The wonderful Grand Canyon is a natural wonder to behold. The vast textures conceal a barren emptiness that can only be described as beautiful. Even more enchanting is the variety of colour changes that bleed onto the scenery during sunset and sunrise. Of course a logical way to enjoy both of these means a solid meal in between. There are restaurants along the rim itself with some tables overlooking the rim, although I've read that once the sunsets you can't see anything worth enjoying - and I prefer to have my sunset out in the open (weather permitting)
El Tovar is the lead hotel set in a lovely pine building and is also most gourmet of the South Rim restaurants. As it was the same night as a 30th birthday, I had made a particular booking here to ensure we ate well that evening. As our requested table overlooking the rim (if you're going to book it anyway, minimal rim view is better than none) had been donated elsewhere, we were given the private dining room adorned with engraved wooden walls, high candles, and a sense of native American homeliness.
- El Tovar Black Bean Soup served in a Tortilla Bowl with Sour Cream - I liked this heavy Mexican-style soup, although not so much my friends;
- Wild Alaskan Salmon Tostada on Organic Greens (served with tequila vinaigrette, corn salsa, lime sour cream & roasted pistachio garden rice)
- Garden Penne in a Roasted Tomato Sauce (spinach, garbanzo beans, asparagus, tomatoes, mushrooms, artichoke hearts) - very simple and satisfying. Nothing particularly unusual or memorable.
- Rainbow Trout Amandine (served with rice pilaf & seasonal vegetables)
- Apple Strudel
- "Happy Birthday" Creme Brûlée
- 3rd dessert I can't quite remember...
Honestly after a 20-hour day including 2 flights and 8 hours of driving, I don't recall much of the meal specifics. It isn't cheap and I don't think memorable enough (for me to remember it well or) to insist on eating here, but if you are in the mood for gourmet food (which happens to be in a cabin that includes tables overlooking the South Rim), then this is the only option. It isn't bad by any means, but I'd only come here again under those specific conditions.
Next time I would order whatever the seasonal menu has that sounds local. Particular items have the words "El Tovar" that suggests they would be worthy. Additionally some of the mains have unusual sounding sauces that pique interest such as bourbon chipotle cream, fig puree or cherry merlot sauce.
