Blue Coffee Pot is for Settlers.

Blue Coffee Pot Restaurant 

US Highways 160 and 163
Kayenta, Arizona, 86033

Phone: (928) 697-3396







When I say this restaurant is for settlers, it's basically because the choices for dining, in Kayenta, are few.  The structure of Blue Coffee Pot resembles the female style Navajo Hogan; the interior is bright with rustic decor upon shelves (love the antique hutch in the entry way with the coffee pots).

Be warned, this restaurant only takes cash.

We went here after having a quick tour through Navajo National Monument, didn't want fast food, and wanted to try someplace different.  After being seated, we noticed other diners, but they were very quiet, looking down at their food and eating.  The atmosphere inside, though bright lighting, seemed a bit depressing.  Our party of three were very talkative about our day out, so we were making the most noise.  Upon leaving, we were laughing, held a door open for a Navajo woman, said a cheerful hello to her, and she seemed shocked at our behavior.
The menu is a combination of American, Mexican and Navajo cuisines; alcohol is not served on tribal land, but the fresh brewed coffee is a good choice with a meal.

After ordering, two of us got a trip to the very small salad bar; lettuce, tomatoes and dressings mostly; however I highly recommend the honey mustard dressing.











Our ordered meals came quickly.  First there was the Country Fried Steak with corn, mashed potatoes and loads of brown gravy.  The bread coating on the steak was overdone and tasted like oil used many, many times; mashed potatoes were instant, corn from a can.  I understand food products are trucked into this area, not much farming in desert, but spruce it up!






The Hot Turkey Sandwich was basically a mess of packaged cold cut turkey slices, bread, mashed potatoes and the same brown gravy served with the Country Fried Steak.












The Steak and Shrimp Kabobs were a little better; the steak was tender and juicy; the shrimp was double coated in breading and fried in the same old oil as the Country Fried Steak.   The baked potato was good, but again the corn was from a can; at least there was none of that brown gravy to ruin the kabobs.






We have eaten in Navajo run restaurants before, and it depends on the attitude of the owners and staff; some have great food, and others are just settling.  We wonder though, if we had ordered Navajo cuisine, would it have been prepared much better than the American platters?

Mary Cokenour