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Location
Selections
Burgers, steak, fish, salads, s'mores, cocktails, wine, beer.
Entrée Range
All Day: Adult $16-59
Summary
Bigfire, which opened in the summer of 2019, had big shoes to fill taking over the former home of Emeril’s Orlando, but it happily continues the trend set by Vivo and Toothsome of bringing fresh flavors at fair prices to CityWalk’s reenergized restaurant lineup. The American Fare subtitle suggests even picky eaters will find something familiar on the menu, though the ingredients and preparations are head and shoulders above a T.G.I. Friday’sstyle chain restaurant. For beef eaters, Bigfire delivers the best bang for your buck on property; the Creekstone Farms cowboy rib eye is nearly as tender as the steaks served at The Palm but costs a third less and includes two sides (indulge in the mac and cheese with bits of pork belly). But don’t have a cow if you don’t eat cow; the grilled cauliflower steak is excellent, as are the beerglazed jumbo scallops. For dessert, the tabletop s’mores for two are overpriced considering the vending machine components but are almost worth the entertainment value from flambéing marshmallows over a miniature campfire. Service is attentive and friendly but not as fussily formal as Emeril’s was, making Bigfire feel comfortably balanced between fine and family dining.
Setting and Atmosphere
Bigfire takes its aesthetic cues from tony lakeside summer homes, with blazing fire pits out front, stained shiplap and decorative oars on the walls, and a skeletal boat’s hull dramatically suspended from the vaulted ceiling. Hard surfaces can make the downstairs noisy, so request a table on the upper floor overlooking the main dining room. Fortunately, a powerful ventilation system keeps the blazing open kitchen from overheating the hall. You can also eat at the beautiful white marble bar, which boasts its own hand-selected barrel of Woodford Reserve bourbon.
House Specialties
Fresh baked bread with herb butter, charred Brussels sprouts, and roasted mussels to start off. Flame-grilled meats cooked over a custom blend of oak, pecan wood, and cherrywood is the menu’s main focus. In addition to beef and pork, options include lamb, seafood, and vegetarian, as well as conventionally cooked entrées such as fried chicken, pasta, burgers, and salads.
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Details
Requires Credit Card to Reserve:
No
Requires Pre-payment in Full:
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