Papillon Helicopters Soars to New Heights On and Off the Ground

Papillon Grand Canyon Helicopters, founded in 1965, continues to transport 600,000 visitors in and out of the Grand Canyon every year. With shuttle service to and from Las Vegas’ Strip hotels, getting into the air has never been easier or more accessible.

Starting with a drive to the terminal located in nearby Boulder City, Nevada, you’ll find your helicopter ready and waiting to take you to the West Rim of the Grand Canyon.

Eagle formation

Eagle formation (Photo: Scott Harris)

After landing, riders are driven to the famous Grand Canyon Skywalk where they can take in the awe of Mother Nature’s majesty and enjoy pondering her grandeur. Visitors then can walk across the glass skywalk, which many ancestors would have been in complete disbelief that such an engineering marvel could be constructed above the hallowed grounds.

Making their way onto the horseshoe-shaped glass-bottom structure located at Eagle Point, guests are able to walk 70 feet past the edge of the Grand Canyon wall and stand 4,000 feet above the Colorado River. As they step on the glass floor panels, visitors have an unobstructed view that allows them to see the soaring birds, canyon and flowing water beneath them. This masterpiece took four years and $30 million to complete and is considered an engineering marvel. gave us a brief history of the skywalk.

Wilfred Whatoname with Elaine Harris (Photo: Scott Harris)

“We struggled with the idea of the Skywalk at first,” said Grand Canyon Skywalk marketing director Wilfred Whatoname, “but we then saw the ability for great economic resources for many of those where struggling financially, and we eventually saw the economic feasibility of the project.”

The newly opened Sa’ Nyu Wa restaurant featuring the creations of chef James Mendoza serves a creamy acorn stew garnished with toasted pine nuts that is accented with seared steak. Also available is Native American frybread, judiciously kissed with sweet butter, speaks to tradition.

The roasted stuffed quail atop a cornmeal cake main course is rich with a touch of sweetness from the prickly pear beurre blanc (white butter) sauce. For a finish, the chocolate decadence, a rich flourless chocolate cake with seasonal berry compote, is delectable.

Guests can take in the breathtaking view that lies just beyond the floor-to-ceiling windows of the restaurant while enjoying their meal, giving them an epic experience they will cherish forever. With mind and body soulfully content, visitors then embark to the awaiting helicopter with a renewed sense of awe and wonder.

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