Entering the El Tovar Dining Room is a one-of-a-kind experience. The hotel, which opened in 1905, is perched at the South Rim of the Grand Canyon and is listed on the National Register of Historic Places. Soaring wooden beams and sweeping vistas emphasize the ambience of this authentic rustic lodge. Crisp white linens and Mimbreño China contrast with the dark wood and deeply hued carpet. Here, you’ll experience time and tradition coupled with a creative, gourmet menu.
We started with prickly pear margaritas. The tangy lime and sweetness of the prickly pear syrup created the perfect balance for the Hornitos tequila. We perused a menu featuring dishes that were inspired by the original menu dating back to the 1940s. El Tovar Dining Room has achieved a three-star Green Restaurant Certification.
For appetizers, we selected the Beef and Pork Red Chile Tamale and the Roasted Cauliflower and Sweet Potato Salad. The tamale, made with Arizona-raised beef for substance, features an adobo crema that was cool and refreshing with just the right amount of heat. The salad was crafted with roasted cauliflower, roasted sweet potato, pepitas and dried cranberries that were placed over organic mixed greens and tossed with a lemon vinaigrette.
The Chicken El Tovar, inspired by the 1947 dinner menu, was plated with delicate threads of angel hair pasta and accented with a slightly sweet and salty mushroom sherry sauce. Wilted fresh spinach and al dente, seasonal vegetables completed the dish. We also tried the Signature Salmon Tostada composed with wild Alaskan salmon, tortillas, corn salsa and spicy black bean rice. These dishes are highly popular with diners.
We completed our dining experience by sampling the flourless chocolate cake. It is cooked in a chocolate brownie crust and elegantly presented. Like our evening at the El Tovar dining room, it was sweet, rich and satisfying all at the same time. – A Sedona Foodie
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