Paula and myself chose to start our trip to Seattle from PHL on Sunday June 8th. I have read many horror stories about this train on this forum but the train gave us a direct route into CUS and we always wanted to experience the scenery along the New River Gorge.
The Cardinal pulled into PHL on time, we boarded from the lounge and were brought to bedroom A, one of only two bedrooms on the single sleeper train. The accommodations are the same as on any other Viewliner but they only have the two bedrooms, the H room and only 8 roomettes to offer (as the dining car crew and SCA use four of them). Surprisingly we were offered breakfast boarding at 8:20 AM.
The entire consist was 7 cars with the sleeper at the very back end. When we were called for lunch we didn't expect much from the café car (that they call the diner lite) but the food proved to be good. The diner lite was staffed by an all purpose chef/waiter named Craig. With what little resources had in the kitchen ( mainly a convection oven) he prepared some very good meals, all served with fresh fruit and or salads. The beef short ribs for dinner were very good and the scrambled eggs at breakfast the next morning were fresh, soft and tasty. Combining Craigs magic in the kitchen with the incredibly good service from Tom our SCA ( former LSL) it made for a very enjoyable experience. We arrived on-time in CHI.
The Cardinal pulled into PHL on time, we boarded from the lounge and were brought to bedroom A, one of only two bedrooms on the single sleeper train. The accommodations are the same as on any other Viewliner but they only have the two bedrooms, the H room and only 8 roomettes to offer (as the dining car crew and SCA use four of them). Surprisingly we were offered breakfast boarding at 8:20 AM.
The entire consist was 7 cars with the sleeper at the very back end. When we were called for lunch we didn't expect much from the café car (that they call the diner lite) but the food proved to be good. The diner lite was staffed by an all purpose chef/waiter named Craig. With what little resources had in the kitchen ( mainly a convection oven) he prepared some very good meals, all served with fresh fruit and or salads. The beef short ribs for dinner were very good and the scrambled eggs at breakfast the next morning were fresh, soft and tasty. Combining Craigs magic in the kitchen with the incredibly good service from Tom our SCA ( former LSL) it made for a very enjoyable experience. We arrived on-time in CHI.