Big Bear Lodge's culinary team can't light up a campfire indoors, but they do the next best thing by preparing their dishes over open flames. Inside, diners instantly catch whiffs of the six thin-crust pizzas chefs cook in a wood-fired oven, herb-garlic chicken rotating on a wood-fired rotisserie, or grain-fed aged Angus steaks searing on a wood-burning grill. More meat dominates the menu, from platters of pan-seared and oven-broiled Atlantic salmon, gulf shrimp, and bay scallops to bison, elk, and ostrich burgers made with grass- and grain-fed cuts free of antibiotics and hormones.
The dishes all pair with Big Bear Lodge's selection of bottled and draft beer brewed in-state, as well as thermoses full of alcohol-spiked ciders, cocoas, and coffees. There are nonalcoholic ways to keep warm too, from munching on plates of freshly baked chocolate-chip cookies to cozying up amid the restaurant’s log cabin decor. Beneath the dining room's honey-hued beams, nostalgic wall collages pay homage to the institution of camping, reminding guests of the ghost stories, s’mores, and forest-ranger ambitions they once had.