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Mkutano House restaurant is inside the new Elephant Valley preserve at the San Diego Zoo Safari Park in Escondido, Calif.\u00a0<\/p>\n
Ed Rudolph \/ For SFGATE<\/p>\n
The thing to remember, if you\u2019re dining at Mkutano House, is that the elephants are the most important guests. You might be sitting at your own assigned table, eating the food you ordered for yourself, but it\u2019s their restaurant \u2014 even if they aren\u2019t technically allowed inside.\u00a0<\/p>\n
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\u201cIt definitely comes with some different operating parameters,\u201d Pat McTigue, executive director of the San Diego Zoo Safari Park, told SFGATE.\u00a0<\/p>\n
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Mkutano House is the new restaurant inside the Safari Park in Escondido, California, a much larger and more remote counterpart to the San Diego Zoo. It opened with the new Elephant Valley preserve, which houses the park\u2019s nine African elephants. Eight years in the making, it\u2019s the newest and arguably the most elaborate elephant sanctuary in all of California \u2014 and with the restaurant\u2019s location in the middle of the preserve, it certainly offers one of the wildest dining experiences in the state. As you sip on your cocktail made with African spirits and dine on African-inspired cuisine, those elephants will nearly come right up to your table, with only a small but effective lagoon separating the enormous pachyderms from the diners.<\/p>\n
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Moroccan-inspired crispy harissa cauliflower, sunflower and honey cornbread and a baobab mango lemonade at Mkutano House.<\/p>\n
Ed Rudolph \/ For SFGATE<\/p>\n
Elephant Valley at the San Diego Zoo Safari Park on Aug. 23, 2026.<\/p>\n
Ed Rudolph \/ For SFGATE<\/p>\n
\u201cThe wildlife is at the heart of everything we do,\u201d McTigue added. \u201c… We want to make sure that we keep our herd at the forefront of our thoughts.\u201d<\/p>\n
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In designing the restaurant, the team took sound measurements to make sure the operational noise wouldn\u2019t be too loud for the elephants, and staff tweaked and tested all the lighting to make sure that nothing would shine too brightly into the enclosure.<\/p>\n
\u201cElephants sleep at nighttime,\u201d he added. \u201cMaking sure they have that time and ability to rest and recuperate from the day just as we would, those types of things. We work to put that thought first and make sure we have that level of care.\u201d\u00a0<\/p>\n
For the human visitors, Mkutano House serves African-inspired global cuisine, with a touch of California. The roasted garlic hummus comes with house naan, Fresno chile crunch and kachumbari salad, a tomato salad common in Kenya and other East African countries. Crisp harissa cauliflower has a Moroccan touch, with agave-harissa glaze, tahini-lemon yogurt, chickpea leblebi (a flavorful chickpea puree) and chermoula (an herby condiment) to finish. The grilled rib eye features South African elements: chakalaka, a spicy vegetable relish; and a savory cornmeal cake called pap that\u2019s stuffed with cheese and onions.<\/p>\n
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The view from the patio of\u00a0Mkutano House on Aug. 23, 2026.<\/p>\n
Ed Rudolph \/ For SFGATE<\/p>\n
Confit pork belly with chermoula and pickled apple slaw at Mkutano House.\u00a0<\/p>\n
Ed Rudolph \/ For SFGATE<\/p>\n
The property\u2019s roots to Africa go beyond the plate, too. The San Diego Zoo works extensively on elephant conservation in Kenya, partnering with Reteti Elephant Sanctuary and Kenya Wildlife Service, and operates its own Kenyan branch of the San Diego Zoo Wildlife Alliance. According to\u00a0McTigue, Mkutano House executive chef Grant Toraason collaborated with those teams extensively in designing the menu.<\/p>\n
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\u201cWe have partners in Kenya that have come over during construction,\u201d\u00a0McTigue said, and \u201clots of conversations with our conservation science team that spends time in the country.\u201d\u00a0<\/p>\n
\u201cWe\u2019re a cultural institution,\u201d he added. \u201cWe\u2019re about that connection of wildlife and people. [We were] wanting to be really sensitive about not appropriating culture, but appropriately sharing culture \u2026 and making sure that we can do this in a way that felt really good.\u201d\u00a0<\/p>\n
In Swahili, \u201cmkutano\u201d means \u201cgathering.\u201d In the center of the dining room, there\u2019s a soaring tree sculpture called the Heritage\u00a0Tree with carved branches extending out along the ceiling over many of the tables. In Kenya and other Swahili-speaking East African countries,\u00a0McTigue explained, \u201cthey come together under trees. That\u2019s where they tell stories and share and conduct business. \u2026 That coming together and gathering with purpose under that kind of heritage tree is really the inspiration behind the restaurant.\u201d Throughout, including all along the Heritage Tree, there\u2019s bead art from BeadWORKS, a female-run Kenyan art collective.<\/p>\n
Given its unique location and its guiding mission, Mkutano House does have some high bars to entry. Admission to the park, which starts at $73 per adult for the least expensive days, is required to dine at the restaurant. But even then, it can be tough to get a table. Reservations on weekdays at this time of year are relatively open, but weekends are nearly booked solid. As of publication time, Saturday and Sunday reservations are almost totally booked through the end of the year.\u00a0<\/p>\n
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In the center of the restaurant, a sculpture of a Heritage Tree extends its branches over the tables.<\/p>\n
Ed Rudolph \/ For SFGATE<\/p>\n
If you can\u2019t get a table, there are other ways in. The upstairs Ona Lounge serves cocktails and small bites to a 21-plus crowd, and a quick-service window serves similar food that you can order and eat at picnic tables.<\/p>\n
But inside the restaurant, sitting at a window table with cool air blasting after a hot afternoon in the park, it\u2019s hard to think of a better place to be. On a recent visit, a bull elephant slowly ate his own lunch in the shade of a big, old coast live oak tree, while an adorable little calf splashed around in a mud wallow. Occasionally, one of the giant animals would saunter over to the water to get a closer look at the diners. In that moment, it was clear the elephants were just as comfortable and curious as the humans were.<\/p>\n
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Elephant Valley, the new elephant preserve at San Diego Zoo Safari Park, lets guests walk through the two halves of the preserve and get a close-up view of the animals.<\/p>\n
Ed Rudolph \/ For SFGATE<\/p>\n
Elephant Valley opened in March and replaced a previous elephant preserve that was much farther away from visitors. \u201cIt transforms the way visitors can experience the park and how close they can get to elephants,\u201d McTigue said. \u201cYou can see how they interact with one another; you can see how they communicate. You can see the little details of their skin, their eyelashes, their trunks, how they pick things up. That intimate connection that you can have now is something that you were never able to have before.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
Mkutano House restaurant is inside the new Elephant Valley preserve at the San Diego Zoo Safari Park in Escondido, Calif.\u00a0 Ed Rudolph \/ For SFGATE The thing to remember, if you\u2019re dining at Mkutano House, is that the elephants are the most important guests. You might be sitting at your own assigned table, eating the<\/p>\n","protected":false},"author":2,"featured_media":34578,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[7,8,693,1180,1181,14816],"class_list":["post-34577","post","type-post","status-publish","format-standard","has-post-thumbnail","category-restaurants","tag-restaurant","tag-restaurants","tag-sfgfood","tag-sfgla","tag-sfglafood","tag-sfgtravel"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117365519406566822","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/34577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=34577"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/34577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/34578"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=34577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=34577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=34577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}