I ate at the Big River Grill long ago (I can't even remember what I had), but I was fairly unimpressed. So much so that I generally forget it's even there. I'm thinking I might give it a try next time, does anyone have any suggestions on what's good to eat there?
I checked out the menu for the WDW location and it is apparently different from the other locations. They have some unique offerings and some that are new to me. That said, there are a few that have been around for a long time and are always really popular. The hazelnut chicken, meatloaf, and ribs should all be a safe bet (especially the latter two, if you're into simple/comfort food). The ribs are dry-rubbed, smoked in house, then basted and grilled. The pastas were always good in the past, but I am not familiar with the 'parmesan cream sauce' at this location. In the past, it was a four-cheese alfredo made from scratch and it was delicious. That's what I cooked myself nine times out of ten when eating there.
I LOVE the nachos there.
May 2008 CSR 
Heh, I've burned my hands on those nachos (the plate) many times. Those things are HUGE.
I checked out the menu for the WDW location and it is apparently different from the other locations. They have some unique offerings and some that are new to me. That said, there are a few that have been around for a long time and are always really popular. The hazelnut chicken, meatloaf, and ribs should all be a safe bet (especially the latter two, if you're into simple/comfort food). The ribs are dry-rubbed, smoked in house, then basted and grilled. The pastas were always good in the past, but I am not familiar with the 'parmesan cream sauce' at this location. In the past, it was a four-cheese alfredo made from scratch and it was delicious. That's what I cooked myself nine times out of ten when eating there.
Four cheese alfredo sounds wonderful. I'd be interested to see how similar the parmesan cream sauce is. This restaurant would be relatively new to me compared to the others we go to all the time; wondering if it's worth a meal to try it?
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2010 Beach Club Resort
2005 Port Orleans Riverside
2006 Animal Kingdom Lodge
2007 Wilderness Lodge
2008 Animal Kingdom Lodge
2009 CBR/Polynesian
LifeIsForLiving wrote:I checked out the menu for the WDW location and it is apparently different from the other locations. They have some unique offerings and some that are new to me. That said, there are a few that have been around for a long time and are always really popular. The hazelnut chicken, meatloaf, and ribs should all be a safe bet (especially the latter two, if you're into simple/comfort food). The ribs are dry-rubbed, smoked in house, then basted and grilled. The pastas were always good in the past, but I am not familiar with the 'parmesan cream sauce' at this location. In the past, it was a four-cheese alfredo made from scratch and it was delicious. That's what I cooked myself nine times out of ten when eating there.
Four cheese alfredo sounds wonderful. I'd be interested to see how similar the parmesan cream sauce is. This restaurant would be relatively new to me compared to the others we go to all the time; wondering if it's worth a meal to try it?
That's a bummer. I typed this long, well-thought reply and apparently took too long and it went bye-bye when I tried to post it. Round two...
In my experience, 'Parmesan Cream Sauce' is often not made from scratch as parmesan does not melt particularly well or lend itself (as well) to homogenization. When it is made from scratch, it is more cream than cheese and pretty bland to me. I feel an alfredo sauce needs the robust flavor of asiago (or a similar cheese). Four cheese (mozzarella, romano, provolone, and asiago as I recall) blends beautifully. Reduce cream, blend portioned cheese, reduce further, add seasoning, and MmmmmMmmmmMMMMMM. When done properly, it is thick, rich, velvety smooth, and coats/sticks to the pasta.
Far as whether or not it's worth a meal, I would defer to those who have been to this location. Location aside, I do think they have good food - if you are into upscale casual American.
I wonder about the cost these days. Will have to check out the menus to see if it's cheaper or comparable to Disney restaurants in the parks.
That four cheese sauce sounds amazing! Thanks for the "recipe" -- would love to try it at home. What kinds of seasonings would you recommend?
May 2008 CSR
I wonder about the cost these days. Will have to check out the menus to see if it's cheaper or comparable to Disney restaurants in the parks.That four cheese sauce sounds amazing! Thanks for the "recipe" -- would love to try it at home. What kinds of seasonings would you recommend?
That four cheese sauce is amazing ! 
It doesn't need a lot of seasoning, just some salt and pepper. I would garnish it with fresh cut basil and a bit of asiago. Be advised, reducing a cream-based sauce is challenging on an electric range (takes a bit of practice on gas too, but it's easier).
That four cheese sauce is amazing !
That may all be challenging, but I find that reducing it once it's on my plate is easy! 
LifeIsForLiving wrote:
That four cheese sauce is amazing !
That may all be challenging, but I find that reducing it once it's on my plate is easy!
Or at least relocating it to my belly.