Artist Point Alert - New Head Chef

[Vylette Rose]

We have an ADR at AP on the 7th. I will leave a review here afterward.

 

[sleepydog25]

1) Versus the past coupe of years, I think you will be highly pleased.
2) At the podium, ask for a window-seat.
3) More romantic.

1) That's what we hope!
2) We always do and usually get one (it helps that we tend to eat earlier)
3) It's one reason we love AP: romantic, quieter than CG and many others, and then the grounds around which to walk hand-in-hand. Got married at the Lodge and had our wedding party dinner at AP after.

 

[TheRustyScupper]

We have an ADR at AP on the 7th. I will leave a review here afterward.

See if your review matches ours:

Our Ratings of Artist Point: (*rev 6/29/2015*)
. . . food price value: B
. . . food quality: B
. . . food quantity per serving: B
. . . food prep speed: C
. . . food selection: B
. . . seating quantity: B
. . . seating comfort: A
. . . eatery atmosphere: B
. . . eatery convenience: B
. . . staff friendliness: A
. . . staff attentiveness: B
. . . character interaction: n/a
.
Our Recommendations:
. . . appys:... Dungeness Crab Cake
. . . entree:.. Berkshire Pork Loin, Wild Halibut
. . . dessert:. Strawberry Chèvre Cheesecake
.
NOTE1: Artist Point has lately made several changes to revive the old quality of the food
and service, and regained the reputation of the past. It has now replaced Monsieur Paul on
our TS list, and we only eat at five of them. If you eat there, get a window table. The view
of courtyard and lake are grand and romantic at sunset and after dark. In June-2015, Michael
was appointed head chef at Artist Point. With his new menu ideas, it looks like AP is returning
to its previous stellar reputation. We shall wait and see if new menu items and service will
maintain their new levels of superiority.
.
NOTE2: For a heavenly treat, do the highly prized Copper River Salmon which is available only
during mid May to early-June, with a side of Mushroom Soup. For dessert, we used to LOVE the
AP Cobbler, but since the size and recipe change, it is not on our radar.

 

[Dean Marino]

{WARNING, WE TAKE OVER YOUR SCREEN FOR PERSONAL OPINION}
1) Yes, I would like to see the DDP morphed into a partial system.
. . . a list of menu items ordered under DDP, but with a surcharge (eg. Menu item = DDP+$5.00)
. . . in the early days of DDP, this was an option, as you pointed out (I think the first two years)
. . . this allows DDP people to still have a meal fully under the program, and others to still get the "creative" meals at added cost
. . . fair to everyone, including chefs who want to fully use their training and create like chefs
2) Alas, Disney makes too much profit from DDP to "go back"
3) As for Israel at V&A, got my vote!
{PERSON OPINION OVER, AND YOUR SCREEN IS RETURNED TO YOUR CONTROL}

Again - THANK YOU. You have taken the time (and potential risk) to help a LOT of Folks understand DDP from the RESTAURANT's viewpoint. I am not employed in any fashion by Disney.... I come from a line of folks that owned, managed, and ran Restaurants in San Francisco, circa 1940-1970. Today - I pay good restaurants for great meals - but I have NEVER forgotten the simple truth that Great Restaurants must not be economically assassinated, if you want them to continue as Great Restaurants .

Personally? I am in camp 2).... " PrixFixe DDP SIG meals, with add-ons OOP." Which oddly RELATES to Israel . While absolute prices may vary to a great degree - I'm pretty sure he CREATED this model . The man is simply a genius . And NOT just with the menu .

 

[Disneyfanatic108]

Thanks to TheRsutyScupper for the insight. Our first trip was in '05 and we thought everything was great. We have definitely noticed a decline in many of the restaurants over the years and have attributed it to the free dinning promotions. I will agree that Disney has put the guest second to its profits, and it is with a heavy heart that I feel this trip in November will be our last. I am glad I was able to enjoy it with my family before FP+ and when the food was actually good.

 

[sleepydog25]

Some good news regarding AP. We ate there tonight and were relieved to find it has, indeed, improved. While we couldn't forego the bisque (and it seemed less salty, thankfully, than our past two trips), we did try the braised short rib appetizer which was excellent if just a touch dry, the Alaskan halibut with a carrot-ginger risotto (very good), and the prawn pho which was delightful. Service was topnotch especially since we didn't get our most grating server (who actually may not be there anymore as we haven't even seen him our last two visits). We were visited by the new mgr, too, which was a nice touch. This meal was an unqualified success and made us hopeful for future visits under the new chef.
P.S. I'd upgrade Rusty's grades in two areas: food quality B+ and food prep speed also B+. Otherwise, I agree acoss the board.

 

[Dean Marino]

....Service was topnotch especially since we didn't get our most grating server (who actually may not be there anymore as we haven't even seen him our last two visits). We were visited by the new mgr, too, which was a nice touch. This meal was an unqualified success and made us hopeful for future visits under the new chef....

EXCELLENT News . We try to find really GOOD Servers at most Sigs, then request them . At AP, we TRY to get "Rae" (spelled phonetically, as Rae is female). Great servers DO move around, but a remarkable number of them also stay put for a LONG time .

 

[karly05]

What has changed about the cobbler? I loved that when I had it a couple of years ago.

 

[goofy4prez]

.
NOTE1: Artist Point has lately made several changes to revive the old quality of the food
and service, and regained the reputation of the past. It has now replaced Monsieur Paul on
our TS list, and we only eat at five of them. If you eat there, get a window table. The view
of courtyard and lake are grand and romantic at sunset and after dark. In June-2015, Michael
was appointed head chef at Artist Point. With his new menu ideas, it looks like AP is returning
to its previous stellar reputation. We shall wait and see if new menu items and service will
maintain their new levels of superiority.

We were just there a few weeks ago on June 23rd, and it was fantastic. The service was excellent and the presentation was very good as well. As for the food? Excellent as well. I had the Cedar Plank Salmon and my wife had the Seared Diver Scallops. We also both had a new entree to their menu, the Signature Field Greens Salad.Very very good.


NOTE2: For a heavenly treat, do the highly prized Copper River Salmon which is available only
during mid May to early-June, with a side of Mushroom Soup. For dessert, we used to LOVE the
AP Cobbler, but since the size and recipe change, it is not on our radar.

Cooper River Salmon is absolutely to die for and blows all other salmon away. As you mentioned, it is such a short season that lasts about 4 weeks at best. There is a high scale restaurant in my area that serves Copper River Salmon when it's in season and AP prepares theirs with the best of them. AP has moved to my top three list of WDW restaurants.

 

[Dean Marino]

What has changed about the cobbler? I loved that when I had it a couple of years ago.

This could be LOOOOOONG .....

The cobbler from about 7 years ago (?) used a freshly baked pastry. It was WONDERFUL - but that pastry was causing a cost issue .

Since then, the cobbler has gone through 4 (could even be 5) re-incarnations. Numbers 1 & 2 were terrible - kind of like a little fruit dumped on a pre-made "strawberry short cake" loaf. 3 got better, 4 got better YET. If you really MEAN "two years ago"? You probably lucked out on incarnation #3.... it will be BETTER now, though not as great as the original. Pretty sure AP is still working on it .

If you like this? Try the "Berries Gratin" at Citrico's .

 

[karly05]

Thanks for the explanation. I was there in 2/2013 (looked it up to be sure).It definitely did NOT involve the "strawberry shortcake loaf"-like base.

 

[Vylette Rose]

See if your review matches ours:

Our Ratings of Artist Point: (*rev 6/29/2015*)
. . . food price value: B B
. . . food quality: B A
. . . food quantity per serving: B A
. . . food prep speed: C A
. . . food selection: B B
. . . seating quantity: B A
. . . seating comfort: A A
. . . eatery atmosphere: B B
. . . eatery convenience: B C
. . . staff friendliness: A A
. . . staff attentiveness: B A
. . . character interaction: n/a

My grades are posted in red.

Food Price value- I agree with a "B". In the end it's still WDW and overpriced, no matter how wonderful.
Food Quality- This was an "A". I had the Smoked Portobello bisque, Cheese Plate, Cedar Salmon, and a bite of my wife's doughnut. The Bisque was rich and creamy, the very essence of umami. You would never know that there was no beef stock in it. The cheese plate featured three amazing cheeses, with accoutrements. My wife and I decided to share this, and they seemed to include bigger cuts of cheese without any sort of up-charge, and also brought out another cut of the Bleu, due to us liking it so much. The salmon was buttery, full bodied and tender, cooked to a perfect medium rare. If there is any complaint for this dish, it would be that the olive tapenade was slightly overpowering, but that was extremely minor. I could't eat my own desert, as the amount of food was staggering, but my wife's doughnut was delicious!!
food quantity per serving- As stated above, I left extremely full. I didn't want for more food.
food prep speed- The food arrived in a timely manner, not to quickly, but just fast enough to have a pleasant conversation and still enjoy each dish.
food selection- I gave this a "B" as well. More for the limited app/soup/salad menu, but that is a standard WDW issue.
seating quantity- I find that there are plenty of tables available.
seating comfort- Very comfortable, no issues here.
eatery atmosphere- I find the overall ambiance to be quiet and peaceful. However, it can get a bit echoey and somewhat loud at times.
eatery convenience- I do wish that there was an easier way to go from resort to resort, but such is life.
staff friendliness/staff attentiveness- Our waiter (Sean) was absolutely amazing!! water glasses full, never letting anything sit for too long. He was on top of it all.
It has been a few years since we have been here, and we are glad we came back!! Stellar food, wonderful service, great atmosphere, we will back often!

 

[Planner13]

Can anyone give an estimate on how long a meal takes there? I'm not trying to rush my meal, but hoping planning on 2 hours would be reasonable. Thanks! Glad to read the reviews!

 

[TheRustyScupper]

Can anyone give an estimate on how long a meal takes there? I'm not trying to rush my meal, but hoping planning on 2 hours would be reasonable. Thanks! Glad to read the reviews!

1) If you really rush, you can do one-hour.
2) We usually savor the meal and atmosphere, and spend 90-120 minutes.

 

[Planner13]

Thank you TheRustyScupper. I'm hoping that we'll have at least 2 hours. I don't usually like planning times around meals, but we are going to Disapalooza that night. I was able to snag a 5:35 ADR but I'm not sure when we are going to have to find the bus to get there. We're staying at WL so travel to and from Artist Point won't be an issue. This is just the only day to fit it in. Thanks for the advice.

 

[Jon84]

What a great thread, I'll be following in the lead up to next year to see if standards are still higher.

@TheRustyScupper, thanks for your insight, I've seen it over a few WL threads. Invaluable.

On the theme of the DDP, when it's free, it can be very good value, we've done the sums for our trip and it does make sense (I know the room rates are higher to compensate, but the cheapness of our flights compensates that!) I've been sceptical before and this will be the first time we use it. I guess it pays to sit down and doo the math as they say!

 

[nco91590]

I've had some amazing meals at Disney. I live in a "foodie" farm-to-table type town and I find the menus and the quality of ingredients used to be pretty inspired actually. My only complaint with Disney food in general is that it's too salty.

I think that DDP during Free Dining has allowed people to enjoy eating at the parks. Back when I was growing up, I would have KILLED to eat at a fancy restaurant in Disney. We packed our own food and ate QS for dinners. I think it's a little elitist to say that DDP is "ruining" it for people who can afford to pay OOP.

 

[Dean Marino]

1) If you really rush, you can do one-hour.
2) We usually savor the meal and atmosphere, and spend 90-120 minutes.

Actually? I would find this to be VERY GOOD ADVICE for just about any Signature Restaurant. The exception? V&A ... just dedicate the evening .

 

[Simba's Mom]

Thanks so much for this info about Artist Point. We had an amazing meal here 3 years ago-it was excellent for the atmosphere, service, everything. From the time we were greeted by the manager, who walked us to our table where our complimentary champagne toast awaited (celebrating our anniversary) it couldn't have been better. I only regret that I was too overwhelmed to get our server's name. I'm saddened that it declined, but glad to hear it's on the upswing again.

 

[sleepydog25]

I've had some amazing meals at Disney. I live in a "foodie" farm-to-table type town and I find the menus and the quality of ingredients used to be pretty inspired actually. My only complaint with Disney food in general is that it's too salty.

I think that DDP during Free Dining has allowed people to enjoy eating at the parks. Back when I was growing up, I would have KILLED to eat at a fancy restaurant in Disney. We packed our own food and ate QS for dinners. I think it's a little elitist to say that DDP is "ruining" it for people who can afford to pay OOP.

I disagree slightly. It's not elitist to point out that the food quality has suffered over the past decade or so, and it seems fairly clear that the effort to provide a better "bang for the buck" to more patrons requires cutting costs which, in turn, appears to have led to a certain homogenization of menus. I do agree with your implication that it's not just the DDP that is ruining dining, and I certainly feel that the word "ruin" itself might be a stretch. Still, cost-cutting factors, as a whole, are what cause quality lapses, and it's tough to reasonably argue that "free dining" isn't a drain on costs. Still, Disney has some the ability to produce excellent food when it wishes, and that requires the best combination of imagination and commitment by those who are responsible. . .such as currently is the case at AP.