Mariposa.
Mariposa
Chef Lisa Dahl’s Mariposa is known for its breathtaking views and stellar Latin cuisine. Take in views of West Sedona’s Thunder Mountain from the expansive, covered outdoor patio or contemporary dining room. Inside, expansive glass windows capture those stunning red rock views that are so beautiful they could be a painting.
Mariposa.
Menu-wise, look forward to plenty of Latin-inspired fare. Devour Handmade Empanadas, Sea Scallops and Ceviche. House specialties include Scottish Salmon, grilled skirt steak and a bone-in pork chop. Mariposa also has an extensive wine and cocktail program. We’re fans of the Housemade Sangria.
Canyon Breeze. Photo courtesy of the Sedona Center.
Canyon Breeze
Canyon Breeze features incredible views of Uptown Sedona’s red rocks. The outdoor, covered patio is a lively spot where diners have been gathering since 1946 – when this was the Oak Creek Tavern – to enjoy Canyon Breeze’s casual, crowd-pleasing cuisine and those stunning Sedona vistas.
Canyon Breeze. Photo courtesy of the Sedona Center.
Find chicken wings, Burgers, Grilled Sandwiches, hot dogs, Carne Asada Nacho Fries and the Chimichanga. Pizzas here are of some note. Each pie is baked in Canyon Breeze’s brick fired oven and topped with house made marinara sauce. To cap off a meal here, consider ordering one of over 16 flavors of ice cream from on-site Sabrina’s Ice Cream. If you really want to go all out, consider ordering one of the truly epic sundaes here. These are served in oversized glass cups and topped with nuts, sprinkles and a heap of whipped cream.
Broome & Orchard.
Broome & Orchard
Broome & Orchard features stunning red rock views inside and out. Take in nearly all of the red rock formations in Uptown Sedona from here. Views aside, the interior’s decor is equally captivating. Broome & Orchard feels like a sleek city lounge. Think a marble bar, wood on the walls and plush brown leather booths.
Broome & Orchard.
Menu-wise, look forward to elevated American fare. One of our go-to orders? The Tuna Crispy Rice. The savory, umami-rich appetizer featuring black sesame tuna, avocado, kimchi aioli, shoyu tare and cilantro all layered on top of crunchy, fried rice. Our decadent entrees wowed. The French Onion Mac was downright dreamy. This upscale take on mac ‘n cheese featured campanelle pasta topped with a winning combination of white cheddar and gruyere cheeses, sourdough breadcrumbs, grilled onions and bright chives. The 26-ounce Bone-in Ribeye – easily one of the most tender cuts we’ve ever had – featured fresh chimichurri and was served with potatoes dauphin and green beans. The cocktail menu here is also of some note. For our latest visit, we sipped on the non-alcoholic version of the refreshing and light Watermelon Agua Fresca. We’re also quite fond of brunch, and the offerings here are excellent. The hearty and decadent B&O Benedict featured a buttermilk biscuit, maple-glazed pork belly and a poached egg you’ll likely enjoy piercing with a fork as the yolk runs out. Being a New York-inspired joint, we just had to finish off a meal here with a slice of Cheesecake. The rich dessert featured apple cinnamon caramel, oatmeal crumble and candied pecans for a satisfying end.
Shorebird. Photo by Emily Piraino.
Shorebird
A high-end seafood-centric restaurant in the heart of Sedona is our idea of heaven, and Shorebird Restaurant always exceeds our expectations. The setting is charming with a large window showcasing glorious red rock views during the day. The patio is a nice place to eat al fresco. At night, the lighting under the white bar offers a chic glow. The menu is long and stellar. We love oysters and immediately devoured the half-shell bivalves from the expansive raw bar menu. 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.
Shorebird. Photo by Emily Piraino.
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. Yes, daily. We’re partial to the brunch specialties on the menu. These include the outstanding Crab Eggs Benedict. We enjoyed every bite of the tasty crab cakes, eggs, tomatoes and asparagus that was draped in hollandaise and served alongside crispy Yukon gold potatoes topped with a dollop of tangy lemon aioli. For dessert, we opted for the classic Valrhona Chocolate Brownie. The generously sized and decadent brownie was served warm and with cold vanilla bean ice cream, savory salted caramel and crunchy toasted walnuts that made for a mouthwatering dessert.
Mesa Grill.
Mesa Grill
Grab a table next to the panoramic windows that look out over Sedona Airport and watch the planes land and take off, or take a seat on the patio that boasts the same spectacular vistas of Capitol Butte. We could stare at these views for hours.
Mesa Grill.
The extensive menus at Mesa Grill focus on favorites like stacked sandwiches and thick burgers alongside fish, steak and pasta. For appetizers, we’d have to recommend the truly epic Tableside Guacamole. This towering appetizer is made with two avocados, pico de gallo, jalapeno, red onion, cilantro, fresh lime, cotija cheese and peppers. During our lunch visit, we noshed on Executive Chef Mercer Mohr’s Crab Cakes. These flaky, moist crab cakes were served with elote corn, avocado and saffron aioli and were just right.
Merkin Hilltop Winery & Trattoria. Photo by Greg Bernstein.
Merkin Hilltop Winery & Trattoria
There is simply no other place like Merkin Vineyards Hilltop Winery & Trattoria in all of Arizona. Located on a hilltop overlooking Old Town Cottonwood and the Verde Valley, the Trattoria features stunning views and an expansive patio where you can take in all the views. It’s worth visiting this spot just for those vistas.
Merkin Hilltop Winery & Trattoria. Photo by Greg Bernstein.
Inside, find a modern restaurant with a striking bar and high ceilings. Merkin Vineyards is owned by musician Maynard James Keenan, and you can expect to find Merkin’s wine on the menu. The food menu features mostly Italian cuisine. Some of the chef specialties include Chicken Picatta, Chicken Parmigiana, Iberico Pork and Grilled Wagyu Bistecca. Wood-fired Pizza is another specialty here. We’re partial to the Crucifixen, topped with house-made pesto, seasonal vegetables, roasted garlic oil, mozzarella, arugula and dusted with Sicilian sea salt. Menus change with the seasons, but we’d recommend trying the signature “pink” pasta or the Merkin Mac & Cheese. The prickly pear-infused pasta with pancetta-mascarpone cream sauce, dusted with beet powder, is tasty, sweet and savory, and an only-in-Arizona dish that makes us swoon every time we order it. Service is first come, first served.
The Asylum. Photo by Paul Nelson.
The Asylum
One of the things that makes The Asylum such a special restaurant? The stunning, sweeping views of Jerome and the surrounding Verde Valley. On clear days, you can even see Sedona’s red rocks. It’s a view we’ll never tire of and seek out nearly every time we’re in Jerome. Take them in from the patio and dining room. They’re as spectacular as the food and overall experience of dining here. Tucked inside the spooky Jerome Grand Hotel (built in 1926 as the United Verde Hospital), The Asylum Restaurant is more than just a restaurant – it’s an entire experience.
The Asylum. Photo by Paul Nelson.
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 Mesquite Bacon Wrapped Filet Mignon and Prickly Pear Barbeque Pork Tenderloin as our main courses. The steak was served with a Cabernet wild mushroom demi-glas, mashed potatoes and seasonal vegetables. The pork tenderloin tasted just like Thanksgiving and included shoestring potatoes, seasonal veggies and mashed potatoes. Both entrées arrived covered in silver domes, which our server removed with a flourish. When was the last time you experienced that at a restaurant?
Haunted Hamburger.
Haunted Hamburger
Since 1994, diners have flocked to the Haunted Hamburger on Clark Street in Jerome for its tasty burgers. As an added bonus, customers can take in sweeping views of Jerome from the outdoor patio. Sometimes you can even see as far as the San Francisco Peaks in Flagstaff.
Haunted Hamburger.
Burgers are served on house-baked buns and served with lettuce, onions, tomato and pickles. Burgers come with diner’s choice of fries, a twice baked potato, spring greens or jalapeno coleslaw. Options range from simple – like the Cheeseburger, topped with your choice of American, cheddar, Swiss or pepper jack – to indulgent, like the Red Wine Wagyu Burger, a one-half pound wagyu burger seared in red wine, sauteed mushrooms, bacon, blue cheese and red wine aioli. Consider finishing off a meal here with a handspun milkshake. Shakes come in flavors like vanilla, chocolate and strawberry. They can be topped with Oreo, Ghirardelli caramel and sea salt and Ghirardelli chocolate caramel sauce. Guests also can purchase T-shirts and other souvenirs at the on-site shop. The restaurant has an interesting history. Haunted Hamburger is owned by Michelle and Eric Jurisin and was the hospitality power couples very first restaurant in the area. The reason why it’s called The Haunted Hamburger? For starters, the building is very old. But the real reason is that when the building was under construction, Eric’s hammers would go missing and reappear mysteriously. Eric attributed this to ghosts, and the rest is history.
SaltRock Southwest Kitchen.
SaltRock Southwest Kitchen
Located past the lobby of Uptown Sedona’s contemporary Amara Resort and Spa, SaltRock Southwest Kitchen beckons with stellar food, a great beverage program and an outdoor patio that serves up views of Snoopy Rock. Executive Chef, Malik Von Saint, has recently started overseeing the dining program at Amara. As the name of this restaurant declares, expect plenty of Southwestern cuisine. Dive into Corn Tortilla Soup, Fire Roasted Local Goat Cheese and Skillet Street Corn, topped with SaltRock’s Chile Salt.
SaltRock Southwest Kitchen.
The menu also features fish, tacos and steaks. SaltRock is also known for its craft margaritas. Pair your food with options like the West Fork Margarita, jalapeno-infused blanco tequila, vida mezcal, lime, organic agave and a salt rim. SaltRock is also very well known for its vast selection of tequila, one of the best collections in town.
Cress on Oak Creek.
Cress on Oak Creek
When it comes to iconic Arizona dining experiences, it would be tough to top enjoying a fine meal at Cress on Oak Creek. The main restaurant of Uptown Sedona’s L’Auberge de Sedona, Cress offers an only-in-Sedona setting. Enjoying fine fare while Oak Creek babbles beside you and trees offer natural cover is an experience worth savoring. Menus here rotate regularly, which adds to the charm since you’re bound to try something you’ve never had before.
Cress on Oak Creek.
During our most recent visit, we just had to start with the house-made bread. It’s outstanding and a great reminder that even at the fanciest restaurants, the simplest dishes can be the best. On a recent visit, we indulged in Hudson Valley Foie Gras, Dayboat Halibut and Lobster Fries. To end our meal, we sank our spoons into a decadent slice of Cookie Butter Cheesecake.
Up the Creek.
Up the Creek
Cornville’s Up the Creek is located in an undeniably charming setting. Situated along Oak Creek, take in views of the creek, trees and hummingbirds enjoying nectar at the hanging feeders from the restaurant’s expansive windows. The setting is downright serene and soothing, with the creek just outside the windows. 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.
Up the Creek.
Diners can choose from over 100 wines poured by the glass. They also can look forward to dynamic fare. Appetizers include Elk Carpaccio, Brandied Duck Liver Pate, and Mushroom Bruschetta. A few entrée options include Grilled Icelandic Salmon, Baby-Back Ribs, Roasted Lamb Loin, and Louisiana Gumbo. The menu is rounded out by steaks and burgers, too. The Buttermilk Pie is a must-order dessert. This Southern delicacy is light, sweet and satisfying. Reservations are suggested.
