DonaldDoleWhip
DIS Veteran
- Joined
- Aug 22, 2008
To anyone reading - welcome! This review is from the beginning of June, so the posted menus should still be accurate (with one exception: the Copper River salmon might no longer be in season).
Artist Point has been our favorite Disney restaurant for quite a while now, but this time it happened to be our only signature meal of the trip. This raised our expectations even higher than usual, as we didn't want to regret our decision.
Shortly after arriving, we were seated at a window table overlooking the resort courtyard. Even though construction was taking place outside, we still enjoyed the seclusion of our table, as well as our view of the restaurant's beautiful murals.
Here's a look at the menu, which featured Copper River Salmon at the time of our meal.
The meal began with Artist Point's sourdough bread, butter with sea salt, and fennel-infused oil. The fennel flavor and crunch from the sea salt make this bread basket one of my favorites in WDW.
My starter was the Chilled Ahi Tuna with Yuzu Avocado Crema, Watermelon Vinaigrette, Radish, and Togarashi Sunchoke Chips - I absolutely loved it. The tuna itself was spiced well, and the yuzu avocado crema perfectly united the creaminess of avocado with the citrusy flavor of yuzu. Finished with a salty crunch from the sunchoke chips and some black sea salt, this dish was full of incredible flavors.
The other appetizer on the table was the Delta Asparagus Salad with White Asparagus Crema, Boursin Cheese, Poached Quail Eggs, Serrano Ham Crisps, Figs, and Cabernet Dressing. This dish also got great feedback, and I enjoyed the one bite I tried (consisting of asparagus, radish, and quail egg).
For my main course, I had to go with the "First of the Season" Cedar Plank-roasted Copper River Wild King Salmon. The accompaniments change seasonally - this time the salmon was served with Fregola Pasta, English Spring Peas, Zellwood Sweet Corn, Peppadew Peppers, Cipollini Onions, Pea Nage, and Sundried Tomato and Cabernet Aioli.
As usual, the salmon was prepared extremely well, although I have to admit that the accompaniments didn't excite me as much as they have in the past. The sundried tomato and cabernet aioli had a bold flavor that I enjoyed, but the pea puree didn't complement the fish, IMO. The pasta was also somewhat basic, but at least the sweetness of the corn added a nice flavor.
The real surprise of the evening was the Applewood-smoked Cornish Hen with Fava Beans, Artichokes, Toasted Cashews, Wild Rice, Roasted Red Pearl Onions, Sweet Cherry Marmalade, and Fresh "Unpitted" Cherries. The bird itself was surprisingly moist and packed with flavor from the spice rub, with skin that was delightfully crispy. The saltiness of the cashews and the intense, concentrated cherry marmalade also complemented the poultry (even if the marmalade was rather sweet on its own). Not only were the flavors great, but the portion was extremely large, and the price was reasonable for a signature entree ($29). That's actually lower than the cost of my entree at Teppan Edo lunch, which wasn't nearly as good.
Somehow, we saved room for dessert - here's the menu:
Although the cobbler is a favorite of mine, I decided to try something different: the Pistachio Cheesecake with Blackberry Port Sauce, Vanilla Crème Fraîche, and Blackberries. This was a very nice dessert, with the texture being lighter than New York-style cheesecake. The fresh blackberries were also a great touch, pairing well with the cheesecake's cherry-like flavor. My one wish is that there had been more of the Blackberry Port sauce, which was absolutely delicious.
Of course, I was still jealous of the other dessert on the table: the Artist Point Cobbler with Seasonal Berries and House-made Black Raspberry Ice Cream. Warm, almost gooey, and studded with blueberries, the cobbler contrasts perfectly with the cool ice cream and berries on top. This is one of my favorite WDW desserts, and next time I won't stray from it (no matter how tempting the other options are)!
Overall, our meal at Artist Point was exactly what we wanted it to be. The flavors were unique, seasonal, and clearly influenced by the Pacific Northwest, with lots of berries, seafood, and fresh produce to be found throughout our courses. Service was also great, as Bob was friendly and attentive from start to finish, and the atmosphere was tranquil and relaxing as usual. As we exited the lodge and walked back to our car, we definitely felt satisfied with our signature restaurant choice; Artist Point nailed it again for us, and I highly recommend it.
Artist Point has been our favorite Disney restaurant for quite a while now, but this time it happened to be our only signature meal of the trip. This raised our expectations even higher than usual, as we didn't want to regret our decision.
Shortly after arriving, we were seated at a window table overlooking the resort courtyard. Even though construction was taking place outside, we still enjoyed the seclusion of our table, as well as our view of the restaurant's beautiful murals.
Here's a look at the menu, which featured Copper River Salmon at the time of our meal.
The meal began with Artist Point's sourdough bread, butter with sea salt, and fennel-infused oil. The fennel flavor and crunch from the sea salt make this bread basket one of my favorites in WDW.
My starter was the Chilled Ahi Tuna with Yuzu Avocado Crema, Watermelon Vinaigrette, Radish, and Togarashi Sunchoke Chips - I absolutely loved it. The tuna itself was spiced well, and the yuzu avocado crema perfectly united the creaminess of avocado with the citrusy flavor of yuzu. Finished with a salty crunch from the sunchoke chips and some black sea salt, this dish was full of incredible flavors.
The other appetizer on the table was the Delta Asparagus Salad with White Asparagus Crema, Boursin Cheese, Poached Quail Eggs, Serrano Ham Crisps, Figs, and Cabernet Dressing. This dish also got great feedback, and I enjoyed the one bite I tried (consisting of asparagus, radish, and quail egg).
For my main course, I had to go with the "First of the Season" Cedar Plank-roasted Copper River Wild King Salmon. The accompaniments change seasonally - this time the salmon was served with Fregola Pasta, English Spring Peas, Zellwood Sweet Corn, Peppadew Peppers, Cipollini Onions, Pea Nage, and Sundried Tomato and Cabernet Aioli.
As usual, the salmon was prepared extremely well, although I have to admit that the accompaniments didn't excite me as much as they have in the past. The sundried tomato and cabernet aioli had a bold flavor that I enjoyed, but the pea puree didn't complement the fish, IMO. The pasta was also somewhat basic, but at least the sweetness of the corn added a nice flavor.
The real surprise of the evening was the Applewood-smoked Cornish Hen with Fava Beans, Artichokes, Toasted Cashews, Wild Rice, Roasted Red Pearl Onions, Sweet Cherry Marmalade, and Fresh "Unpitted" Cherries. The bird itself was surprisingly moist and packed with flavor from the spice rub, with skin that was delightfully crispy. The saltiness of the cashews and the intense, concentrated cherry marmalade also complemented the poultry (even if the marmalade was rather sweet on its own). Not only were the flavors great, but the portion was extremely large, and the price was reasonable for a signature entree ($29). That's actually lower than the cost of my entree at Teppan Edo lunch, which wasn't nearly as good.
Somehow, we saved room for dessert - here's the menu:
Although the cobbler is a favorite of mine, I decided to try something different: the Pistachio Cheesecake with Blackberry Port Sauce, Vanilla Crème Fraîche, and Blackberries. This was a very nice dessert, with the texture being lighter than New York-style cheesecake. The fresh blackberries were also a great touch, pairing well with the cheesecake's cherry-like flavor. My one wish is that there had been more of the Blackberry Port sauce, which was absolutely delicious.
Of course, I was still jealous of the other dessert on the table: the Artist Point Cobbler with Seasonal Berries and House-made Black Raspberry Ice Cream. Warm, almost gooey, and studded with blueberries, the cobbler contrasts perfectly with the cool ice cream and berries on top. This is one of my favorite WDW desserts, and next time I won't stray from it (no matter how tempting the other options are)!
Overall, our meal at Artist Point was exactly what we wanted it to be. The flavors were unique, seasonal, and clearly influenced by the Pacific Northwest, with lots of berries, seafood, and fresh produce to be found throughout our courses. Service was also great, as Bob was friendly and attentive from start to finish, and the atmosphere was tranquil and relaxing as usual. As we exited the lodge and walked back to our car, we definitely felt satisfied with our signature restaurant choice; Artist Point nailed it again for us, and I highly recommend it.
As you know, this was our favourite Signature restaurant on our last trip and after reading Barb's review and now yours ... it look like AP is still hitting it out of the park. 
). But since the Copper River salmon season always falls in very late May/early June, I might have to break my vow. 
