Before this trip, I had never tried Yak & Yeti table service. So after a ride on Kali River Rapids, I decided to order lunch at the bar (the hostess told me I could order from the full menu there). I ordered the maple tamarind chicken with coconut ginger rice, baby bok choy, and shiitake mushroom stir fry. The chicken tasted like it had a very sweet barbecue sauce, but the flavors weren't very exciting (I expected more spice). The veggies were okay. Overall I think the rice had the most flavor, being slightly sweet and spicy.
The entree didn't amaze me, but I still chose to try the cream cheese wontons with pineapple and strawberry, honey vanilla drizzle, and vanilla ice cream. I had low expectations, but the dish really impressed me. The wontons were not as greasy as I expected (and I can't stand greasy food), and the cream cheese filling wasn't overpowering. If you've had fried ice cream at an Asian restaurant, that batter is what the wontons reminded me of. The fruit tasted fresh, and together with the vanilla ice cream and mint, cooled down the warmth of the wontons and sauce. The sauce had a honey flavor but it wasn't too overpowering, and this was one of my favorite desserts of the trip.
All in all, I liked Yak & Yeti, and while I would probably get a different entree next time, the wontons were a great dessert.
Now Artist Point...let me just say this place has been inconsistent with us. We've had some of our best meals here, only to be disappointed the following time. The menu changes often, and not always for the better, but that's the risk with a place like this. Artist Point is one of the only signature restaurants where I would say I've had a 'perfect meal' (where everything, from appetizer to dessert, was basically flawless). That was in August 2008. Just for comparison's sake, here was my perfect meal at Artist Point two years ago:
Duck confit with duck prosciutto, pear, huckleberry jus and greens. The duck was perfectly cooked (crispy on the outside) and well seasoned, the prosciutto added an extra salty flavor, and the fruity components provided a sweetness that wasn't too much.
Buffalo filet with a sweet potato hazelnut gratin and caramelized onions. The sweet potato was soft but had a crunch from the hazelnut, the buffalo was lean, and the onions were sweet. The flavors worked well together and really represented Artist Point to me. I know buffalo filet is rarely on the menu anymore, but when I ordered the buffalo strip, it was way too fatty for me, so I never order the buffalo anymore.
Artist Point's berry cobbler, with fresh seasonal berries and a blackberry ice cream. This dessert tasted so fresh. It wasn't a cobbler in the traditional sense (crumbly, gooey, etc.) but it was better because of the lightness and berry garnish. I miss this dessert SO MUCH.
So when we went back to Artist Point, I was really hoping that the meal would once again be practically perfect. It started off well, and we had a nice view from our window table.
For an appetizer, I chose the portobello soup with shiitakes and chive oil. This was so good. It was creamy and had a lot of portobello flavor. Plus, by mixing everything together, there were little crunchy bits of mushroom and crouton in the dish that contrasted with the silky texture of the soup. I couldn't really think of a flaw in the dish.
This next appetizer is the Dungeness crab cakes with mache salad and bell pepper coulis, a relatively new dish on the menu. We were told that the crab cakes were very lightly breaded, but they still had more breading than expected. The salad was ordinary, and the pepper coulis didn't add a lot of flavor. To me, these would be okay room service crab cakes, but not what I expect from Artist Point.
My entree was the house-made white truffle gnocchi with tomato-fennel broth, cherry tomatoes, arugula, and parmigiano reggiano. The truffle flavor was subtle, and I enjoyed the combination of flavors (sweet tomato, bitter arugula, salty parmesan, and truffle). The gnocchi were soft, and while there was a lot of cheese, I didn't mind because I love parmesan. So far, I was very happy with both my appetizer and entree.
The pan-seared halibut, with asparagus (instead of crab risotto) and blood orange sauce was amazing. The halibut and asparagus both had a noticeable wood flavor (and I mean that in a very pleasant way), and the blood orange sauce was not too sweet. The greens and crunchy bites on top added something extra to the dish, and while it looks simple, the flavors were clean and delicious. This dish is a great representation of Artist Point (fresh seafood, wood-grilled flavor, delicate sauce, etc).
Finally, dessert. I knew I would get the berry cobbler, a traditional favorite, and then my meal would be perfect. I knew that the cobbler had changed from its previous form, but as their signature dessert, I still expected great things. The cobbler came with a white chocolate ice cream:
It was so different, and so disappointing to me! No more fresh berries on the plate, I couldn't even tell what was in the cobbler because of the muddled flavors (raspberry? cherry?). The center of the dish was very gooey, but I didn't enjoy it. The edges were a bit harder and crispier. Despite being a smaller portion than before, the dish felt heavier than its previous incarnation, and it didn't taste as fresh. I mean, the dish is still 'good' and 'tasty,' and I appreciate the occasional need to change things up, but I wouldn't put this on the same level as the previous cobbler.
The berry mousse, with chocolate ganache (the white sauce?), vanilla ice cream, and fresh berries, is a no sugar added dessert. I honestly liked this a lot better. The mousse had a vibrant color, but it tasted like berry and was very creamy. Thanks to the berries on the plate and the mousse itself, this dish had the lightness and freshness that I was hoping for. The creamy sauce and ice cream offered another layer to mix with the berry components. Had this been my dessert instead of the berry cobbler, I would probably say my meal was perfect.
So judging the plates, we felt the crab cakes were the worst dish. They just tasted mediocre and really weren't very interesting. And while the berry cobbler is simply not what it used to be, the four other dishes of the night (soup, gnocchi, halibut, mousse) were all really great (they could all be winners for different reasons, but the halibut definitely screams "Artist Point" to us). Overall, Artist Point was our favorite meal of this trip, so we're very glad we decided to try it again (but I won't be sticking to the cobbler anymore).
I enjoy a good Tomato Salad.
- buffalo isn't really 'wild' either. I come from a buffalo (bison) raising area (it's our provincial symbol) and they are all farm/ranch raised. Real shame they don't have elk anymore - it's delicious! 
