The other roll was the Salmon Belly Roll with salmon roe and green apple. As expected, this was a light and refreshing as there were not many strong flavors at play. Again, the avocado as well as the cucumber were fresh. Salmon was buttery and soft but a little lacking in flavor though. Rice was still soft, but since there was a bit less, it wasn't as apparent.
Continuing with Japanese, we tried the Ramen with BBQ Pork Belly in a lemongrass broth. Okay, I know I shouldn't have been expecting much, but still this was a fail. First, the broth didn't really go with the rest of the ingredients. It wasn't rich nor flavorful enough to stand up to the noodles and the pork belly. The belly was probably the only good thing about this as the egg was not even done properly. At the very least, we ended off with a fairly decent attempt at Shrimp Pad Thai made with real tamarind. It was also spicy, which was a pleasant surprise. The noodles were a bit soft though, but this was our favorite item of the bunch. The large shrimp were also done properly with a meaty snap. Yet, that wasn't enough for us to justify spending any extra money to eat at Food Republic. We suspected this already. It was just plain stupidity on our part.
The Good:
- Lots of choice
- Excellent location with plenty of natural light
- Interesting "order-at-your-table" computer screen
The Bad:
- Food is okay, but not worth the extra cost
- Small portions
In the late 90's we were seeing a new trend appear in the cruise industry - alternative dining options for a fee. The usual main dining room with an early and later seating at fixed table arrangements were not the only place someone could dine at anymore. So we saw the rise of specialty French, Italian and Asian restaurants as well as steakhouses. Hey, we even started to see established restaurants on land set up shop aboard cruise ships. Now we are seeing another genre being included - American BBQ. On paper, Q Smokehouse aboard the NCL Bliss sounded like the real deal with menu descriptions that rivalled those in Texas. Hey, I've been there and even though I wasn't expecting anything close, I still had medium-high hopes.
To start things of, we had the Deviled Eggs with maple sugar glazed bacon. Honestly, I believe deviled eggs are making a comeback. Often forgotten and associated with the 80's and earlier, deviled eggs never got the love I thought they should. These were pretty good with creamy egg yolk spiked with enough seasoning a touch of mustard. The sweet and smoky bacon did elevate the flavors as well as providing texture. Next, I thought the Fried Green Tomatoes to be so-so. Even though the crumb coating was uniformly crispy, it merely slid off the firm tomato. It was almost as if the coating and the tomato were 2 separate dishes. Lack of cohesiveness literally and figuratively. It was topped with red pepper jam, bacon and blue cheese crumble. The strong flavored ingredients were all there, but it just seemed something was missing.
The Texan Crab Cakes with chilled pimento cream was appreciably better. I'm glad they didn't serve the same version as Cagney's. That would've been a total rehashing of things from different restaurants on board. These were quite good with evenly browned sides. Unlike the one at Cagney's, the ones here were a mix of crab and peppers. Hence, there was a variation of flavors that did mask the delicate sweetness of the crab. No matter, it was texturally on point though, so we still enjoyed them. Our last appie was the Tex-Mex Style Tortilla Soup with red onion and cilantro. This wasn't bad where the balance of tang and spice made the soup appetizing. It wasn't heavy despite the viscosity and the crunch from the tortillas added texture. We actually didn't order this. Instead, the server added this for no charge.
Onto the BBQ, my son went for the Beef Short Rib with pickles, chunky potato salad, coleslaw, BBQ beans and jalapeno cheese corn bread. Yes, it wasn't a whole lot of short rib on the platter as he easily dusted this off. It was good though being tender with rendered fat. It was mildly smoky and could've used more rub. My daughter kept it simple with the Pulled Pork with the same sides. This was not very good as the pork was stringy and dry. Yes, we sauced it afterwards with the available BBQ sauces at the table, but that only served to make it wet and sweet. Sides were okay though as the potato salad was indeed chunky with a nice tang to it. Beans were a bit sweet, but pretty typical. Corn bread was decent being somewhat moist with a touch of heat and tang from the jalapenos.
My parents weren't really all that hungry and shared the BBQ 1/2 Chicken that looked rather appealing at first glance. It sported a nice hue as well as well-rendered skin. Although the dark meat was somewhat moist, the white meat was dry and rather bland. There was smokiness, but not as strong as we would've liked. For myself, I went big with the Pitmaster Platter consisting of BBQ chicken, beef brisket, pork spareribs and jalapeno & cheese sausage. No need to talk about the chicken as it was not very good. Brisket was awful as it was dry and hard. Despite sporting a nice bark, the meat itself was almost inedible. By visuals alone, you can probably tell it was more like jerky... Ribs were okay though being fall off the bone while still being meaty. Nice bark on it too. I liked the sausage as it was bouncy and juicy with a snap casing.
Off to the sweets, we shared the Warm Skillet Brownie as well as the Peach Cobbler. Both were served with vanilla ice cream. The brownie was okay where it was rich and moist. However, it was really sweet though that partially obscured the chocolate flavor. I really didn't like the peach cobble as it was a buttery mess. Somehow, the batter was undercooked, so the whole thing was wet and mushy. Furthermore, it was too sweet. As you can probably guess right now, we were not impressed with Q Smokehouse aboard the NCL Bliss. Yes, we cannot compare with on-land BBQ, but this was an insult to Texas-style BBQ. If you are ever on an NCL ship and this restaurant is on that ship, take a hard pass. You will do better at the buffet and that is free.
The Good:
- Loved that they tried to do a BBQ restaurant
- Service was top notch
The Bad:
- Food was subpar
- Not sure why we had to pay extra for this as the free one on Carnival was better
After our solid specialty restaurant experience at Le Bistro (not surprising as we've done it twice before on previous NCL cruises), we were looking forward to our dinner at Cagney’s. For those who aren’t familiar with NCL’s specialty restaurants, Cagney’s is another one of their longstanding offerings. This is their classic steakhouse featuring all of the usual options including appetizers and sides. We’ve had it once before aboard the Pride of America and came away pleased. With that in mind, we had the same expectations this time around.
Packed and super busy, Cagney’s was much more popular than Le Bistro possibly because who doesn’t love a good ol’ American steakhouse? We ended up trying almost all of their appetizer options including the Iceberg Wedge Salad. Interestingly, the lettuce did not resemble a wedge, rather it was a half-dome. Regardless, it was fresh and crisp. I liked that they didn’t overdress the salad and there was plenty of blue cheese. We found the Ahi Tuna Tartare was a bit on the bland side even though there was the promise of wasabi, pickled ginger and green onions. The tuna was buttery and meaty but could’ve used more seasoning. The lattice chips on top were crispy and went well with the soft tuna.
One of their signature dishes is the Lumb Crab Cake with lemon mustard cream and radish salad. After several orders, we could see why. The large freshly made disc was full of crab and no filler. Fluffy and full of appealing crab texture, this was only lightly seared for color. The natural briny sweetness of the crab was highlighted even though the creamy sauce did add some acidity. This was better than many of the "on land" restaurants I've been too. We also enjoyed their Lobster Bisque as it was purposefully salty (without being overly so) and featured the classic aroma of lobster. This was amped even further with chunks of lobster. It wasn't too thick either, so it wasn't too heavy or cumbersome to eat.
One of the more surprising appies was the Slow-roasted Pork Belly with apple cider marinade and honey soy sauce. It not only looked appealing with a caramelized glazed exterior, it was also texturally on point. With just enough fat and plenty of tender meat, the buttery pork belly practically melted-in-our-mouths. Furthermore, it was perfectly balanced between sweet and savory. Something rather classic was the Prawn Cocktail. It featured 3 giant prawns that were prepared properly. Meaty, de-veined and naturally sweet, there really wasn't the need for the cocktail sauce. However, we did use it because it added the usual sweet tanginess as well as a bite from the horseradish.
For our steaks, I went big with the 20oz Porterhouse prepared medium-rare. It was mostly that except for some of the edges of the striploin portion. I found the meat to be tender with the filet side to be more buttery (as expected). Since this was not a very big porterhouse as it was more of a T-bone, the filet was pretty small. The striploin was also tender but much meatier where it was not as soft as I would’ve liked. My daughter had the second biggest steak in the 16oz Roasted Prime Rib. She also requested medium-rare and it was perfectly so. This was one of the better dishes as the meat was melt-in-her-mouth tender. It was also well-seasoned where the rub had penetrated the meat. As you can see in the picture, the meat was pretty uniformly medium-rare throughout indicating proper preparation.
My son decided on his favorite cut being the 10oz Striploin cooked to medium-rare. This was prepared properly and more evenly than my steak. Of course being only one cut and uniformly thick, this was an easier task. However, it was similar to mine as it was meaty and decently tender but not as much as he would’ve liked. There was a nice sear and his Maitre’d butter was a good compliment. Viv had something smaller in the 5oz Tenderloin. It was textbook medium-rare where it was buttery soft. Being a tenderloin steak, it wasn’t as flavourful as the other cuts, but the Bearnaise helped provided some fattiness. I kept making fun of her 5oz compared to my 20oz which made her give me the death stare...
My mom had the Surf and Turf consisting of the same 5oz tenderloin as well as a skewer of prawns. The steak was exactly like Viv’s in terms of execution and texture. She also had the Bearnaise, which was necessary in my opinion due to the leanness of tenderloin. The prawns were appealingly grilled where there was a nutty caramelization on the outside. Texturally, they were meaty with a sweet snap. Moving away from steaks, my dad had the Fisherman’s Platter. This consisted of shrimp, scallops, calamari, branzino and crab cake with mustard remoulade and sweet chili dip. He asked for it to be grilled and all of the seafood was pretty much on point. Of course, the crab cake was exactly as good as the appie portion.
We decided to get all of the Sides including truffle mashed potatoes, parmesan truffle fries, onion rings, cheesy soft polenta, broccoli, creamed corn, mushrooms and mac n’ cheese. The highlights included the creamy soft polenta and the plump corn. It was not overcooked where the sweet pops were welcomed. I thought the fries were pretty mediocre as they weren’t that crunchy and the mashed potatoes could’ve been more flavorful. Broccoli and mushrooms were cooked right while the onion rings were crunchy.
Onto dessert, Viv and I shared the 7-Layer Chocolate Cake served with vanilla ice cream. This looked impressive at the table beside us which lead us to ordering it. Good decision as it was really good. Each layer was soft and fluffy with enough moisture while not being wet. The cake was chocolaty without being overly sweet. I’m not sure where they get their ice cream from, but it was not that smooth. My daughter went for the Chocolate Brownie which was beautifully plated. Yet, that was the only positive thing about it as it was rather dry and too dense (even for a brownie). It was predictably sweet, but it was full of chocolate flavor.
My mom decided on the Butterscotch Cheesecake with caramel sauce. It was also nicely plated and the cheesecake itself was textbook. Appealingly dense and creamy, it was full of cheese essence and flavor. It was very sweet though due to the butterscotch. That in itself wasn’t very appetizing to me, yet at the same time, I can see how some people with a higher sweetness tolerance enjoying this. My dad shared the Raspberry Creme Brulee with my mom (she has a sweet tooth) and it was also pretty textbook. The custard had the ideal viscosity and exhibited plenty of raspberry within it. The sweetness was purposeful and the sugar topping was perfectly torched. So other than a few small issues here and there, Cagney's delivered as a steakhouse. The meats were prepared right and the appies were tasty. Definitely recommended as a choice if you have a dining package.
The Good:
- On point preparation of steaks
- Solid appies
- That crab cake...
The Bad:
- Some sides were meh
Traveling to different places in the world not only allows us to learn about history and various cultures, it affords us the opportunity to eat! Yes, that is probably more important than the other stuff... LOL... However, when we find something really tasty, it can often be a blessing and a curse at the same time. You see, the chances of returning for a second taste are pretty remote, especially when the destination isn't exactly close and/or easy to get to. So imagine the anticipation when I knew I would be going back to Juneau and yes, Tracy's King Crab Shack! Well, it isn't really a shack anymore as it has moved into a B&M location close to where it was before.
Yes, the highlight of our visit to Juneau was heading over to Tracy's... Well, since Viv wasn't overly enthused about another cruise to Alaska (#firstworldproblems), she was game for the Crab Shack Combo featuring a little of everything including their Famous King Crab Bisque served with Garlic Rolls. I've had the bisque before and for me, this has to be one of the better ones I've had anywhere. Usually, a bisque can be rather heavy where finishing the whole thing is a chore. Although this version was still rich, it was thin enough to be eaten easily. It was purposefully salty with plenty of sweet bininess. The side of garlic rolls was great for dipping into the bisque as well as into the clarified butter. They were soft and aromatic.
Also included was their excellent Crab Cakes that look more like chicken nuggets. That was a good thing as they were little bite-sized crispy bundles of fluffy joy. I swear I could've eaten a dozen of these by myself. I didn't because we had more food aboard the ship later! Alright, onto the main event with the King Crab Leg. I noticed that the ones served with the combos were slightly smaller than the ones ordered a la carte. No matter, it was still plenty big while being fluffy with an appealing rebound. There was the natural sweetness accented by the salt water it was cooked in. Yes, we dipped it into the clarified butter. Yummy. I can't wait to come back again. Well, that is probably when I'm much older and retired. Viv swore to never go on another Alaskan cruise. We'll see about that.
The Good:
- Solid eats
- Love the location and vibe
- Reasonably-priced IMO
The Bad:
- Unfortunately, no more AYCE crab legs
Posts
Due to the wide range of dining options aboard the NCL Bliss, we didn’t get a chance to visit any of the main dining rooms until well into the cruise. Ultimately, we were ready to see what dinner was like without the dining package and/or paying a la carte. We decided to try Taste on this night (although all 3 main dining rooms serve the same food). Looking at the menu, it was pretty obvious that it didn’t compare to Le Bistro and Cagney’s. Yet, at the same time, the options were not completely unappealing. Oh, and I forgot to take a picture of both Taste and Savor. That forgettable? I guess we were about to see...
For our appies, my daughter went for the Smoked Mozzarella Ravioli with lobster cream. Appetizing in appearance, this ate surprisingly well. Although the lobster essence wasn't particularly strong, it did add the usual aromatics. The pasta was al dente and fairly thin while the cheese in the middle was ooey and gooey. We thought this would've been good as a main. I guess we could've asked for that in hindsight... My mom decided on the Stuffed Mushroom Caps with shallots, garlic, chopped walnuts, seasoned breadcrumbs and grated manchego cheese. It is safe to say this was not the prettiest attempt at plating. However, the caps were tender and full of ingredients which were varied and fairly subtle. Normally, manchego would be noticeable as well as the garlic, but the mix was not that impactful.
We also ordered 2 soups that included the Cream of Broccoli with cheddar cheese and Sweet Yellow Corn & Chili Bisque with Monterey Jack cheese and jalapeno. Thick and creamy, the cream of broccoli had an unmistakable essence. Some melted cheddar added more body to the soup. We liked how it was flavorful without being overly salty. I really enjoyed the bisque as it was sweet with depth. There was a background spice that helped balance off the flavors. Viv went for something simple in the Bruschetta featuring grilled ciabatta, ricotta cheese, roma tomatoes, garlic, basil and olive oil. Nothing complex here, but the bread was crispy and didn't get soggy. On top, the tomatoes were fresh and the drizzle of balsamic added the necessary acidity as well as sweetness.
Our final starter was the Smoked Sausage with russet potatoes and dijon mustard dressing. Yes, this was not really all that elegant and fairly simple. However, it was still enjoyable to eat regardless. The "potato salad" underneath was on point texturally where it was soft without being mushy. There was a pleasant tanginess from the dijon that helped lighten the heaviness of the dish. The sausage itself was moist and bouncy with a nice snap from the casing. My daughter went for the Potato Gnocchi with pesto cream sauce, sundried tomato and pine nuts. She liked how the gnocchi was seared and caramelized, but the texture was a bit too dense. The sauce was definitely creamy with the classic taste of pesto. Cutting through the heaviness was the necessary tang from the sundried tomatoes.
For myself I had the Southern Fried Chicken with mashed potatoes, corn and biscuit. I found the meat to be fairly moist where it certainly needed more seasoning (or brining). The batter itself was somewhat crunchy, yet it merely slid off the chicken once I cut into it. This created a disconnect between that and the meat. Nothing really interesting about the corn and mashed potatoes. The biscuit was not-so-great as it was hard and cold. It was no surprise that my son chose the Beef Short Rib Ragu braised in red wine atop pappardelle pasta with ricotta cheese and aged balsamic vinaigrette. Although a bit clumpy, the pasta was surprisingly al dente. There was plenty of shredded short rib which was fairly tender with some dry parts. It was well-seasoned and benefited from the acidity of the balsamic which created another layer of flavor.
Off to 2 fish dishes, Viv ordered from the classic entrees (available every night in all of the main dining rooms) choosing the Breaded Flounder Fillet with arugula salad, cherry tomatoes and mustard remoulade. As simple this was, the execution was pretty spot on. Flaky and moist, the fish was the beneficiary of a crispy and light breading. With a squeeze from the lemon wedge and splash of remoulade, there was enough tangy creaminess to compliment the fish. For my dad, he had the featured fish in the Baked Walleye Cod Fillet with spinach mashed potatoes, glazed carrots and lemon-butter sauce. Similar to the flounder, the cod was also moist and flaky. Breading was a touch thicker, yet still crispy and nicely browned. We would've liked to see a more tangy sauce, but it was not offensive. The glazed carrots were actually pretty good being sweet and not overdone.
Also selecting from the classic entrees, my mom opted for the Grilled New York Strip Steak with French fries and peppercorn sauce. Despite the uneven grill marks, the steak was prepared medium-rare as requested. With that being said, more char would've elevated the caramelized flavors and smokiness. The meat was sufficiently tender and the peppercorn sauce was impactful enough. Nothing special about the side of fries though. For dessert, my mom went for her standby with the Classic Vanilla Cheesecake topped by raspberry sauce. Considering this was a no-sugar added version, it was pretty solid. It was not that heavy for a baked cheesecake, yet it was still creamy and rich. Not surprisingly, it was sweet due to the addition of sugar substitutes. 
Our last 2 desserts consisted of Black Forest Cake and Flourless Chocolate Cake. With a plethora of fresh whipped cream, the black forest cake was light and ate almost like an Asian cake. On that note, it was also not very sweet either and the tangy black cherry sauce only helped keep things bright. On the other hand, the flourless chocolate cake was predictably and expectedly more dense. We found it a bit dry, but not lacking in sweetness. Similar to the black forest cake, the fruity tang was provided by the berry compote on the side. Overall, the food at Taste was acceptable and was a touch better than the last NCL cruise I was on several years ago. I would still say that Holland America still has some of the best main dining room food compared to other mainstream cruise companies.
