Chefs at Yosemite, Yellowstone, Olympic National Park, Crater Lake, and other parks serve up natural meats in natural settings.
Imagine sitting down to pan–seared Copper River salmon with toasted couscous and lemon–chive butter—in Alaska's Denali National Park. More and more park restaurants are serving natural meats, responsibly harvested seafood, and local produce.
At Colorado's Mesa Verde, executive chef Todd Halnier of the Metate Room serves grass–fed lamb from a local ranch and gets "sweet, amazing" corn from the local Ute tribe.
You'll also find burgers made with natural or grass–fed beef. "It's the right choice to make," says Tim Stein, food and beverage director with Xanterra, a principal park concessionaire. Here are some notable dishes.
Grilled Montana Legend beef tenderloin with rosemary–cabernet sauce Lake Hotel Dining Room, Yellowstone National Park. (Reservations required.) (307) 344-7311, www.travelyellowstone.com.
Niman Ranch pork chops and mission fig–potato tart Ahwahnee Dining Room, Yosemite National Park. (209) 372-1489, www.yosemitepark.com.
Razor clam platter with fresh herbs and organic seasonal vegetables Kalaloch Lodge Restaurant, Olympic National Park. (866) 525-2562, www.visitkalaloch.com.
Wild mushroom bruschetta with basil and marinated tomatoes on garlic and asiago toasts Crater Lake Lodge Dinning Room, Crater Lake National Park. (541) 594-1184, www.craterlakelodges.com.
Photography by Chris Arend
This article was first published in July 2006. Some facts may have aged gracelessly. Please call ahead to verify information.