On our fourth day in San Diego, we visited the USS Midway Museum. USS Midway entered service just after the end of World War II, and had a distinguished career spanning nearly five decades. The carrier saw significant action during the Vietnam War and later during the Gulf War. Midway became a museum after being decommissioned in 1992.
We ended up spending most of the day there, exploring the ship and its exhibits. Nearly every aircraft to serve on U.S. Navy carriers can be seen on the ship, ranging from the World War II-era propeller planes on into the modern era, including an extensive collection of helicopters. What I wasn't expecting was an incredibly wide-ranging self-guided tour of the lower decks. We got to see where the sailors slept, lived, and ate. Midway's galleys were well-known for having some of the best food in the navy.
One of the more interesting aspects we learned about life on a navy ship was the strictly enforced class system between the ranks. We toured several different dining areas for enlisted men, chief petty officers, junior officers, and senior officers. Certain doors and hatches were labeled "officers country," indicating areas restricted to commissioned officers. There was also a special dining area where pilots were allowed to eat before changing out of their dirty flight suits.
The various dining areas also had example menus posted. The officers' menu included:
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| Buffet line at the enlisted mess |
One of the more interesting aspects we learned about life on a navy ship was the strictly enforced class system between the ranks. We toured several different dining areas for enlisted men, chief petty officers, junior officers, and senior officers. Certain doors and hatches were labeled "officers country," indicating areas restricted to commissioned officers. There was also a special dining area where pilots were allowed to eat before changing out of their dirty flight suits.
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| Senior officers' wardroom |
The various dining areas also had example menus posted. The officers' menu included:
- Creole soup
- Jamaican jerk chicken
- Salisbury steak
- Steamed rice
- Au gratin potatoes
- Mushroom gravy
- Simmered peas and onions
- Hot dinner rolls
- Salad bar
- Dessert bar
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| Junior officers' wardroom, with silver service on the left |
- Surf and turf
- Baked potato
- Green beans
- Salad
- Pie and ice cream
The kitchen on the ship was truly immense. We saw enormous stew pots, pressure cooker, meat slicers, and more.
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| Giant stew pots |
We ended up spending most of the day on the Midway, and it was a great experience I would heartily recommend. In the evening, we walked around in San Diego's Old Town dined at Cafe Coyote, a venerable Mexican restaurant known for its freshly made tortillas and extensive tequila menu.
We both enjoyed some sizable margaritas.
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| Shrimp and fish tacos |
Ariel ordered shrimp and fish tacos and I had chile verde (pork and tomatillo stew).
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| Chile verde with housemade tortillas |
This would be our last night staying in Little Italy before moving on to the next part of the trip. Next time, we get out of town for the day before settling in on Mission Bay. Stay tuned!
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