What should you know?

The menu is heavily influenced by American Soul Food. The appetizer selections include Shrimp & Grits and Boudin Sausage Fritters. The signature soup is New Orleans Seafood Pepper Pot - a Creole bouillabaisse with calamari, shrimp, and scallops. Among the entree options are Cajun Spiced Sea Bass on Shrimp Jambalaya; Roasted Creole Half Chicken with Toasted Corn, Pecan Bread Pudding, and Buttered Chard; and Roasted Pork Tenderloin with White Rice and Greens on an Andouille Sausage Stew. For fussy eaters, there are also plain, less seasoned versions of chicken, beef, and salmon. Vegetarian main dishes are Eudora’s Artichoke Ravioli and Honey-Roasted Butternut Squash.

What’s it like inside?

Tiana's Place is a homage to the dining venue in The Princess and the Frog film, and resembles a New Orleans supper club, with rustic elements interspersed with purple and green fabrics, and fixtures of polished gold (think Mari Gras, only G-rated and classy). Live music, a first for a DCL rotational dining room, is performed on the main stage and features the jazz, swing, and blues sounds of Louisiana.

What are the specialties?

We've had several people tell us that the buttermilk beignets are the best dessert they've ever had on a cruise ship. Given that the beignets are sweet, hot, fried dough, we're not going to argue.