The Ultimate Signature Dish At A Signature Restaurant .....

Brickyard Bacon Onion Cheddar Burger

@nascarsportsgrill

Pecos Bills Tall Tale Inn and Cafe is a personal favorite of mine. All of its peers can learn from its example. Pecos Bills Tall Tale Inn and Cafe has aged with astonishing grace, doing what it must to remain youthful without ever making an elastic fool of itself, staying true to its identity while adapting to changing times. Now as before, it is a high church of reverently prepared fast food. But more than ever global currents inform and influence what emerges from a kitchen that can no longer be succinctly described as mere counter service.

Pecos Bills eschews high drama, both in the dining room, which has all the sex appeal of a first-class airport lounge, and in the dishes, many of which are paradigms of subtlety. Only with careful attention do you register and revel in the restaurant's grace notes; the symmetry of the apple slices, the golden sunshine color of the melted cheese, the savory pulled pork.

You can absent-mindedly polish off an order of Taco Salad and know that you are eating something good. Or you can pause, ponder and realize that you are eating something with an exquisite balance of colors, shapes and flavors. The seasoned clumps beef sit atop a fried flour tortilla bowl which can then be filled and garnished with whatever one's heart desires at the "fixins bar." The full Epicurean appeal of the dish reveals itself only upon close scrutiny. Pecos Bills is a restaurant for people who really focus on the food.

It has made modern adjustments in addition to its journey into a wider world of flavors. A few years ago it changed its hamburger to Angus Beef. Apple slices were added as an alternative to French fries. The vegetable burger was added to accommodate today's adventurous grazers. But the BBQ Pork Sandwich, The Taco Salad and the Chili remain stalwart, which underscore Pecos Bills sustained belief in the sacredness of shredded meat.

This restaurant's confidence comes through in its portions, which are judiciously restrained, and in its service, which is expert but unintrusive. Epitomizing a certain kind of class, Pecos Bills amounts to the restaurant equivalent of old money, so secure in its station that it need not strut, so practiced in its posture that it never slouches. And yet it somehow avoids stodginess and complacency, a minor miracle that, for us Disney diners, is a major blessing.

Pecos Bills Tall Tale Inn and Cafe is a personal favorite of mine. All of its peers can learn from its example. Pecos Bills Tall Tale Inn and Cafe has aged with astonishing grace, doing what it must to remain youthful without ever making an elastic fool of itself, staying true to its identity while adapting to changing times. Now as before, it is a high church of reverently prepared fast food. But more than ever global currents inform and influence what emerges from a kitchen that can no longer be succinctly described as mere counter service.

Pecos Bills eschews high drama, both in the dining room, which has all the sex appeal of a first-class airport lounge, and in the dishes, many of which are paradigms of subtlety. Only with careful attention do you register and revel in the restaurant's grace notes; the symmetry of the apple slices, the golden sunshine color of the melted cheese, the savory pulled pork.

You can absent-mindedly polish off an order of Taco Salad and know that you are eating something good. Or you can pause, ponder and realize that you are eating something with an exquisite balance of colors, shapes and flavors. The seasoned clumps beef sit atop a fried flour tortilla bowl which can then be filled and garnished with whatever one's heart desires at the "fixins bar." The full Epicurean appeal of the dish reveals itself only upon close scrutiny. Pecos Bills is a restaurant for people who really focus on the food.

It has made modern adjustments in addition to its journey into a wider world of flavors. A few years ago it changed its hamburger to Angus Beef. Apple slices were added as an alternative to French fries. The vegetable burger was added to accommodate today's adventurous grazers. But the BBQ Pork Sandwich, The Taco Salad and the Chili remain stalwart, which underscore Pecos Bills sustained belief in the sacredness of shredded meat.

This restaurant's confidence comes through in its portions, which are judiciously restrained, and in its service, which is expert but unintrusive. Epitomizing a certain kind of class, Pecos Bills amounts to the restaurant equivalent of old money, so secure in its station that it need not strut, so practiced in its posture that it never slouches. And yet it somehow avoids stodginess and complacency, a minor miracle that, for us Disney diners, is a major blessing.

The Colonel wrote:

Pecos Bills Tall Tale Inn and Cafe is a personal favorite of mine. All of its peers can learn from its example. Pecos Bills Tall Tale Inn and Cafe has aged with astonishing grace, doing what it must to remain youthful without ever making an elastic fool of itself, staying true to its identity while adapting to changing times. Now as before, it is a high church of reverently prepared fast food. But more than ever global currents inform and influence what emerges from a kitchen that can no longer be succinctly described as mere counter service.

Pecos Bills eschews high drama, both in the dining room, which has all the sex appeal of a first-class airport lounge, and in the dishes, many of which are paradigms of subtlety. Only with careful attention do you register and revel in the restaurant's grace notes; the symmetry of the apple slices, the golden sunshine color of the melted cheese, the savory pulled pork.

You can absent-mindedly polish off an order of Taco Salad and know that you are eating something good. Or you can pause, ponder and realize that you are eating something with an exquisite balance of colors, shapes and flavors. The seasoned clumps beef sit atop a fried flour tortilla bowl which can then be filled and garnished with whatever one's heart desires at the "fixins bar." The full Epicurean appeal of the dish reveals itself only upon close scrutiny. Pecos Bills is a restaurant for people who really focus on the food.

It has made modern adjustments in addition to its journey into a wider world of flavors. A few years ago it changed its hamburger to Angus Beef. Apple slices were added as an alternative to French fries. The vegetable burger was added to accommodate today's adventurous grazers. But the BBQ Pork Sandwich, The Taco Salad and the Chili remain stalwart, which underscore Pecos Bills sustained belief in the sacredness of shredded meat.

This restaurant's confidence comes through in its portions, which are judiciously restrained, and in its service, which is expert but unintrusive. Epitomizing a certain kind of class, Pecos Bills amounts to the restaurant equivalent of old money, so secure in its station that it need not strut, so practiced in its posture that it never slouches. And yet it somehow avoids stodginess and complacency, a minor miracle that, for us Disney diners, is a major blessing.

say what? Does that mean it's good?

Pecos Bills Tall Tale Inn and Cafe is a personal favorite of mine. All of its peers can learn from its example. Pecos Bills Tall Tale Inn and Cafe has aged with astonishing grace, doing what it must to remain youthful without ever making an elastic fool of itself, staying true to its identity while adapting to changing times. Now as before, it is a high church of reverently prepared fast food. But more than ever global currents inform and influence what emerges from a kitchen that can no longer be succinctly described as mere counter service.

Pecos Bills eschews high drama, both in the dining room, which has all the sex appeal of a first-class airport lounge, and in the dishes, many of which are paradigms of subtlety. Only with careful attention do you register and revel in the restaurant's grace notes; the symmetry of the apple slices, the golden sunshine color of the melted cheese, the savory pulled pork.

You can absent-mindedly polish off an order of Taco Salad and know that you are eating something good. Or you can pause, ponder and realize that you are eating something with an exquisite balance of colors, shapes and flavors. The seasoned clumps beef sit atop a fried flour tortilla bowl which can then be filled and garnished with whatever one's heart desires at the "fixins bar." The full Epicurean appeal of the dish reveals itself only upon close scrutiny. Pecos Bills is a restaurant for people who really focus on the food.

It has made modern adjustments in addition to its journey into a wider world of flavors. A few years ago it changed its hamburger to Angus Beef. Apple slices were added as an alternative to French fries. The vegetable burger was added to accommodate today's adventurous grazers. But the BBQ Pork Sandwich, The Taco Salad and the Chili remain stalwart, which underscore Pecos Bills sustained belief in the sacredness of shredded meat.

This restaurant's confidence comes through in its portions, which are judiciously restrained, and in its service, which is expert but unintrusive. Epitomizing a certain kind of class, Pecos Bills amounts to the restaurant equivalent of old money, so secure in its station that it need not strut, so practiced in its posture that it never slouches. And yet it somehow avoids stodginess and complacency, a minor miracle that, for us Disney diners, is a major blessing.

Pecos Bills Tall Tale Inn and Cafe is a personal favorite of mine. All of its peers can learn from its example. Pecos Bills Tall Tale Inn and Cafe has aged with astonishing grace, doing what it must to remain youthful without ever making an elastic fool of itself, staying true to its identity while adapting to changing times. Now as before, it is a high church of reverently prepared fast food. But more than ever global currents inform and influence what emerges from a kitchen that can no longer be succinctly described as mere counter service.

Pecos Bills eschews high drama, both in the dining room, which has all the sex appeal of a first-class airport lounge, and in the dishes, many of which are paradigms of subtlety. Only with careful attention do you register and revel in the restaurant's grace notes; the symmetry of the apple slices, the golden sunshine color of the melted cheese, the savory pulled pork.

You can absent-mindedly polish off an order of Taco Salad and know that you are eating something good. Or you can pause, ponder and realize that you are eating something with an exquisite balance of colors, shapes and flavors. The seasoned clumps beef sit atop a fried flour tortilla bowl which can then be filled and garnished with whatever one's heart desires at the "fixins bar." The full Epicurean appeal of the dish reveals itself only upon close scrutiny. Pecos Bills is a restaurant for people who really focus on the food.

It has made modern adjustments in addition to its journey into a wider world of flavors. A few years ago it changed its hamburger to Angus Beef. Apple slices were added as an alternative to French fries. The vegetable burger was added to accommodate today's adventurous grazers. But the BBQ Pork Sandwich, The Taco Salad and the Chili remain stalwart, which underscore Pecos Bills sustained belief in the sacredness of shredded meat.

This restaurant's confidence comes through in its portions, which are judiciously restrained, and in its service, which is expert but unintrusive. Epitomizing a certain kind of class, Pecos Bills amounts to the restaurant equivalent of old money, so secure in its station that it need not strut, so practiced in its posture that it never slouches. And yet it somehow avoids stodginess and complacency, a minor miracle that, for us Disney diners, is a major blessing.

While it's not a signature place I think the French onion soup at Chefs de France is a stand out signature dish even though it's only a begining dish