Ok...Here's a question for all you lucky ones who have been to signature restaurants at WDW...I know that many of them have what they call " Their signature dish." ..Example...Le Cellier and it's Fillet Steak & mushroom truffles...Is there any signature dish that you would recommend at any of the restaurants..My favourite so far was Jiko and their Fillet Steak with Mac & Cheese..Hit me with your favourite ones please.?..
Brickyard Bacon Onion Cheddar Burger
@nascarsportsgrill 
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May/June 2016 Magic cruise to Norway
2017 Prtugal wedding adventures
2018 Alskan disney cruise ??
2019 Florida
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.
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DVC owner since 2002 BCV/BWV/BLT/VGC
Alright Colonel, I have to know. Are you a retired used car salesman? That description of Peco Bills is worth far more than anything you could get to eat there.
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.
Hmmm.I think I had that at The Grand Peco Bill..But when I told my DW she thought I was telling her a tall tale.. 
This thread is unraveling very quickly..... 
I asked DH and his response was "Duck". I prodded and asked if there was any place he liked it best and he replied "yes".
So that is his reply. For me it has to be the sirloin at LeCellier or The prime at Boma's. (yes, it was on the buffet!) But we have a new list of places this time, so Narcoossee may jump ahead, but we are also going to Yak an Yeti, so there will also be duck.
"At some point in life you have to decide if you're the Tigger or the Eeyore."...Randy Pausch
"George Banks and all he stands for will be saved. Maybe not in life, but in imagination. Because that's what we storytellers do. We restore order with imagination. We instill hope again and again and again." Walt Disney
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? 
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
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?
It's a good thing he isn't paid by the key stroke. We would go broke.
I love the Spicy Kazan roll at the California Grill!
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.
Seems i've seen this somewhere before!
I get around
See my Disney Photography at...
https://www.flickr.com/photos/rt_images/
DVC owner since 2002 BCV/BWV/BLT/VGC
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.
(Also I really enjoyed the burger I had there last year, but you give me the option to put mushrooms and cheese whiz on anything and I'll probably adore it)
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
That is the best French onion soup I have EVER had. Anywhere.
I had the French Onion Soup during at dinner at BOG during our recent trip, and found it to be very bland and tasteless.When I mentioned it to our server, she said that the soup was made with vegetable stock instead of the beef stock that all other rest. usually use. she stated that she had other complaints about it and looked into the reason for the negative feedback and that is what was stated to her by the cooking staff. Anyone else notice that with the BOG french onion soup?