It’s a tough choice when you go to Big Water Grille deciding what you like more; the cuisine or the view. I head in for a solo evening so I can sit, chat and taste with owner John Cheney. Chef Chris Daniel has added his Southern family influences into the mix creating new tastes, which set Big Water’s cuisine pleasantly apart from the pack.
The new Southern slant on the appetizer menu includes the Braised Pork Belly with creamy grits and crispy fried onions and Roasted Quail & Waffles with braised granny smith apples and toasted pecans. Both do not disappoint. The pork belly melts in my mouth and the buttery grits are perfect. The quail appetizer is in a class by itself and the addition of the waffles and cinnamon spiced apples is nothing short of brilliant. The appetizer menu also includes traditional fare like Ahi Tuna Poke and Chef Daniel’s awesome family recipe of Dungeness Crab Cakes (the best I’ve had), a healthy choice of salads and a special soup of the day. The daily delight was a Potato Leek with crème fraiche, smoked bacon, cheddar cheese and chives. Ah, bliss.
I segue to the entrée sampling the Southern specialties of Blackened Catfish Filet served with dirty rice, pinto beans, wilted greens and turnip purée, and Southern Fried Chicken with creamy mashed potatoes and gravy and sautéed spinach. Both are worthy additions. The chicken (Chef Daniel’s grandma’s recipe) is reminiscent of the authentic old South – crispy and battered just amount. The catfish is off the chart and tastes like New Orleans on a plate with a hint of spice and an amazing mélange of flavors.
For beefeaters, the Smoked Rib Eye is exceptional. The entire prime rib is cold smoked and then grilled to order making its taste beyond compare. The Steak Burgers also are a crowd favorite. Ground from trimmings from filet and the rib eye and served on a Truckee Sourdough brioche, this half-pounder can be further enhanced with a fried egg, pulled pork or both. Once again, dishes in a league of their own.
For dessert, I plough into the decadent Pumpkin Cheesecake (made by Cheney’s wife and pastry chef Christy), who also offers a mean Apple-Cinnamon Bread Pudding with white chocolate, toasted pecans and rum-raisin sauce, and the luscious Chocolate Mousse Tort with raspberry coulis.
Big Water has an impressive wine list, a large selection of specialty martinis and more than 30 vodkas. And, whether you dine in the bar or the restaurant, you are certain to have one of the most elegant and delicious meals ever — Southern style.
Big Water Grille is located at 341 Ski Way in Incline Village. The bar/lounge is open daily from 4:30 p.m. with dinner from 5:30 p.m. Big Water features a $6 all night Happy Hour menu every evening. Additional specials can be had on Big Water Wednesdays. They are closed on Tuesdays. They also are offering a special Thanksgiving menu with seatings that begin at 4 p.m. For more information, call (775) 833-0606 or visit bigwatergrille.com.
