Loved Artist’s Point for delivering on a well-prepared, simple food (the salmon was wonderful) served in a beautiful setting.[/QUOTE]
I had the scallops last December and DW had the salmon. I’d already had the salmon in October.
But I had a comment about the number of scallops being only three, so the chef came out to talk with us. I love talking to the executive chefs, but I feel uncomfortable because I believe a chef’s place is in the kitchen overseeing food preparation and not wasting his valuable time talking to me. I’m nobody.
But, talk we did and then he presented me with a gift.
Two pieces of cedar and the recipe for the salmon!
I’ve also had the opportunity to talk with various chefs at California Grill as well, and of course my friend Yoshi, the head sushi chef.
Yes, it does get loud in the main dining room of CG, but they do have a smaller, quieter room adjacent to the on stage kitchen that faces Bay Lake. (If you know where to look, you can see the IOA searchlight off to the north)
Is it a pretentious fusion restaurant? Yeah, probably, but so is Emeril’s and I never miss a chance to eat there if I’m at Universal. Then again, Flying Fish also fits into that category.