Had two lovely days at the Inn at Furnace Creek with tea, dinner and two breakfasts. Breakfasts excellent with real fresh squeezed orange juice and attention to every detail and ingredient. The potato hash was unique and delicious with both grated and cubed potatoes fried to a perfect soft and crisp combo. One morning I had the yogurt parfait which was the perfect, flavorful light touch after the previous evening's rich dinner. DH had one morning their famous corn cakes "benedict" ,and the standard bacon, eggs, potato hash and toast classic the next. All delicious.
DH had the stuffed pork chop and I had the flaky pastry artichoke, cheese and spinach tart with assorted fresh vegetables on the side. Both delicious enjoyed with a very nice Ravenswood Zinfandel. We both started with the spinach, bacon, parmesan and date salad, nicely dressed along with their homemade breads and variety of herb butters. The place cares about what it serves and the service is knowledgeable and friendly taking pride in what they provide their guests, is way too expensive as expected out here, but ranks as one of those once in a lifetime one must stay at the Furnace Creek Inn and enjoy its lovely ambiance. We hope to return and see they do offer "senior" discounts so hopefully it will be sooner than later.
They serve tea in the late afternoon either on the spacious front verandah or in the historic lounge with sweeping window over the desert horizon. Hint for tea for two is to order one serving of the dessert combo and then an additional pot of tea for the second person as they are are very generous with their sweets choices of either: petit fours, date bread, date cookies or fruit scones. We had more than enough to share with each of our choices: scones and date bread so just one choice and the extra pot of tea would have severed two easily - a 70 year tradition here to have tea at the Inn in the late afternoon.
One evening after hiking and not wanting to get dressed up for dinner at the Inn, we went to the Cafe at the Furnace Creek Ranch for different kinds of 8 ounce hamburgers (also very expensive) but with excellent french fries, having checked that the cole slaw and potato salad alternate choices were not made fresh there. Had some "Badwater Ale" on draft that is prepared for them I believe in Panamint City and was delicious.
On the way out of the valley we passed Shoshone to see the well-regarded "C'est si bon" cafe which had both an open and a closed sign on it and passed this tiny place by to stop at Baker instead at the always reliable though garish Mad Greek for large gyros, feta cheese, olives and Greek sweet treats to end the meal.
Dining in Death Valley is very expensive so plan accordingly. But they have you there as a captive audience, so it was delightful learning that the Inn takes care to make it worth it. An outfit called Xanterra runs the Inn, not the National Park Service. Nice job.
72112 Baker Blvd, Baker, CA 92309