PB&G -- Lunch -- Table Service -- Four Seasons Orlando

*This dining experience took place in August 2014.When I first heard about the dining options at the newly opened Four Seasons Orlando, the one I got the most excited about was PB&G, also known as the Pool Bar & Grill. Opening to the public on August 3, 2014 (along with the grand opening of the resort), PB&G serves premium American barbecue dishes, fresh salads, frozen cocktails, mocktails, and an extensive kids' and teens' menu with lots of healthy options. Open daily from 11 a.m. - 6 p.m., this is a terrific lunch and early dinner spot for resort and day guests. Under the direction of Executive Chef Gerald Sombright, PB&G features plenty of smokehouse and rotisserie favorites, such as pulled pork, smoked brisket, rotisserie chicken, house-made hot dogs, and more. Chef Gerald hails from St. Louis, one of the most celebrated barbecue capitals in the world, and brings his culinary expertise to this fun and casual restaurant. I recently dined at Ravello, Four Seasons Orlando's modern Italian restaurant, with my friends Krista Joy from Disneyways.com and Tony Caselnova from Disney by the Numbers, and I had an amazing experience as a special diets diner. From start to finish the team did an amazing job, and I knew that I had to go to PB&G when it opened. My family all wanted to check it out too, as we are all big fans of Southern cuisine and barbecue. When we arrived at this restaurant, located near the adult pool, the main pool and lazy river area of the Four Seasons Orlando, we were greeted with a brightly decorated restaurant, filled with picnic tables, teak floorboards, and other whimsical elements. The restaurant is outdoor seating, but covered, and gives guests a proper al fresco dining experience.Upon being seated, our server Jeff asked about my special dietary needs -- another great touch that the restaurants at the Four Seasons Orlando all have. Making sure that servers are as knowledge as they can be for special diets diners is really important, and it always makes me more at ease when I dine in a restaurant. Jeff made sure to note that the team would take great care of me.Of course, first things first, we ordered the house-made unsweetened iced tea. You simply can't eat at a barbecue joint without ordering iced tea.As we went over the menu, members of the PB&G management team - Jessie & John - stopped by to go over the menu offerings with us and to check in with me about any dietary concerns. They assured me that Chef Gerald was on hand to make sure that I was well taken care of. One of the things I love is the theme of PB&G's menu. As one would expect, the menu is filled with classic Southern barbecue dishes including ribs, pulled pork, and beef brisket. These fall under the "homage" category and are Chef Gerald's take on these Southern favorites. The other main entree portion of the menu falls under the "treason" category -- dishes that are totally unexpected, and some might say barbecue sacrilege. These include smoked tofu with carrot & kale, octopus which has been smoked and grilled (and is a huge hit with guests), and the Peter Piper brisket burger (which I'm dying to try the next time I visit).Add in lot of salads and terrific appetizer options, and you have a menu that really appeals to a broad audience. I can't lie; every time I look at the menu I find a new dish that I want to order at my next meal at PB&G.For a starter, our group tried the Crimson Red Corn Popcorn (which is an heirloom popcorn), seasoned with gaujillo chili and lime. Chef Gerald also came out to speak with me about the offerings as we happily munched on this excellent starter.If you are a popcorn lover, you will absolutely adore this appetizer. But be warned, it is addicting. My family are notorious popcorn fans, so this was hands down hit with the group. The guajillo chili adds a nice kick and the lime balances out the heat. The spicy, salty popcorn was the perfect treat for a hot August day outside, and we all welcomed it as we explored the menu. This will be an appetizer we order again and again at PB&G. Chef Gerald also gave us a sample of his house-made gazpacho made with smoked watermelon, cucumber and basil. I am a huge gazpacho fan, and this was another perfect summertime dish for al fresco dining. I'm not typically a big watermelon fan, but this truly made this dish. The gazpacho started off with a smoky favor and ended with notes of sweetness from the watermelon. There was so much flavor and balance in this dish, and it was my hands down favorite part of the meal (which is hard to say, as I enjoyed each component in its own right). While there were plenty of options for me on the menu, Chef Gerald made me a dish off the menu -- a seasonal succotash. It was fabulous to talk with him about the development and inspiration of this dish. He truly knows his Southern cuisine and this entree really highlighted the seasonal vegetables. So often, succotash is corn, bacon, and a small smattering of lima beans -- and while I agree that bacon is a great accompaniment -- Chef Gerald's version is a true homage to the simple succotash's that you imagine your Southern grandmother making you with the vegetables from her garden. As a vegetarian dish, this succotash was not lacking in anyway. In fact, it was hearty and rich and did not need any meat in order to make it an entree. The humble lima bean was truly the star. Lima beans have that same stigma as Brussels sprouts, another one of my most favorite vegetables. If you don't think you like lima beans, this dish will change your mind! Chef Gerald used a literal cornucopia of vegetables in this dish, including pickled vegetables, which I adore. The dish was earthy with lots of sweet, sour, and spicy flavors throughout. After eating this, I mentioned to Chef Gerald how much I loved it, and that I hoped it would go on the menu either as a side dish or as a full entree. I hope the next time I visit PB&G, I see it listed because it was truly fabulous. It also shows how much skill and talent Chef Gerald has because it was just delicious.I also got a chance to sample the beef brisket, which was outstanding! Made with corned beef spices and smoked, this makes for a killer sandwich. If only marble rye was gluten free and dairy free!My family raved about each of their dishes, including the pulled pork sandwich, the ribs, and the spun chicken. Simply put: PB&G was a real hit with my family.The next time I visit, I have to try some of the libations that are offered at PB&G. I'm a mojito fan through and through, and this will have to be the first one that I order. Like the main menu, the drink menu is as much of an homage to its Southern inspiration, and I have no doubt that I would be equally impressed with my beverage options that I order.I have to give this team praise for making this a truly relaxing and fun meal. Like Ravello, the service was impeccable and the team knowledgeable about special dietary needs. Our server Jeff was terrific, making sure we stayed cool with our beverages and answering any questions that we had. Management team Jessie & John brought such enthusiasm, and their excitement about PB&G was infectious! And of course, Chef Gerald deserves such high praise for his outstanding dedication to making authentic Southern cuisine and safe options for those of us who have special dietary needs. His culinary perspective offers terrific, casual fare and includes some of my favorite Southern dishes of all time. What he made for me as a special diets diner was delicious and comforting, just like you expect any Southern meal to be.PB&G reminds me of one of my favorite restaurants at Disney World, Boatwright's. Both have a Southern twist and both have authentic and honest food. With reasonable prices and a casual vibe, PB&G is set to be on my short list of go-to places for barbecue.Overall, I have to give this experience a 9.5 out of 10. This is a restaurant that I need to go back to try other dishes!To find out more about the Four Seasons Orlando visit: http://www.fourseasons.com/orlando/You can also see more of my photos from my visit on InstagramFor photos from the Four Seasons Orlando media event check out Amanda Tinney’s site, Where’s AmandaSpecial thanks goes out to the Four Seasons Orlando for inviting me to dine at PB&G. I was not required to write this post and all opinions are my own.