The eagerly anticipated opening of the all-new Grant Grove Restaurant occurred Friday, June 30, just in time for the Fourth of July holiday rush. Delaware North’s $6.3 million project includes dining space indoors, in a courtyard, and on a deck, accommodating a total of 225 diners. There is also a walk-up window for takeout orders.
The new LEED Gold-certified project, which replaced the former 74-seat restaurant built in the 1970s, took 10 months to build.
With the new restaurant, the parks’ concessioner, in negotiations with the National Park Service, has added another eco-friendly piece to its Sequoia-Kings Canyon lineup of visitor facilities that includes Wuksachi Village (1999) and John Muir Lodge (2000).
“We are pleased to offer visitors a quality dining experience in a beautiful national park setting,” said Woody Smeck, superintendent of Sequoia and Kings Canyon National Parks. “Delaware North has worked hard to deliver a rustic architectural design that harmonizes with the mountain setting and achieves a Gold rating for environmental protection.”
The Grant Grove Restaurant follows the company’s Green Path of environmental stewardship, and its menu, designed by Executive Chef Brandon Bollenbacher, incorporates key elements of the Peaks Restaurant at Wuksachi in Sequoia — locally sourced, sustainable, and organic ingredients. Highlights at both restaurants include Mary’s Free-Range Chicken, California-raised grass-fed beef, and meat-free entrees.