The National Harbor has a new chartered private yacht! Well kinda new. I attended the christening ceremony and inaugural sailing for Entertainment Cruises National Elite private yacht, which now sails out of National Harbor along with other commercial vessels like Spirit of Washington and the Odyssey. The ceremony included a renaming of the yacht because it was formerly known as the Romantica. We’ll stop at that because maybe she doesn’t want her old business out there. Let’s just say that the National Elite is new to you.
National Elite is 124 feet long, 24 feet wide with 3 decks. The Main Dining Salon and the Cocktail lounge, or as I like to call them, deck 1 and deck 2, have comfortable seating; it’s well spread out so people aren’t on top of each other. The decor reminded me of an old fashioned steakhouse, with it’s leather furniture and dark wood bars. I met WHUR’s general manager, 2 councilpersons from Colmar Manor and one from College Park, Robert W. Day, who said he’d just looked at PGC blog for the first time that day. My question: What took you so long?
On hand to christen the vessel was Maryland’s Lt. Governor Brown and his wife, the National Elite godmother, Karmen Walker Brown. Mrs. Brown gave the vessel a good whack with the champagne bottle and off we went. The National Elite sails along the Potomac River past Alexandria and on toward Haines Point. It’s an ideal vessel for family gatherings, small receptions, maybe even work related parties, but I wouldn’t overcrowd to the vessel’s full 150 passenger capacity, simply because the open area makes the ride feel like you’re on your own private yacht. But that’s just me. The vessel also has two plasma televisions and a private bridal changing suite. The top deck is a great space. It would be an ideal spot for romantic table dining by moonlight. Now about that dining, I can’t vouch for much. The two pieces of food I had were pretty bad. A duck ravioli was made with a too thick pasta, and the shredded duck filling had hints of barbeque sauce. The whole thing was covered in a duck sauce that reminded me of melted grape jelly. The other hors d’Oeuvres I had was very similar to the duck but in a quiche-like structure. In their defense, I always give any food establishment about 3 months to get their footing. Hopefully the National Elite‘s culinary staff will get theirs.
I can say that I would cruise aboard the National Elite again and again. The views are beautiful. Staff is attentive and quite frankly, I want to see the businesses that have invested in The National Harbor succeed.