sleepydog25
Been here awhile
- Joined
- Aug 27, 2004
- Messages
- 8,425
I've a few spare moments from house work, AKA lunch, so I thought a few might like to hear an extended version of our re-do at Artist Point.
As a quick review, it's our sentimental favorite that fell on inconsistent times. We hit it twice in a year and found it great both times. Then, in January, we had a very deflating experience. I sent a very reasoned, calm feedback email to the general manager who replied in kind and said they'd take care of us on our next visit. That next visit was a couple of weeks ago.
When we showed for our 6 p.m. reservation (made for us by the asst. mgr), we didn't ask for a window seat like normal but did discuss whether we should do so as we were escorted to the dining room by the hostess. As we cleared the small entryway dining area, we saw a large wine bottle--technically, a jeroboam or the equivalent to six standard bottles of wine--atop a coveted window seat that was our table. The bottle was a marker and, alas, empty.
In short order, we were brought two complimentary glasses of sparkling wine, followed quickly by an amuse bouche consisting of smoked caviar, a light cheese mousse, two bits of crostini, a micro-herb (can't recall what), all of which was presented on a spoon resting on a bed of smoking rocks. Dee-lish-us!
We followed the opening course by having two appetizers. Luv's was a new item, a boar bolognese over handmade pappardelle which was unctuous, rustic, and superb, while I had the always inviting, rich, creamy smoked portobello bisque (yes, they've gone back to calling it a bisque). Both were superb, though the pappardelle could have used a touch more salt. The timing between the amuse bouch, appetizers, and then the main meal was perfect: not too rushed, not forgetful. Seemed just right to us.
As for the entrees, I opted to give the buffalo another try event though it had been the biggest disappointment in January. Luv went with the filet. Hers was cooked perfectly to a rare/medium rare, and it was as flavorful a steak as one could want. The accompaniments were good (smashed potatoes and grilled eggplant & green onions) though a bit too rustic, perhaps. My buffalo was also perfectly executed to a medium rare, and this time the root vegetables were cooked (last time they were raw). I'm still not a fan of the barley risotto because it's just too dry to be called a risotto, but the taste was there this time. We also shared a side of Brussels sprouts that were lightly grilled with lardon and golden raisins. Excellent! We ended the night with one dessert, my new fave there: house-made donuts with Nutella ganache and marionberry jam. Bye, bye, fruit cobbler! Warm, oozing the ganache, and contrasted by the bright tasting jam, this is a great way to satisfy anyone's sweet tooth. With the dessert, we were given a complimentary digestif, in this case an ice wine, in a small fluted glass.
Service was exemplary the entire night, and the food was excellent overall. Minus the complimentary items, this was the sort of service and food one expects from a Signature restaurant. We were only charged for the elected alcohol (three glasses of wine) which we figured going in. Overall, it was a great way to reestablish in our minds that AP can still be a gem. We realize they were prepared for us, thus we got great service. However, in my follow up note to the manager this week where I sincerely thanked him, I did mention that the service and food should always meet these standards. . .and that we'd be back next time we were in town.
As a footnote, he replied by saying just let him know when, and they'd ensure we had another great experience. Hmmmmm. . .
So, if you've given up on Artist Point, you might give it another chance. If you've been putting it off, now might be a great time to try it.
As a quick review, it's our sentimental favorite that fell on inconsistent times. We hit it twice in a year and found it great both times. Then, in January, we had a very deflating experience. I sent a very reasoned, calm feedback email to the general manager who replied in kind and said they'd take care of us on our next visit. That next visit was a couple of weeks ago.
When we showed for our 6 p.m. reservation (made for us by the asst. mgr), we didn't ask for a window seat like normal but did discuss whether we should do so as we were escorted to the dining room by the hostess. As we cleared the small entryway dining area, we saw a large wine bottle--technically, a jeroboam or the equivalent to six standard bottles of wine--atop a coveted window seat that was our table. The bottle was a marker and, alas, empty.
In short order, we were brought two complimentary glasses of sparkling wine, followed quickly by an amuse bouche consisting of smoked caviar, a light cheese mousse, two bits of crostini, a micro-herb (can't recall what), all of which was presented on a spoon resting on a bed of smoking rocks. Dee-lish-us!We followed the opening course by having two appetizers. Luv's was a new item, a boar bolognese over handmade pappardelle which was unctuous, rustic, and superb, while I had the always inviting, rich, creamy smoked portobello bisque (yes, they've gone back to calling it a bisque). Both were superb, though the pappardelle could have used a touch more salt. The timing between the amuse bouch, appetizers, and then the main meal was perfect: not too rushed, not forgetful. Seemed just right to us.
As for the entrees, I opted to give the buffalo another try event though it had been the biggest disappointment in January. Luv went with the filet. Hers was cooked perfectly to a rare/medium rare, and it was as flavorful a steak as one could want. The accompaniments were good (smashed potatoes and grilled eggplant & green onions) though a bit too rustic, perhaps. My buffalo was also perfectly executed to a medium rare, and this time the root vegetables were cooked (last time they were raw). I'm still not a fan of the barley risotto because it's just too dry to be called a risotto, but the taste was there this time. We also shared a side of Brussels sprouts that were lightly grilled with lardon and golden raisins. Excellent! We ended the night with one dessert, my new fave there: house-made donuts with Nutella ganache and marionberry jam. Bye, bye, fruit cobbler! Warm, oozing the ganache, and contrasted by the bright tasting jam, this is a great way to satisfy anyone's sweet tooth. With the dessert, we were given a complimentary digestif, in this case an ice wine, in a small fluted glass.
Service was exemplary the entire night, and the food was excellent overall. Minus the complimentary items, this was the sort of service and food one expects from a Signature restaurant. We were only charged for the elected alcohol (three glasses of wine) which we figured going in. Overall, it was a great way to reestablish in our minds that AP can still be a gem. We realize they were prepared for us, thus we got great service. However, in my follow up note to the manager this week where I sincerely thanked him, I did mention that the service and food should always meet these standards. . .and that we'd be back next time we were in town.
As a footnote, he replied by saying just let him know when, and they'd ensure we had another great experience. Hmmmmm. . .So, if you've given up on Artist Point, you might give it another chance. If you've been putting it off, now might be a great time to try it.
Have a great trip, JT! Bon-voy-ahh-jee!
to the Groupies thread, too! Congratulations on becoming a VWL owner. It's a magical place, and one we are proud to call home. We'll personally miss the beach area and the loss of some of the "wilderness" feel from the Wilderness Lodge, but we're hopeful what they do in return will be worthy of of VWL and WL. If you've noticed, we have both a Trips/Cruises and Birthday/Anniversary sections on Page 1. If you'd like to be added to either one, just contact me for the former and jimmytammy (who's currently cruising) for the latter. Pull up a rocker and set a spell!
I did mention in my last note to the manager that the paid portion notwithstanding, I would hope every patron could leave feeling it was a special experience.
