I love Artist Point! Here is my review from our November trip:
Dinner at Artist Point was terrific. This has always been one of my favorite restaurants, and this meal continued the tradition. We have always had great service here, and this evenings waiter (Carlos) did not disappoint. We had a nice table for two at the window that was a bit apart from the main dining area, which made for a quieter atmosphere.
I started with the smoky Portobello soup, which was not as smoky as I remembered from lat year, but still had a great garnish of seared ****akes and crispy croutons. DH started with the duck confit with frisee-anjou pear salad, apple cider vinaigrette, and duck proscuitto. I asked hmi to comment on it as I did not try it, and he said that although it was not the best duck confit he ever had, he did enjoy it, and it had crispy skin and was very flavorful.
For entrees, I had the cedar plank roasted king salmon with wild mushroom bread salad and béarnaise sauce. The salmon was perfectly cooked medium-medium rare the way I requested it, and was very fresh. It was, however, too big! (this is becoming a theme in my report, isnt it?) Carlos said the portion was 6 ounces, but it was definitely more like 8. There was no way I could eat all that fish. What I did eat was very good though!
DH had his favorite, the hatfield pork chop on tilamook cheddar mac and cheese with maytag crust. The pork was cooked medium as requested, very moist and pink. DH had no problem finshing his meal! We shared a bottle of the Domaine Drouhin pinot noir with our meal. Yum!
For dessert we each had a double espresso and shared the coffee two ways (mochaccino bread pudding and vailla latte crème brulee). The brad pudding was too rich for our stuffed tummies, but we enjoyed the crème brulee very much.
at the filter edit of the mushrooms.
