The State Of Our Food Scene

Sharing and highlighting the food scene has always been a part of Sedona Monthly’s mission, and we thank the prestigious Amazon Editorial Review for its kind words. In this cover story, we’ve covered everything from classic restaurants to anticipated up-and-coming spots. Like a fantastic entrée, dig into this story to learn more about the state of our food scene.

THE CLASSICS

A colorful dish from Rene at Tlaquepaque Arts & Shopping Village.

Rene at Tlaquepaque

Sipping a glass of wine on the shaded patio at René at Tlaquepaque Arts & Shopping Village is one of the best experiences to be had in Sedona. It’s an intimate, relaxing experience, one that invites you to linger. Executive Chef Walter Paulson perfected his approach to French Continental cuisine. Chef Mercer Mohr purchased Rene, and says he plans on paying homage to Walter’s cuisine while putting his own spin on the interior design and menus. Look forward to fresh seafood, local organic produce, steaks, wild game, lamb and poultry. Lunch is in the works. Reservations are suggested.

336 AZ-179 at Tlaquepaque Arts & Shopping Village (928-282-9225)

A pasta dish from Judi’s Restaurant & Lounge.

Judi’s Restaurant & Lounge

From the stellar cuisine to the warm and welcoming environment, it’s easy to see why Judi’s has been in business for decades. Your meal kicks off with bread service and your choice of soup or salad. We’re fans of the Greek Chicken Salad, a char-broiled chicken breast served over fresh salad, roasted red peppers, pepperoncini and Feta cheese. Steaks and surf options dominate the menu (you can’t go wrong with the near-legendary Baby Back Ribs), but we opted for the hearty Chicken Parmesan. We loved the contrast of the light angel hair pasta, marinara sauce and well-seasoned chicken topped with warm mozzarella cheese. Made-from-scratch desserts are another highlight. We can’t recommend the Butter Brickle Chocolate Chip Cream Cheese Pie enough.

40 Soldiers Pass Road in La Pasada Plaza (928-282-4449)

A waffle topped with fruit from Cress on Oak Creek.

Cress on Oak Creek

There is no shortage of remarkable experiences to be had in Sedona, and dining at Cress on Oak Creek has to be at the top of that list. The terrace features intimate, linen-clad tables topped with real candles underneath the sycamore trees along the banks of babbling Oak Creek. A menu would have to be exceptional to compete with these surroundings, and Cress’ chefs are certainly up to the task. The multi-course menu changes regularly. First, we had the Oven Roasted Hen, served with crispy pancetta and a tasty citrus and herb orzo. Followed by the hearty and fresh Tagliatelle with Early Tomatoes and Garden Basil, an egg pasta tossed with cherry tomatoes, basil, garlic and white wine. This entrée was perfect, just like a night out at Cress is guaranteed to be. Reservations are required.

301 L’Auberge Lane at L’Auberge de Sedona Resort (928-282-1661)

Chicken Pasta at The Hudson Restaurant at Hillside Sedona.

The Hudson

The Hudson has had a strong following ever since it opened back in 2015. Make reservations, no matter when you plan to visit. The salads here are all stellar. Our favorite is the Kale Salad. If you’re in the mood for something heartier, we’d recommend BBQ Braised Pork Tacos (you can make these vegan, too), Blackened Swordfish and the Hudson Mushroom Burger. You can’t go wrong with any of them. Desserts at The Hudson are equally as creative as the rest of the menu, and we have a hard time leaving without ordering Ellie’s Chocolate Peanut Butter Pie – a decadent combination of peanut butter mousse, chocolate cookie crust and bittersweet chocolate ganache.

671 AZ-179, Ste. D, at Hillside Sedona (928-862-4099)

A variety of soups from Elote Café.

Elote Café

Ever since Jeff Smedstad opened Elote Cafe in 2007, hungry devotees have been flocking to the restaurant. What keeps the hungry crowds coming? It’s Jeff’s cuisine, which is inspired by his travels through southern Mexico. The elote appetizer is legendary. We also recommend the Buffalo Mole Poblano and Corn Crusted Scallops. The smoky mole dish features buffalo short ribs braised in mole poblano, a traditional Mexican sauce featuring chocolate, chiles and about a million other ingredients. The Corn Crusted Scallops are three large, fresh, fried scallops topped with sweet tomato jam, earthy truffle crema and spicy roasted poblanos. For dessert, the Mexican Chocolate Pie is sweet, salty, creamy and crunchy. Reservations are required.

350 Jordan Road in Uptown Sedona (928-203-0105)

Red rock views from the Casa Sedona Inn.

Casa Sedona Inn

Here’s something you might not know: Boutique hotel Casa Sedona Inn serves one of the best breakfasts in town. The menu features fresh spins on classic breakfast orders like the decadent Truffle Brie Scrambled Eggs alongside Eggs Benedict and Huevos Rancheros. On our last visit, we ordered the Mayan Quiche made with bacon, cheddar, Boursin cheese, roasted tomato and spinach. Reservations are required (by phone or OpenTable) if you are not a guest of the Casa Sedona Inn.

55 Hozoni Drive in West Sedona (928-282-2938)

A strawberry and pecan-topped salad from Cowboy Club/The Arizona Room.

Cowboy Club/The Arizona Room

The Cowboy Club and adjoining The Arizona Room specialize in “high-desert cuisine.” This translates into Angus steaks, wild game, fresh seafood and house specialties like the only-in-the-Southwest Appetizer Sampler featuring tangy original cactus fries, rattlesnake sausage, bison brochettes and cilantro flatbread served with southwest peanut butter. The interior features Western décor and art. Diners can enjoy a lively vibe in addition to red rock views indoors or outdoors. The steaks here are fantastic. Another outstanding option is the Baby Back Pork Ribs, served with raspberry-plum BBQ, cilantro-peanut coleslaw and cast iron ranch beans. The Cowboy Club has recently added an on-site event venue called The Cabin behind the restaurant featuring three distinct spaces. The Cabin is an indoor space featuring exposed beams, The Atrium has ceiling fans and heaters, and the outdoor Patio features red rock views.

241 N. AZ-89A in Uptown Sedona (928-282-4200)

WHAT’S AHEAD

Willows Kitchen & Wine Bar

The Willows Kitchen & Wine Bar is slated to debut at Poco Diablo Resort in the Village of Oak Creek. The restaurant will offer American eclectic cuisine. Specific menu items you can look forward to include the Firecracker Shrimp Wraps, Seafood Paella and Burrata Di Puglia flatbread. The Willows is part of a $22 million renovation project of the property.

1752 W. AZ-179 at Poco Diablo Resort

Forty1

Executive Chef and Beverage Director Lindsey Dale will lead the kitchen of Forty1, the on-site restaurant of West Sedona’s Ambiente, a Landscape Hotel. Forty1 is a nod to the hotel’s 40 Atriums or rooms located throughout the property. Dale says she’ll be serving elevated cuisine. Expect casual breakfast and lunch and a more formal dinner complete with Italian linens. Forty1 will serve breakfast and dinner. Some produce will be sourced from Blue Sky Farms in Rimrock. Dale is working on inventive cocktails that will incorporate lavender from Pine Creek Lavender Farm. The 34-seat restaurant will feature indoor and outdoor spaces. “It’s going to be unlike anything else that’s in this town because of the views,” says Dale. The restaurant will primarily be for hotel guests. The hotel is slated to open this summer.

900 W. AZ-89A in West Sedona

Tacos from SaltRock Southwest Kitchen at the Amara Resort & Spa.

SaltRock Southwest Kitchen

Amara Resort & Spa’s on-site restaurant SaltRock Kitchen + Bar has a new chef. Long-time Sedona resident Dave Duncan has taken over as executive chef. His menu will feature upscale, Southwestern fare. “I love food with full flavor,” says Duncan. “We have a really fun environment here at Amara, and at SaltRock, and I want the food to match that.” One fun menu item will be the goat cheese fundido that can be fired. Some other options include vegetarian chile relleno and a tiger shrimp tamale.

100 Amara Lane at Amara Resort and Spa in Uptown (928-340-8803)

NEW PLAYERS

Sedona Crepes

Find made-to-order sweet and savory crepes at this West Sedona haunt whose name says it all. Dig into sweet, generously sized crepes including Nutella and Dulce de Leche, cream cheese, cinnamon, sugar and a drizzle of dulce de leche. Savory options include Carne Asada, Tuna and our personal favorite, Tinga, chicken cooked in chipotle sauce, caramelized onions and topped with sour cream and queso fresco. Additional menu items include tacos, panini, make-your-own omelets and a stellar breakfast sandwich.

3235 W. AZ-89A in West Sedona (928-862-2037)

A seafood entree from Shorebird.

Shorebird

A high-end seafood centric restaurant in the heart of Sedona is our idea of heaven, and Shorebird Restaurant exceeded our expectations. The setting is charming with a large window showcasing glorious red rock views during the day. At night, the lighting under the white bar offers a chic glow. The menu is long and stellar. The two piece Ahi Tuna nigiri tasted straight from-the-sea fresh and paired well with the ginger dressing. The Spicy Tuna Eggroll was a stand-out appetizer. Housed in a crunchy fried shell, the spicy tuna was complemented by five-spiced pineapple, avocado and cucumbers. When it comes to main courses, we couldn’t resist the lure of the signature Japanese Black Cod. The flaky white fish was made with a miso marinade that gave it a bold, delectable flavor. We’d be remiss not to mention the daily brunch menu that featured outstanding offerings like the Maryland Crab Eggs Benedict. For dessert, we opted for the classic Valrhona Chocolate Brownie.

150 AZ-179, #1, in South of the “Y” (928-203-5465)

Sausages, ribs, sides and a drink from Stagecoach Country Roadhouse.

Stagecoach Country Roadhouse

When you walk into Stagecoach and see the horse saddle in the lobby, you know you’re in for a lively, Western time. Fun appetizers like Smoked Deviled Eggs and Blue Corn Nachos reflect this. Prime certified Angus steaks are highlights. We went with the 14-ounce Smoked Prime Rib that was served with tumbleweed onions. All steaks are served with a special steak sauce menu that features offerings like bourbon compound butter. To finish, try the Skillet Chocolate Chip Cookie. It’s fun and tasty, just like this restaurant. On the weekends, look forward to live music, dancing and mechanical bull rides.

1405 AZ-89A in West Sedona (928-203-5463)

Smoked meats and a variety of sides from Colt 804 Grill.

Colt 804 Grill

Since its opening in January of 2017 in Cottonwood, Colt 804 has gotten so popular that the restaurant has opened a fourth location in the Village of Oak Creek. And once you sink your teeth into the smoked barbeque here, you’ll see why so many have fallen for Colt. The meat we ate here was moist, tender and delicious. To sample the goods, consider the Pulled Pork Sandwich topped with slaw and the restaurant’s tangy and sweet Kansas City Sauce. We loved dipping a rich cut of brisket into each of Colt’s four signature barbeque sauces: Holy Habanero, Kansas City, Campfire and Texas Tang. Besides brisket, burgers are also featured prominently on this menu. These are fresh ground daily. We devoured our thick ABC Burger featuring avocado, bacon, cheddar cheese, lettuce, onion, tomato and onion in a flash. Colt is largely about comfort. And two of our favorite comfort foods are the Butter Garlic Fries topped with parmesan and smoked, creamy Mac-n-Cheese sprinkled with bacon bits. The menu is rounded out by salads, tacos, a slew of sides and a dessert menu. To finish, consider the Cowboy Cookie. One of the restaurant’s noteworthy desserts, this colossal cookie includes oatmeal, chocolate chips, coconut and walnuts.

6101 AZ-179, Ste. D, in the Village of Oak Creek (928-325-7200)

An entrée from chef Lisa Dahl’s Butterfly Burger.

Butterfly Burger

Dim lighting, an open kitchen, dark walls and faux snake-skin booths wrap around the restaurant’s walls all make for a posh cosmopolitan lounge vibe at chef Lisa Dahl’s burger-centric venture. The real star of the restaurant is the beautifully illuminated bar. Menu-wise, expect 10 of Lisa’s signature burger creations. We personally loved the crunchy Gringo Burger topped with white aged cheddar, louis remoulade sauce, shredded romaine and crispy onion strings. Besides the beef, look forward to salads, a few choice appetizers (like the irresistible Street Tots, tater tots topped with queso, pico de gallo and cotija cheese), fries and a selection of veggie burgers. The dessert menu features a totally decadent Peanut Butter & Chocolate Bomba, peanut butter and chocolate mousse cake filled with dulce de leche that’s simply unforgettable.

6657 AZ-179, Ste. B1, at Sedona Vista Village (928-862-4448)

Fish tacos from chef Mercer Mohr’s Rascal.

Rascal

Rascal at the Wilde Resort and Spa is another dining gem in Chef Mercer Mohr’s restaurant portfolio. The menu features many gluten-free, vegetarian and vegan options. We ordered the White Bean Hummus that was served bento-box style with tabbouleh salad, fresh mint, extra virgin olive oil, chili spice, cucumber, carrots, celery, marinated olives and grilled pita bread–a healthy start to our meal. We just had to try the Ahi Tuna Nachos. We delighted in every scoop of this chilled cold dish featuring a delightful, texture-rich mix of ahi tuna tartar, fresh ginger, mango, shallots, green onions, ponzu, sesame, avocado, jalapeno, wasabi and Sriracha crème served with crispy spiced wonton chips. For our other main course, we had to try the Crispy Fried Chicken. The chicken was perfectly fried, crispy and tender. This dish was also served with spicy jalapeno coleslaw, a cup of soup and a honey butter biscuit. To end our meal, we had a totally decadent slice of apple pie.

2250 AZ-89A at The Wilde Resort and Spa in West Sedona (928-852-1852)

Vespa Healthy Italian Café

One of Sedona’s newer restaurants, quick service Vespa Health Italian Café’s signature offering is a variety of flatbreads. One of the best parts? Vespa’s dough is organic, celiac-friendly, gluten-free and keto-friendly. Vespa options including Diavoletta – organic tomato sauce, soppressata, whole milk mozzarella and chili flakes – and Siciliana – organic tomato sauce, onions, grilled eggplant, whole milk mozzarella and basil. The menu is rounded out by a variety of sandwiches, salads and a few breakfast dishes like the Avo Toast.

1350W. AZ-89A, #22 in West Sedona (928-862-2228)

WORTH THE DRIVE

Pasta from Moscato in Camp Verde.

Moscato

Located on Camp Verde’s main street, Moscato makes some of the best Italian food in the entire Verde Valley. We sat outside on the patio featuring soft yellow walls, burgundy cushions, white light-wrapped trees and mountain views in the distance. To start, we ordered the Burrata Dolce. This appetizer was topped with seasonal jam and served with salame and crostini. We loved the presentation and the delightful mix of savory and sweet flavors. The extensive menu features risotto, a long list of pastas, fish, chicken, meat and soup. Next, we ordered a pasta entrée. Our Al Salmone – Northern Pacific salmon, lemon, caper, cream sauce and fettuccine – was hearty and decadent. The fish was moist and perfectly cooked. The lemon gave the sauce a nice zing, and the pasta tasted fresh. For dessert, we had to try the classic Tiramisu that was served in a glass cup.

396 S. Main Street in Camp Verde (928-567-7417)

A dynamic entrée from The Asylum in Jerome.

The Asylum

Tucked inside the Jerome Grand Hotel (built in 1926 as the United Verde Hospital), The Asylum Restaurant is more than just a spot to enjoy lunch or dinner – it’s an experience. Start with The Asylum’s sophisticated and award-winning wine list or browse the cheeky cocktail menu. The dinner menu features fish, pork, steaks and pastas with a decidedly Southwestern flair. We ordered the Char-Broiled Boneless Rib Eye Steak as our main course. The 12-ounce steak one was one of the best we’ve ever had and was set on tomatillo salsa and horseradish sour cream sauce and served with steamed veggies, fried leeks and choice of fries or mashers. The entrée arrived covered in a silver dome, which our server removed with a flourish. When was the last time you experienced that at a restaurant? No reservations are needed for lunch. The Asylum accepts dinner reservations via phone only at 928-639-3197.

200 Hill St. at the Jerome Grand Hotel in Jerome (928-639-3197)

A colorful pasta served with grilled bread from Up the Creek.

Up the Creek

The wine list at Cornville’s Up the Creek is one of the best in the entire Verde Valley, which should come as no surprise seeing that it’s located down the road from several wineries in Page Springs. Diners can choose from over 60 wines. The setting is high above Oak Creek. Each expansive window features a hummingbird feeder so you can watch the birds buzz around while you eat. Food highlights include the Goat Cheese Caramelized Onion Tart, red meat like the Queen of Steaks and Blackened Ahi Tuna. The light, sweet and satisfying Buttermilk Pie is a must-order and truly unforgettable dessert. Reservations are required.

1975 N. Page Springs Road in Cornville (928-634-9954)

These are the restaurants that have created a buzz in the community, online and on social media. We have visited all of them and recommend you do too.

Click Here to see our 2021 Hot List. Look for a complete Hot List in the November 2022 issue later this year.