DonaldDoleWhip
DIS Veteran
- Joined
- Aug 22, 2008
- Messages
- 3,608
The evening before leaving Wilderness Lodge, we had one more meal at Artist Point.
My appetizer choice was "the chef's garden" heirloom tomato salad, with sweet onions, eight-year balsamic, buffalo mozzarella foam, and organic virgin olive oil. I thought this was an excellent twist on a caprese salad, with sweet, flavorful tomatoes, a savory flavor from the olive oil, and a wonderful creaminess from the foam. This was a unique foam - the other foams I've had at WDW have been closer to spit in texture, whereas this was like the foam that some bathroom soap dispensers have. I have no preference, but I thought this was a more suitable texture for a cheese-flavored foam.
My mom chose the selection of artisanal cheeses: smokey blue cheese with honeycomb garnish (top left), Reypenaer VSOP with raisins on the vine (bottom left), and "the drunken goat" with dates (top right), with walnut toast (bottom right). I'm not a cheese person, but my mom encouraged me to try 2 out of the 3 (the Reypenaer and the drunken goat). I thought both were delicious, especially with their respective garnishes.
For my main course, I ordered the seared diver scalloped with blistered heirloom tomato risotto and herb pistou. I thought this was a really good dish. The scallops were perfectly cooked and sweet, and the tanginess of the tomato helped to cut the richness of the risotto. I liked this even more than Flying Fish's scallop and risotto entree.
My mom got the cedar plank-roasted wild king salmon with confit artichokes, petit zucchini, baby carrots, and bacon-egg vinaigrette. Once again, she really liked it, but she ended up slightly preferring Citricos's salmon for its Mediterranean flavors and langoustine combo.
We also got side dishes. Here's the maple glazed rainbow heirloom carrots, which had a surprisingly savory, warm flavor.
And the white asparagus with brown butter. The shaved truffle was an interesting, earthy touch.
Our entrees were pretty heavy, and by dessert, we were both feeling quite stuffed. We didn't surrender, but we chose some lighter options.
My mom asked if they could just serve some berries in a dish. The berries were sweet, tart, and fresh. And I was glad to see that our server remembered to say happy birthday.
My choice was the berry mousse with blueberry sauce, vanilla ice cream, and fresh berries (no sugar added). I've had this before and really liked it. This time, I absolutely loved it. I thought it was the perfect ending to a heavy meal. The mousse was light and had the flavor of tangy plain yogurt, tart berry, and sweet banana (no matter how big or small my bites were, I always tasted banana
). The vanilla ice cream added a creamy, cold contrast, and the sauce and blackberries contributed to the berry flavor. This was actually my favorite dessert of the trip.
I also had a mango oolong tea with dessert.
So as usual, we just loved Artist Point. I really enjoy the Pacific Northwest flavors, with berries, seafood, fresh produce, etc, and the service was good once again. I'm happy to see that recently, there have quite a few very positive AP reviews on the dining review boards, which perhaps means more people will discover why we like this place so much.
My appetizer choice was "the chef's garden" heirloom tomato salad, with sweet onions, eight-year balsamic, buffalo mozzarella foam, and organic virgin olive oil. I thought this was an excellent twist on a caprese salad, with sweet, flavorful tomatoes, a savory flavor from the olive oil, and a wonderful creaminess from the foam. This was a unique foam - the other foams I've had at WDW have been closer to spit in texture, whereas this was like the foam that some bathroom soap dispensers have. I have no preference, but I thought this was a more suitable texture for a cheese-flavored foam.
My mom chose the selection of artisanal cheeses: smokey blue cheese with honeycomb garnish (top left), Reypenaer VSOP with raisins on the vine (bottom left), and "the drunken goat" with dates (top right), with walnut toast (bottom right). I'm not a cheese person, but my mom encouraged me to try 2 out of the 3 (the Reypenaer and the drunken goat). I thought both were delicious, especially with their respective garnishes.
For my main course, I ordered the seared diver scalloped with blistered heirloom tomato risotto and herb pistou. I thought this was a really good dish. The scallops were perfectly cooked and sweet, and the tanginess of the tomato helped to cut the richness of the risotto. I liked this even more than Flying Fish's scallop and risotto entree.
My mom got the cedar plank-roasted wild king salmon with confit artichokes, petit zucchini, baby carrots, and bacon-egg vinaigrette. Once again, she really liked it, but she ended up slightly preferring Citricos's salmon for its Mediterranean flavors and langoustine combo.
We also got side dishes. Here's the maple glazed rainbow heirloom carrots, which had a surprisingly savory, warm flavor.
And the white asparagus with brown butter. The shaved truffle was an interesting, earthy touch.
Our entrees were pretty heavy, and by dessert, we were both feeling quite stuffed. We didn't surrender, but we chose some lighter options.
My mom asked if they could just serve some berries in a dish. The berries were sweet, tart, and fresh. And I was glad to see that our server remembered to say happy birthday.
My choice was the berry mousse with blueberry sauce, vanilla ice cream, and fresh berries (no sugar added). I've had this before and really liked it. This time, I absolutely loved it. I thought it was the perfect ending to a heavy meal. The mousse was light and had the flavor of tangy plain yogurt, tart berry, and sweet banana (no matter how big or small my bites were, I always tasted banana
). The vanilla ice cream added a creamy, cold contrast, and the sauce and blackberries contributed to the berry flavor. This was actually my favorite dessert of the trip.
I also had a mango oolong tea with dessert.
So as usual, we just loved Artist Point. I really enjoy the Pacific Northwest flavors, with berries, seafood, fresh produce, etc, and the service was good once again. I'm happy to see that recently, there have quite a few very positive AP reviews on the dining review boards, which perhaps means more people will discover why we like this place so much.
I know Sanaa has a scallop appetizer that sounds good, but it's only available for dinner. I'd love to see scallops at more Disney restaurants, I love them!
Since I haven't even finished my reviews from the past trip, I'll do my best to continue posting reviews while we're there. Then, when we return from WDW, I'll start posting some reviews from this upcoming trip. A lot of our plans are in flux all the time, but we're looking forward to trying at least one new restaurant for us (bluezoo).
).
