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Fodor's Arizona & the Grand Canyon 2014
One of Tucson's premier chefs, Albert Hall, relocated his fine-dining restaurant to high in the Catalina Foothills, so now patrons can enjoy stunning city views from both the restaurant and the expansive, more casual bar. Roasted plum tomato and basil soup, a recipe from Hall's mom, is a favorite starter. Creative dishes like wild salmon with a pecan honey-mustard glaze and wood-roasted quail filled with pancetta, mozzarella, roasted tomatoes, and Oaxacan risotto are among the many tempting, organically grown (or raised) entrées. Vegetarians have choices here, too, including a sweet corn and green chile custard with roasted vegetables, fettuccini and wild mushrooms, and an Asian noodle salad.
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In April 2013, my husband and I did a Utah and Arizona Grand Circle tour-covering the Grand Canyon, the Monument Valley Navajo Tribal Park, Natural Bridges National Monument, The Needles and the Island Read more
My husband and I recently joined my sister and her husband for a wonderful overnight hike in the Grand Canyon. Read more
We have a road trip planned and would welcome any opinions or suggestions.
Day one arrive Phoenix stay first night in fountain hills
Day two Winslow Posada hotel
Day Three Chinle stay Holiday Inn drive Read more
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