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Old 02-26-2010, 07:24 PM   #1
Luv2Roam
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Thumbs up Artist Point -- dinner 02/26/10

2 adults.

We ate there probably in 2002. And it was "okay"; a little on the disappointing side. So we had not returned until now. And glad we did.

Great service first of all. We had a 5:30 ADR. (When they open.)

We were served warm, fresh bread with butter.

DH and I each had an appetizer.
Me: Smokey Portobello Soup with Roasted Shiitakes and Chive Oil.
DH: Venison Pot Stickers with Tamarind Ponzu.
DH had a spoon of my soup, and I had a bite of his pot sticker.
Soup was very good and flavorful. I love mushroom soup, so just had to try it. And was not disappointed.
DH loved the pot stickers. Very meaty. And we could tell the meat was of very good quality. The server warned DH the dipping sauce was spicy. But neither of us thought it was at all. But it was yummy.

For my main course I also had Mixed Greens Salad (with Roasted Pear, Champagne Vinagrette, Black Diamond Cheddar and Candied Hazelnuts). Pretty yummy stuff. But can't say I would have known any pears were in the salad. And although it was good, I probably would not order it again. Not a must do.
However, I also ordered a side dish of Artisan Cheese and Macaroni with Basil Crust, for $4. Now for $4 I was not expecting much in a place like AC. I was expecting basically a scoop.
I got an oblong casserole dish with lots of mac n cheese. DH had a few bites, and I brought home probably 75% of it.
I wanted to see if their mac n cheese was better than Chefs de France. The answer is YES.

Can't believe it was only $4. They had several sides I was tempted to try. Another I debated about was the Sweet Potato-Hazelnut Gratin. (Also $4.) Even the server recommended it.
They also offer Truffle Fries ($4). But sounded like just french fries in truffle oil.

DH almost ordered the salmon. But instead ordered Marinated Grilled Berkshire Pork Chop, with Butternut Squash Ravioli, Wild Mushroom Ragout and Roasted Garlic Demi-Glaze.
BIG thumbs up! Ding, ding, ding. We have a winner!
While eating he said we have to come back there more!

Too full for dessert.

While waiting for opening: We waited in the bar area, and they serve quite a few bar food options. One that sounded good to us was shredded pork flat bread. (Or something called similar to that.) They also have nachos and other choices. We did not think the prices were bad and never would have thought to grab a bite there sometime. But would be willing to try it.

I liked the mac n cheese so much I got the recipe. I don't know if the Dis recipe database has it or not. If it doesn't, I will add it. The title is "Tillamook Mac and Cheese with Maytag Crust". However the recipe does not include basil, which was in the crusty topping I had tonight.

So way back when we were not as impressed. Tonight we were.
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Old 02-26-2010, 09:02 PM   #2
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Thanks for the review! It seems like Artist Point has been getting a lot of rave reviews lately.
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Old 02-27-2010, 12:53 AM   #3
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we may have to add this to our list!
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Old 02-27-2010, 04:37 AM   #4
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fabulous review, can't wait to try Artists Point in August!

Please share the recipe for the mac & cheese!
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Old 02-27-2010, 05:18 AM   #5
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Now that search is up and running, I found it on the recipe thread. Below I made slight modifications to the cut and paste I did for it to match what I was given.
Note: Their menu refers to this as "Artisan Cheese and Macaroni with Basil Crust". And there is no basil in this recipe. But there was plenty if very fine grounded green in the crust. Assuming they took fresh basil and took it down to a fine powder. The pasta from last night I think was penne.

Tillamook Mac and Cheese with Maytag Crust - Artist Point
Serves 4

4 Tbsp Butter
3 Tbsp Flour
3 Cups Milk
1/2 Tsp Kosher Salt
1/4 Tsp White Pepper
1 Cup Shredded Tillamook Cheddar Cheese
4 Cups Cooked Pasta
1 Cup Maytag Bleu Cheese, crumbled
1/2 Cup Panko Japanese Bread Crumbs

1. Melt Butter in 1-qt saucepan over low heat. Whisk in Flour, stirring to combine. Cook 2 to 3 minutes. Cook over low heat for 5 minutes.

2. Gradually add Milk, whisking constantly until thickened. Season with Salt and Pepper.

3. Add shredded Tillamook Cheddar and stir to incorporate evenly.

4. Preheat oven to 375 degrees F.

5. Pour sauce over cooked Pasta, stir to coat and place in an oven-safe dish.

6. Combine crumbled Maytag Bleu Cheese and Panko Bread Crumbs, and top Pasta and Cheese Sauce.

7. Bake in oven at 375 degrees F for approximately 30 minutes. Center should be hot and the topping should be golden brown.
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Old 02-27-2010, 05:39 AM   #6
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yum yum, thanks for that,,,,might just have to make it to try it out!
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Old 02-27-2010, 09:25 AM   #7
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Hey,thanks for the review. We decided to try it! I cancelled San Angel Inn(love the atmosphere,but reading not so good reviews)and will be going to Artist Point instead.

Last edited by airhead; 02-27-2010 at 08:44 PM.
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Old 02-27-2010, 09:47 AM   #8
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Thanks for the review. We will be dining there for the first time in about 2 weeks. Might have to try that mac n cheese. I'm having to stay away from spicy stuff right now and that sounds yummy!
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Old 02-27-2010, 04:05 PM   #9
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Thanks for the review and the recipe. I have never ordered the Mac & cheese because I allergic to bleu cheese and figured they made them up before service. NOW I can make this but just leave the bleu out. Yay!
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Old 02-27-2010, 06:06 PM   #10
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Quote:
Originally Posted by stitchlover View Post
Thanks for the review. We will be dining there for the first time in about 2 weeks. Might have to try that mac n cheese. I'm having to stay away from spicy stuff right now and that sounds yummy!
Hey,I'll be looking for your review when you get back!! Enjoy your vacation!!
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Old 02-27-2010, 06:23 PM   #11
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We have AP booked for our trip in May. Is the pork chop usually on the menu? It sounds wonderful.
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Old 02-28-2010, 07:48 AM   #12
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I believe it is. However menus can change at any time.
We both had a hard time deciding what to order as everything sounded good.
DH was an Iowa born and raised kid. So he is particular when it comes to calling a pork chop good. Iowans know what a good chop is. And this was one of them.
Guests also order them in done-ness like a steak. DH had his medium well.
The server was even telling us she was leery about it when she was first told. But once she tried it, she was sold too.
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Old 02-28-2010, 09:56 AM   #13
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Thanks- my DH loves pork chops, so I thought it sounded like a great choice!
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Old 03-18-2010, 03:50 PM   #14
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The pork chop and butternut squash is what I want to order when we go to AP. I am so happy to hear it was good. It sounds delicious!!!!
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Old 03-18-2010, 06:17 PM   #15
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Thanks for the review! We just love Artist Point.
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