Home AMERICAN CRUISE LINES Ohio River 2018

July 17-27, 2018

Our eighth cruise with American Cruise Lines is down the Ohio River from Pittsburgh to St. Louis.

|≤ <<< Mon, July 16, 2018 >>> ≥|

At 0641 it’s 70o in Salisbury, headed for Pittsburgh. We finished packing and left the house at 0930 and drove to Weeping Willow Kennel where we dropped off Buddy before heading for SBY. Check-in was easy as was the journey through TSA. We boarded on time for an on-time departure and the brief flight to PHL. We landed on runway 35 for the short taxi to gate F5. We took the shuttle to the C terminal and presented ourselves at Legal Seafood for lunch. LEW had a pair of Tanqueray martinis (11.50) and I enjoyed a Long Island Iced Tea (8.95). LEW selected a mug of Maryland Cream of Crab soup (7.50) and I picked New England Clam Chowder (7.95). LEW finished with a jumbo shrimp cocktail (16.50) and I ordered a bowl of mussels (14.95). From there we walked out to gate B1 for our 3 hour wait for the flight to PIT. We boarded on time, but traffic delays kept us at the gate until 1630, 30 minutes late, with wheels up at 1645 from PHL on 27L. Though we did get a direct route to PIT, we were limited to 8000’ so there was no cabin service as we were below the 10000’ required. Fortunately, Lew had secured drinks before departure. We landed in Pittsburgh about 16 minutes late and Anne Marie, our driver from Mears Transportation was waiting for us and took us to the Pittsburgh Hampton Inn. We checked-in to room 204 at the Hampton and promptly walked down the street to Eleven, where we had 1930 reservations. Our little corner table was out of the way, and as it turned out, out of light. Lew started with Dewars and Soda (9) while I had my Maker’s Mark Manhattan (13). Lew started with a Summer Salad (12) of sweet corn, wax beans, patty pan squash, petite tomatoes, pickled onion, burrata, brioche croutons, pine nuts, young greens, Meyer lemon & pink peppercorn vinaigrette which she pronounced as excellent. I had the Heirloom Tomato Salad (12) of Champagne vinaigrette, pea shoots, vincotto, basil, crispy wheat, Manchego, sun gold tomato & squash blossom purée. While we waited for our entrees, the chef sent out a bowl of their Heirloom Tomato Gazpacho of yellow tomato, cucumber, & toasted almonds. For her entrée, Lew selected the Beef Tenderloin (41) with potato gnocchi, shiitake mushrooms, spinach, warmed Point Reyes blue cheese, pistachio pesto, & jus and I had the Wild Alaskan Halibut (36) with golden tomato & parmesan custard, green beans, sweet onion, & puffed spelt. By this time, it was too dark to see, so we skipped dessert and returned to the room. At 2115, it’s 81 and we’re done for the night.

Embraer Jet Legal Seafood Menu Drinks Cream of Crab Soup NE Clam Chowder Shrimp Cocktail Mussels Pittsburgh Rex Drinks Summer Salad Tomato Salad Gazpacho Halibut Tenderloin Departure Info