There’s one common complaint we hear about Sedona restaurants, and it has nothing to do with the food. Diners seeking a great view along with a fabulous meal have limited options; which explains why every time we dine at Mesa Grill at the Sedona Airport, the tables closest to the floor-to-ceiling windows are packed. The restaurant exterior was designed to look like the wing of an airplane while the modern interior offers maximum views of the airport as well as Cathedral Rock, Courthouse Butte and Schnebly Hill.
If you’re lunching at Mesa Grill, we can’t say enough about the juicy, half-pound Angus burgers. We are fans of the $100 Airport Burger, which arrives topped with roasted chilies, jack and cheddar cheese and a chipotle aioli that Executive Chef Gonzalo Ramirez calls “Santa Fe sauce.” The cooked-to-order burger comes with a side of green chili fries: seasoned French fries topped with fried shoestring chilies. It’s a creative twist on a classic burger-and-fries partnership that we adore.
Hit Mesa Grill in time for Sedona’s legendary sunsets. Then order a bowl or a cup of the sweet and slightly pungent Butternut Squash Ginger Soup. The burgers are on the dinner menu (so are vegan specialties, tapas and pasta dishes), but we also love the petit filet mignon. You can order the 8-ounce steak marinated or with a sauce, but we enjoyed ours grilled to perfection and topped with crunchy fried onions. The steak comes with crisp steamed zucchini, asparagus and carrots plus your choice of black beans, Don’t leave without asking to see the dessert tray. Regular readers of Sedona Monthly know we love the profiteroles, but we like to occasionally branch out. The crème brulee topped with fresh strawberries and blackberries was a sweet – and light –ending to our meal. You’ll head to Mesa Grill for the views, but you’ll return for the cuisine. – Erika Ayn Finch. Photograph by Deb Weinkauff.
