The famous lodges of American National Parks at the turn of the century are recalled at Disney’s Wilderness Lodge. Among the pine forests and natural surroundings on the southwestern shore of Bay Lake, the wilderness-themed resort features quarried stone and lodgepole pine with a log-structured main lobby. Next to the lodge is The Villas at Disney’s Wilderness Lodge (part of Disney Vacation Club). A unique feature of The Villas at Disney’s Wilderness Lodge is its themed living room area that features railroad memorabilia, including a special exhibit on loan from the Disney family of two of Walt Disney’s personal scale-model train cars and a piece of the original track.
The beauty and the mystery of the American Northwest is recalled at Artist Point — a specialty restaurant decorated with dramatic landscape art from the era. The eatery offers an elegant yet casual dining experience with a light wood design, a high-beamed cathedral ceiling, and dormer windows allowing natural lighting to illuminate. The windowed restaurant allows a panoramic view of the courtyard, waterfalls and Bay Lake.
Artist Point serves specialties from the Pacific Northwest where the focus is on seafood, sirloins and game. Though menu options change seasonally, the kitchen’s signature dish is a cedar plank-roasted salmon. For dessert, the chef’s special creation is an Artist Point cobbler: seasonal berries and house-made black raspberry ice cream.
The comprehensive, award-winning Artist Point wine list contains 131 selections exclusively from Washington State, Oregon and the Greater Pacific Northwest wineries. Wines are available by the glass, bottle or as part of the dinner and wine pairing for Guests 21 years of age or older. If sampling is your style, take a tour across the Port Wine or Ice Wine selections.
Traditional Northwestern dinner specialties include cedar-roasted Pacific king salmon, braised buffalo short rib and pan-seared duck breast. All wines are from the Pacific Northwest.
While staying at Disney’s Wilderness Lodge this holiday weekend, we decided to eat at the Artist Point to celebrate our anniversary. Not having been to this restaurant for years, we were excited to visit the restaurant again.
Knowing that it was our anniversary, the staff delivered a small sampling of sparkling wine with a raspberry for the adults and homemade ginger ale with a raspberry for the kids. The homemade ginger ale was excellent and a nice start for the meal.
The bread came out shortly thereafter and it was accompanied by two toppings: an olive oil with basil and a creamy butter with black salt. Both were very tasty, but if I had to choose one over the other it would be the olive oil.
We ordered our entrees, but since we are light eaters, we skipped the appetizers. That did not stop our wonderful server, who brought us out a sample of the chef’s Smokey Portobello Soup served in espresso cups. My wife and I enjoy soups and make some fine ones ourselves, but this was the best soup that I have ever had. The flavors were so rich and layered, I could easily see ordering this as an entree next time.
Next, our main course arrived. In order, we had: Porcini Strudel with Spring Vegetables, Seared Diver Scallops and Cedar Plank-roasted Salmon. All of these entrees were exceptionally cooked and the presentation was immaculate. If it is true that you eat with your eyes first, then the chef was as masterful at the presentation of these wonderful dishes as cooking them.
The Seared Diver Scallops were phenomenal. Cooked medium, they were tender and juicy and paired amazing well with the Herb Spring Pea Risottoa and the Chardonnay Saffron Beurre Blanc added just the right amount of flavor to tie it all together. At first glance, the size of the entree looked small, but it took some assistance from everyone at the table to finish the entire plate of scallops due to its richness which I attribute to the premium ingredients of the dish.
The Porcini Strudel with Spring Vegetables was just as flavorful as the scallops. The Wheat Berry Risotto with Ricotta Fondue and Kalamata Olive Oil added a welcome compliment to the fresh vegetables and was incredibly filling. We are not normally averse to vegetarian-only fare and thought with the quality of ingredients at this restaurant, it would be a good chance to sample one of their offerings in a premium setting.
The Cedar Plank-roasted Salmon was the weakest of the three main entrees of our dining experience. Not to say that the salmon was bad, but it is hard to compare to the other dishes. It was an elegant presentation that was perfectly cooked and seasoned, and I enjoyed it wholeheartedly but it could not compare to the other two dishes. It is rather odd to think this tremendous dish came in third, but that just goes to the level of quality put forth by the chef in these dishes served at Artist Point.
For dessert my wife had the Artist Point Cobbler while I opted for the Warm Chocolate Cake. The kids had the “create” your own offering which was a couple of cookies, a white chocolate puzzle to assemble and a paint brush with some “paints” to create their own dessert. All were very good, but the best dessert has to go to the cobbler. The fresh seasonal berries was the best compliment to finish an incredible meal at the Artist Point.
Smokey Portobello Soup with Roasted Shiitakes, Chive Oil, and Sourdough Croutons 10.00 (14 Hands Chardonnay, Washington 8.00)
Kettle-steamed Penn Cove Mussels Copper Ale with Meyer Lemon, Fennel,and Sourdough Toast 14.00 (Redhook ESB Amber Beer, Seattle 6.00)
Grilled Delta Asparagus with Parmesan Cheese, Apples, and Brown Butter Vinaigrette 15.00 (Montinore Estate Borealis White Blend, Willamette 10.00)
Mixed Field Greens Salad with Shaved Asian Pear, Sunflower Seed Granola, Smokey Blue Cheese, and Ice Wine Vinaigrette 11.00 (Solena Pinot Gris, Oregon 13.00)
Salt-Roasted Heirloom Beets with Truffled Chèvre, Cider-poached Pink Lady Apples, Spiced Walnuts, and Mulled Wine Vinaigrette 13.00 (Kiona Lemberger, Columbia 9.00)
Penn Cove Roasted Oysters with Dungeness Crab Ceviche 13.00 (Domaine Ste. Michelle Blanc de Blancs, Columbia 8.00)
Artisanal Cheese Selection Smokey Blue Cheese, Reypenaer VSOP, and Humboldt Fog withSeasonalGarnishandWalnutToast 14.00 (L’EcoleCheninBlanc,Columbia 10.00)
Cedar Plank-roasted Columbia River Wild King Salmon with Contemporary Niçoise, Eggplant Caviar, Heirloom Tomatoes, Quail Egg and Meyer Lemon Aïoli 39.00 (Solena Grand Cuvée Pinot Noir, Willamette 14.00)
Grilled “C.A.B.” New York Strip Steak with Fried Macaroni & Cheese, Roasted Fennel, Heirloom Carrots, and Chimichurri 42.00 (Kiona Reserve Cabernet Sauvignon, Red Mountain 15.00)
Wild Caught Prawn & Crab “Hot Pot” with Mussels, crispy Pork, Jasmine Rice, and SpicedThaiCoconutBroth 32.00 (CharlesSmith“KungFuGirl”Riesling,Columbia 11.00)
Seared Pacific Swordfish with Black Trumpet Mushroom Hash, Salsify, andMeyerLemonEmulsion 34.00 (Caderetta Sauvignon Blanc-Semillon 13.00)
Crispy Buttermilk-dipped Airline Chicken with Herb Spaetzle, Fava Beans, Bacon Jam, and Natural Chicken Jus 29.00 (CharlesSmith“Eve”Chardonnay,Columbia 11.00)
Roasted Buffalo Tenderloin with Okinawa Purple Potato Purée, Hazelnut Cauliflower Polonaise, Onion Marmalade, and BlackberryPinotNoirReduction 44.00 (Foris Cabernet Franc, Rogue Valley 12.00)
Seared Diver Scallops with Herb Spring Pea Risotto and ChardonnaySaffronBeurreBlanc 33.00 (Argyle Nuthouse Chardonnay, Willamette 15.00)
Porcini Strudel with Spring Vegetables Wheat Berry Risotto, Ricotta Fondue, and Kalamata Olive Oil 28.00 (Montinore Estate Borealis Gewürztraminer , Willamette 10.00)
Artist Point Desserts
Artist Point Cobbler . . . Seasonal Berries and House-made Black Raspberry Ice Cream 11.00 (Pacific Rim Vin de Glaciere, Columbia Valley 12.00)
Warm Chocolate Cake . . . Warm Valrhona Chocolate with Grand Marnier Chantilly and Berry Seltzer 11.00 (MissionHillRieslingIcewine,Okanagan 15.50)
Baked Apple Upside-Down Cake with Sweet-and-Sour CaramelSauceandBrownSugarIceCream 10.00 (Silvan Ridge Muscat Semi-Sparkling, Oregon 11.00)
Vanilla Bean Crème Brûlée with Chocolate-HazelnutBiscotto 10.00 (Grand Marnier 150 yr Cuvée du Cinquentenaire, Cognac 37.00 (2-oz pour))
Local Orange Blossom Lace Cannoli with Mountain Berry Mousse, White Chocolate Anglaise, Strawberry-Rhubarb Jam, and Micro Basil 10.00 (Kiona Chenin Blanc Ice Wine, Red Mountain 11.00)
Dress Code Guidelines:
Men: Khakis, slacks, jeans, dress shorts, collared shirts. Sport coats are optional.
Ladies: Capris, skirts, dresses, jeans, dress shorts.
Not permitted in dining room: Tank tops, swimwear, hats for gentleman, cut offs, or torn clothing. While T-shirts are now allowed, the policy remains that T-shirts with offensive language or graphics are not acceptable.
A cancellation policy applies and will result in charges if you cancel with insufficient notice. Specific policies related to this facility will be detailed at time of reservation booking.
Location: Disney’s Wilderness Lodge
Dinner Experience: Signature Dining
Service: A la Carte
Price Level: $$$ ($36 to $59.99)
Disney Dining Plan Accepted
Reserve in Advance
Wrapping it Up
Dining in one of the Signature Restaurants is always an experience and our visit to the Artist Point at Disney’s Wilderness Lodge will provide a great memory for me and my family. The food was wonderful and the service was even better. The care taken by everyone at the restaurant during our evening is what we have come to expect from the top tier of Disney’s Dining Experiences. If you have the chance, and the pocket change to spare, try the Artist Point next time you are at the Walt Disney World Resort. You won’t be disappointed, but you may suffer some sticker shock; dining at a Disney Signature Restaurant comes at a premium where their price level designation is usually the bare minimum for dining (i.e. our meal for a family of four with one kid’s meal was $200 before tip).
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