Top-Tier Dining at Disney World: Flying Fish & Artist Point Restaurants

One of the exciting experiences about a Walt Disney World vacation is dining-especially at the high-tier restaurants. While many vacationers cannot do this every night of their vacation, they do like to splurge with one fine meal. And with the dining plan making it a little more accessible, it's important to know which restaurant would most appeal to you and your family. This article will showcase the Flying Fish and Artist Point.

Flying Fish

Flying Fish on the Boardwalk is at the top of the list in popularity for WDW restaurants. The signature dish is the Red Snapper. We've dined there multiple times and we almost always order the same courses.

For the appetizer, I order the Flying Fish favorite: Peeky Toe Crab Cake with Flying Fish Slaw and Ancho-Chile Remoulade

My partner orders the Coconut Steamed Mussels - jalapeno soffrito, cilantro, grilled sourdough

He says this about the mussels, "The most amazing mussels I've ever had. Of course, my favorite mussels are the ones I'm eating at the moment. But these were unusual with the coconut, jalapeno and cilantro."

For our entrees, we both order the signature dish, the Potato Wrapped Red Snapper with Creamy Leek Fondue and Red Wine Butter Sauce. It's that good. And what makes it even better is pairing it with a nice wine. The last time we were there we had the Benton-Lane Pinot Noir, Willamette Valley.

For dessert, we've been known to share the Warm Valrhona Chocolate Galette or the dessert of the season. One memorable occasion was at the holidays when we enjoyed Warm Apple Cranberry Cobbler Ice Cream with eggnog. Not eggnog lovers, we were blown away by this dessert.

Artist Point

Another favorite is Artist Point at Wilderness Lodge, reminiscent of a National Park Lodge found in the West. Here the signature dish is the Cedar Plank Roasted Wild King Salmon. All courses can be paired with a Pacific Northwest wine and nothing pairs better than salmon and Pinot Noir

A typical night here would find my companion ordering the ever-popular Smoky Portobello Soup with Roasted Shiitakes and Chive Oil for an appetizer. I might try different things such as the Crispy Venison Spring Rolls with hot sweet and sour sauce or the Braised Penn Cove Mussels with Fennel and Grilled Sourdough Toast

For our entrée my companion would order the Signature Cedar Plank Roasted Wild King Salmon (what kind of salmon you get depends on the season) and I've enjoyed the Grilled Buffalo Ribeye with sweet potato-hazelnut gratin and sweet onion jam or the Grilled Beef Tenderloin with Fire Roasted Corn, Sautéed Spinach, Red Wine Reduction, and Blue Cheese Fritter.

The night I had the Venison Spring Rolls and the Buffalo, I was feeling quite adventuresome. I wouldn't order the Venison again because even in a spring roll, I could still taste the gaminess. But it's true what they say about a Buffalo Steak - it's even better than a Beef Steak.

The signature dessert is the Artist Point Cobbler - Seasonal berries and housemade black raspberry ice cream. And if you're up for a wine with your dessert, the best choice is the Inniskillin Ice Wine. It's a pairing made in heaven.