As we drove through Zion past the scenic drive turn-off, it was no less beautiful, but the sheer rock walls were just a bit shorter. We began to climb upwards through switchbacks. On one of the switchbacks, there was a half-arch or a massive alcove in an impressive rock face.
We would then traverse through a long tunnel with large windows carved out of the side with great views. The terrain on the opposite side of the tunnel would change to slick rock and go from a red hue to more of a sandstone color due to less mineral content. An app guides us, giving great commentary and helpful tidbits like this. There was one particular hill that had a checked pattern appropriately named checkerboard.
As we exited the park, the amazing terrain features would all but disappear. Still pretty but not awe-inspiring. The drive would climb and twist and turn as we made our way to Bryce Canyon.
Bryce is famous for hoodoos, tall, thin spires of rocks formed from erosion. They were everywhere as we climbed up to the top of a plateau that looked over a valley filled with them. On a wildlife note, we saw the craziest raven doing barrel rolls and flying upside down! It was like a bird airshow watching him!
The drive down would make for even better scenery and stops. The variation of formations was terrific.
The amphitheater was the pièce de résistance—a grand moon-shaped tall cliff filled with thousands of hoodoos. The landscape was stunning in all directions. I can’t wait to return to this area when we can hike everywhere.
As we left, the terrain would drastically change again. I can’t imagine when these lands were discovered, coming across all of this on horseback, not knowing what would lie ahead of each hill, and then seeing a hoodoo.
I’d changed our original second-night stop to better fit the itinerary and save some driving. I picked a B&B about halfway to the next Park. It was a beautiful spot tucked in the hills just outside Escalante. They had a restaurant on-site with a good menu, so we checked in and didn’t leave.
The dinner was fabulous, one of our best in a long time. There was a porch with a gorgeous view, but I couldn’t convince Amanda to brave the 60-degree weather! We had herb-roasted potatoes and heirloom carrots for an appetizer. They were both excellent, but the potatoes were to die for! Fried fresh rosemary was sprinkled on top, accompanied with a mild chimichurri. I rated them in the top 5 potatoes of my life and Amanda within the top 3. One entrees was brown butter acorn squash gnocchi, creamed kale, local green onions, mushrooms, pepitas, parmesan, and crispy sage over a gorgonzola cream sauce. The other was a local grilled patty pan squash stuffed with arugula, organic tomatoes, toasted almonds, and pesto vinaigrette. The heavenly fluffy little gnocchi won this round. This meal was one of the best we’d had in a very long time, exquisite food, excellent service, and we were just a flight of stairs from our bed! The only thing that could have made it better is if we’d sat outside.
We changed plans not to visit Moab this time around and go to Salt Lake a day early. Then we liked the B&B so much, and there was another restaurant that was highly rated so we changed plans again and decided to stay a second night.