- By Kevin
- On Jun 21, 2017
- North America
- Travel Tips
What to eat in Grand Canyon? Some star food don't miss. Grand Canyon tours guide make you know the local food in Grand Canyon more deeply.
I had the amazing luck of coming to the Grand Canyon during a snowstorm (serves me right for not looking up weather reports beforehand), and while it was breathtakingly beautiful (and a proper winter wonderland at that), the drive was exhausting and somewhat dangerous. Before the grueling drive back, I stopped by El Tovar Dining Room with my party to grab something hot to eat and hopefully wait until the snow plows cleared the roads a bit.
Located in a rustic wooden building, El Tovar Dining Room had a quaint charming atmosphere, complete with a traditional fireplace and personal tin kettles. The complimentary bread even came with butter medallions that had the hotel's insignia outlined on them, which I thought was a nice touch. Our server was a genial older gentleman who clearly loved his job, and his jovial demeanor brightened our meal. The food itself was pretty good, though prices are understandably a little higher given the location inside Grand Canyon National Park.
This appetizer was very well constructed, with the lump crab meat seasoned nicely and paired with ripe avocado for creaminess. Our waiter suggested fried shallots as a pairing, which he thoughtfully put on the side. I thought the shallots were over-fried, which lent a bitter flavor to the dish, so I could have done without that. The layered pesto was tasty and not too strong, and I really appreciated that this dish wasn't served stone cold as if it had just come out of the refrigerator.
I only had a bite of this, as it came with a cherry sauce and I'm slightly allergic to cherry (I understand that the cooking probably denatures the proteins I'm allergic to, but didn't really want to chance it too much..). The duck was lean and juicy, and the meat was marinated well before cooking. I would've liked the skin to be slightly crispier, but overall it was well-prepared. The rice pilaf was rather bland, and the baby squash and zucchini slightly underdone.
Lamb shank with polenta:
The baby squash and zucchini was again slightly underdone and crunchy, and the polenta needed more creaminess to hold it together. Polenta is usually prepared with a lot of cheese, so I appreciated that there wasn't an overabundance of cheese and I could still taste the freshness of corneal, but the watery and slightly lumpy texture wasn't great. The lamb shank was cooked amazingly, and the lean layers of lamb fell off the bone at the slightest touch. The sauce also paired well with the meat without completely overwhelming the gaminess of the lamb.
Pumpkin creme :
Mmmm this was so good. I love winter and its onslaught of pumpkin-related desserts, and this pumpkin creme brulee was one of the best I've had. The texture was spot-on with its creaminess and silkiness, and the flavor of fresh pumpkin was apparent in each bite. I also liked that it wasn't overly sweet, even when paired with the whipped cream on top. I could have used maybe a little more caramelization on top with the blowtorch, but I'd order this again in a heartbeat.