Carnival Cruise Line has announced that it will debut an all-new barbecue venue onboard the Carnival Horizon.
The new ship will feature Guy's Pig & Anchor Bar-B-Que Smokehouse|Brewhouse, an expansion of Fieri's eateries onboard other Carnival ships.
The new restaurant will offer the best of both worlds according to Carnival, including authentic, down-home smoked-on-board barbecue and traditional sides created by the renowned chef paired with craft beers brewed at an onboard brewery within the restaurant.
"I'm excited about launching my newest shipboard eatery at Carnival," said Fieri.
"I know what it takes to make real-deal barbecue - quality meats smoked 'low and slow' and top-notch sides using the freshest ingredients," Fieri added. "And when you combine down-home barbecue with a cold beer brewed right on board, you have a truly outta bounds experience."
Guests are encouraged to have napkins at the ready as the experience looks to be a messy one. On the menu will be a variety of favorite dishes: smoked brisket, Memphis-style baby back ribs, dry-rubbed and grill-finished chicken, pulled pork, and cedar-smoked salmon with an apricot glaze.
Several signature dishes will also grace the menu.
Dragon Chili Cheese Fries featuring smoked beef brisket, cheddar cheese, onions and jalapenos; Trash Can Nachos topped with pulled pork, Bourbon Brown Sugar BBQ sauce and melted cheese; and The Smokehouse Melt, with pulled pork, sliced brisket, double smoked pork belly bacon, two slices of cheddar cheese, homemade pickles and donkey sauce are all included in the lineup.
The award-winning beverage team has developed a craft beer that will be served alongside meals at Guy's Pig & Anchor Bar-B-Que. Colin Presby, the only brewmaster in the North American cruise industry, is developing four microbrews that are designed to be paired with the menu items in the new venue.
"Guy has been a great partner for the past six years and his new Guy's Pig & Anchor Bar-B-Que Smokehouse|Brewhouse aboard the new Carnival Horizon is the perfect expansion of our partnership, offering lip-smacking barbecue and refreshing craft beers enjoyed in a fun and festive atmosphere," said director of specialty dining for Carnival Greg Poplewko.
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The new restaurant will seat 138 people and is located along the ship's promenade. There will be both indoor and outdoor seating; booths and high-top tables; and a bar illuminated with Fieri's signature catchphrase, "Flavortown."
This isn't the only new dining experience that Carnival will offer onboard the Horizon. Bonsai Teppanyaki will add to Carnival's Asian food options.
Guy Fieir's dining establishment will be open from 5 p.m. until "late" each night of the cruise, and there will be a free self-service BBQ lunch buffet from noon to 2:30 p.m. on embarkation day and sea days.
Look for the Carnival Horizon's debut in the spring of next year.
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