No one goes to Hooters for wings (as they profoundly say), and no one goes to national parks for the food. But maybe they should: America’s national parks offer a range of culinary experiences that can’t be found anywhere else, from historic pastries to “medicinal” beers—let alone the culinary experiences that could be. should not have to anywhere else, thanks to those incredible views in every bite.
If you’re craving atmosphere or craving history (or both), here’s what (and where) to eat in America’s national parks.
America’s national parks: the tastiest dishes
Popovers, Acadia National Park
The most famous pastry in the national parks.
For many visitors, no route through Acadia National Park is complete without a stop at Jordan Pond House. They’re an absolute icon: In 1893, the park’s first owner, Nellie McIntire, started serving these light and airy treats to hungry hikers and visitors. They are also a marvel of simplicity, made with just flour, milk, eggs and a touch of salt. Their golden exterior gives way to a soft, hollow interior, perfect for scooping up warm butter and dollops of homemade jam.
Don’t bother fighting for a table; enjoy it on the scenic lawn overlooking Jordan Pond, a quintessential Acadian experience that throws culinary tradition on top of Maine’s natural beauty.
Beer, Hot Springs National Park
Beer that is medicinal? Yeah, sort of.
Forget the typical park souvenir (unless it’s a park passport – never forget your park passport!). In Hot Springs National Park, the best souvenir is an icy brew. Housed in a revitalized historic bathhouse, Superior Bathhouse Brewery offers a unique opportunity to enjoy the geology: their beers are brewed with the park’s naturally filtered spring water. Imagine a porter so robust that its malty depth references the earth’s geothermal heat. Yes. Who knew plate tectonics tasted so good?
Fun fact: Superior Bathhouse is the first craft brewery in a U.S. national park.
Fry bread, Badlands National Park
An indigenous tradition lives on.
In 2005, fry bread – a native bread that is flat but fluffy, fried and crispy yet doughy – became the state bread of South Dakota. You can eat it plain, but you’ll likely encounter it as a base for Indian tacos, such as at Cedar Pass Lodge in Badlands National Park. The toppings are pretty standard (cheese, tomatoes, lettuce, olives, sour cream), minus the star of the show: buffalo meat.
Also in South Dakota you can find Indian tacos at various food stalls and powwows. Each seller puts their own spin on it, but you can always expect a nice, light, fried sandwich.
Fresh catch, Everglades National Park
You know exactly where this meal comes from.
The Everglades Flamingo Lodge closed after it was hit by multiple hurricanes in 2005. Nearly twenty years later, the lodge and restaurant are open again, offering guests an all-hands-on-deck Everglades experience: preparing your catch. Buy a Florida salt or freshwater fishing license (or better yet, a guide), stick to the size limits and the chefs will grill, fry or blacken your catch from one of the area’s lakes, ponds or waterways to make. Combine it with a slice of key lime pie and you have Everglades at its best.
Remark: Some fish are not safe for consumption. Consult the NPS guidelines to stay safe.
Thomas Jefferson’s Ice, Mount Rushmore National Memorial
The founder of the American ice cream obsession.
One day, the team at Mount Rushmore National Memorial had a sweet idea: they retrieved Thomas Jefferson’s vanilla ice cream recipe from the Library of Congress. Rumor has it that President No. 3 was the first person to write down an ice cream recipe in the US; apparently writing the Declaration of Independence did not satisfy his creative itch.
Visitors can try the creamy stuff at Carver’s Cafe, just steps from the looming granite faces. Or, if they have a few eggs and some whipped cream, they can make it themselves.
Huckleberry pie, Glacier National Park
It’s grizzly approved.
There’s no wrong way to do anything with blueberries – pie, ice cream, muffins – but the blueberry pie at the Park Cafe in St. Mary has become a household name, at least when it comes to Montana’s favorite fruit. While most places mix blueberries into their blueberry pie (blueberries are finicky little ones that can be expensive and hard to find), Park Cafe claims their pies are the real deal: 100% blueberry goodness.
Of course, you can always find the sweet and sour berries yourself: visitors to Glacier National Park are allowed to hand-pick a maximum of one liter of blueberries per day. Just make sure the blueberries you pick are!
America’s National Parks: The Best Restaurants
Volcano House Restaurant, Hawaii Volcanoes National Park
Located on the rim of Kilauea, one of the world’s most active volcanoes, Volcano House offers a dining experience that is actually unlike anything else. With panoramic views of the caldera and the undulating Halema’uma’u crater in the background, the food, typically fresh and local, such as the catch of the day, certainly looks delicious.
The Ahwahnee Dining Room, Yosemite National Park
In the heart of Yosemite Valley, the Ahwahnee Dining Room is an icon of national park elegance. With 35-foot ceilings, granite pillars, floor-to-ceiling windows and spectacular views of Half Dome, Glacier Point and Yosemite Falls, the menu almost doesn’t matter. Almost. Look for signature dishes like the Ahwahnee’s Beef Wellington and the Mountain Rainbow Trout.
Dining room El Tovar – Grand Canyon National Park
The El Tovar Dining Room overlooks the South Rim of the Grand Canyon and is part of the historic El Tovar Hotel, which has been serving the canyon’s chicest visitors since 1905. The dining room, with murals of the Grand Canyon and Native American artwork, is dark. and moody, highlighting the view through the windows. Look for regional flavors such as the roasted poblano pepper soup and the Colorado rack of lamb.
Honorable mention: Zapata Ranch, Great Sand Dunes National Park
The only reason Zapata Ranch is placed in the “honorable mention” category is due to a technicality: it’s simply outside the boundaries of Great Sand Dunes National Park. Otherwise, it’s one of the best culinary experiences any national park fan could ask for.
When the weather is nice, guests sit on the lodge’s intimate patio and watch the chefs cook, grill and bake the dish of the day. Expect everything from wild blueberry pancakes to kalbi-style beef to biscuits cooked in duck fat. Take it from this author: climbing the highest dunes in the hemisphere would be worth the effort to get there.
Jacqueline is a travel, nature and science writer (and photographer) based in Wisconsin. Follow her work on Yahoo Creators, or find it in the wild at publications like National Geographic, Smithsonian, Travel + Leisure, and more.
