Discussion in 'Disney Dining Reviews' started by TheNewMrsB, Sep 4, 2012.
I love the way you talk about food!
Looking forward to the rest of your report!!
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Oh gross - that IS a terrible experience! Hopefully you got all of the bad stuff out of the way and there's plenty of room for pixie dust now...?
As I told you earlier in the report, Artist Point became one of Rob's very favorite restaurants during our trip in 2010. This was thanks in large part to the buffalo he ate there. I also had a terrific experience and we were both really looking forward to heading back to see if magic could be recaptured.
We arrived in plenty of time to take a walk around the lobby. I just love WL - it's so completely immersed in the theme and atmosphere. I absolutely can't wait to visit in December and see the Christmas tree!
Okay, I'm just going to say this once and let it go. We got a really weird vibe from the CM's at this place. From the woman who checked us in to the one who led us to our table to our server, everyone was a bit...odd. Like the sort of odd where all you can do is smile politely until they leave, then ask each other what the heck that was all about.
No one was mean or nasty or rude. Just odd. Which I guess is pretty low on the list of concerns.
Oh, another complaint: The fact that the sides are no longer on the menu. I was so sad knowing that I couldn't have my truffle fries again. But hey, we all face hardships, right?
After we were seated we were presented with complimentary champagne to celebrate our anniversary.
And then came the bread. I told myself - swore, even - that I would leave the bread baskets alone on this trip. Just like I swore I'd stay away from the cookies in the lounge. Needless to say my plans went awry when they came up against my nonexistent willpower.
At least it was yummy. The typical salted butter came with, as well as a pesto-infused olive oil. For the record, it tasted like olive oil. Not that that's a bad thing.
Also for the record, there was another piece of bread in there but someone couldn't wait til I took a picture.
Then it was time for appetizers. Rob had the Alaskan King Crab and Sweet Corn Fritter with Yellow Watermelon Salsa, Avocado and Fresno Chili Aioli.
He went pretty nutty over this dish. I think we were both a little "meh" when we saw the size of the portion but the flavor was wonderful.
I ordered the Oak-smoked Venison Carpaccio with Washington State Cherries, Drunken Goat, Fennel and Shaved Black Truffle.
The only disappointment I had with this dish was the lack of cherries. I seem to remember seeing them in a photo on someone else's report. Yes, the reduction on the plate was obviously cherry based...but I was expecting actual cherries.
However, that's the only negative thing I can say about this! The venison was deeeeeelicious. As in it practically melted in my mouth. It paired amazingly well with the cheese and fennel - and I don't generally like fennel. But the combination of the various elements together had me holding myself back from licking the plate clean. Nary a bit of fennel, or anything else for that matter, was left by the time I'd finished.
On to the entrees. Rob, of course, ordered the buffalo dish: Slow-Roasted 64° C Buffalo Strip Steak with Zellwood Corn-Sausage Hash, Yukon Gold Potato Smear, and Blackberry Pinot Noir Reduction.
He pretty much lost his mind over this, and with one taste I could see why. The meat was 100% perfectly cooked. The hash was fresh and delicious, especially with the addition of the sausage. It was one of those dishes you wish would never end, you know?
I, meanwhile, ordered the Seared Diver Scallops with Herb Spring Pea Risotto and Chardonnay Saffron Buerre Blanc. With this I had the suggested wine pairing, a Chardonnay.
Where do I begin? The risotto was creamy, the rice perfectly cooked, and the peas added freshness to keep the whole thing from being too heavy. The beurre blanc was an amazingly flavorful and zesty counterpart to the scallops. Oh, the scallops. Like butter, they were, just delicate and melty and tender. Whatever they were seared in (and it almost tasted like bacon fat) added that wonderful golden crust and such flavor.
Seriously - scallops don't get better than that.
As if that wasn't enough, while we were ordering dessert we decided to have some coffee. You know, to stay awake for the NSSHP...
Wilderness Coffee: Baileys Irish Cream, Kahlua and Chocolate Shavings.
Talk about overkill, right? But it was soooo good.
Then, on to dessert.
Rob ordered the Vanilla Bean Creme Brulee with Chocolate-Hazelnut Biscotti.
We switched desserts halfway through so I can state with authority that this was delicious. Cool, creamy, rich without being too heavy and thick with specks of vanilla.
Check out that sugary crust! Yum.
I ordered the Dark Valrhona and White Chocolate "Sculpture" with Drunken Cherry Crunch and Blackberry Port Sauce.
This was super rich and had such strong, true chocolate flavor. The only reason I didn't completely decimate it was the hazelnuts. As I stated in the opening of my report, nuts aren't generally a good idea for people with UC. I figured I could scrape them off the top, which I did, but I didn't know that they were going to be mixed throughout the mousse. So I ate some and switched with Rob. The best of both worlds, right?
This was a phenomenal meal, one which we both wished could go on indefinitely. Everything from start to finish was delicious - perfectly prepared and executed. The service was terrific (if a bit odd at times). There was plenty of time for us to relax and really enjoy ourselves and the experience.
Artist Point is firmly near the very top of our list of "Must Visits", for sure.
Next: Anniversary breakfast at 'Ohana. How many Mickey waffles can one couple eat?
Wow, those scallops look amazing! Happy you had a great experience at Artist Point. And I love your descriptions and pics!
Thank you! If only I could get back into my food blogging now...! I do miss it, because I do love talking about food. And I find that others like to read about it (ahem, ahem...).
The scallops were wonderful - in fact this was one of three scallop dishes we ate that week and each one was incredible. But this one was really special.
What a fantastic meal - your photos are stunning
Your AP meal LOOKS and SOUNDS Amazing!! Sorry the service was bit weird but it looks like it all went well!!
Between you and donalddolewhip, I'm dying to try Artist Point!! I read a lot more amazing reviews than "meh" ones for sure. I think I need to put this on my list even if I'm not a very adventurous eater!
Wonderful photos too!
Thanks! Yeah, discomfort was outweighed by yummy food...and alcohol, let's not lie.
Loving your dining reviews so far! I love someone that doesn't hold back with their heavenly descriptions I noticed we will be in the world at the same time..hopefully we will both be enjoying some lovely food
Loved your review of AP. They've changed the bread since I was last there in December. Your scallops like divine. That's exactly what I hope to order our next visit to AP. Thanks for sharing!
Honestly, DH isn't so adventurous either (though I've worn him down a bit over the years!) and he loves it. Clearly.
And thank you for the compliment!
Oooo that Wilderness coffee is calling my name. I think I might overkill and have that with my dessert too when we go to AP.
DH was looking over my shoulder as I read your review and says....we HAVE to go there! So I scramble, looking for any place to fit in AP. We have a late ADR at Ohana (9:15) so we're squeezing in AP at 5:30 the same night. Is that the epitome of gluttony or what? How in the world will I be able to eat dessert and still save room for noodles and bread pudding at Ohana? I already have Narcoossee booked and Cali Grill booked on different nights and I just can't drop either one of those.......hey, we do what we gotta do, right?
Loving your reviews and photos, btw. I obsess over disney food!
I'm loving your dining report so far and looking forward to more! Great pics of the food, thanks for sharing!
I'm sure we will be! Where are you planning to eat?
You're welcome! I hope you love them as much as I did...I get all starry eyed just thinking about them...
Oh, it's wonderful. Completely unnecessary, but wonderful.
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