Diver Scallops at Hummingbird.
Diver Scallops at Hummingbird
Seeing as Hummingbird is only open to guests of Mii Amo and Enchantment Resort, it’s one of the most exclusive restaurants in Sedona. Mii Amo’s signature restaurant, Hummingbird, offers cuisine that is in line with Mii Amo’s focus on health and wellness. The setting is very soothing. Diners can look forward to wood elements throughout along with expansive windows that showcase nearby red rocks. Much of the produce on the menu is plucked straight from the chef’s garden that’s just a few steps from the restaurant. The rest comes from nearby farms, ranches and orchards. Lead by Executive Chef Zach Woodworth, diners can look forward to flavorful and nutritious cuisine. One of the restaurant’s most stand-out dishes is its Diver Scallops entrée. This well-seasoned and thought-out plate features tender diver scallops paired with sweet potato gnocchi, watercress purée, crème fraîche and crispy kale. Since Hummingbird’s opening, this seafood dish has proven to be a fan favorite and representative of Mii Amo’s signature restaurant’s healthy, tasty cuisine.
Fried Chicken Sandwich at Miss Kitty’s. Photo by Christian Harder.
Fried Chicken Sandwich at Miss Kitty’s
Located in Williams, Trailborn Grand Canyon is a hotel that is centered around adventure and the great outdoors. The on-site restaurant, Miss Kitty’s, is a Southwestern steakhouse, grill and bar. The restaurant has a historical vibe that comes complete with an all-wood bar. Expect plenty of classic menu items. “Miss Kitty’s is all about classics done well. So, we’re, of course, really proud of our Fried Chicken Sandwich. Chicken breast is pounded, seasoned and breaded to order before being fried so it’s crispy and not dry and greasy, a creamy coleslaw to cut through the heat, some sharp pickles with a great brioche bun. What’s not to like?” says Miss Kitty’s Executive Chef Paul Beatty.
Sonoma Duck at Atria. Photo by Debby Wolvos.
Sonoma Duck at Atria
Atria is one of Flagstaff’s most celebrated restaurants, and Chef Rochelle Daniel is the driving force behind it. She selected her Sonoma Duck as being her signature dish. This entrée features a cured duck breast, black currant foie jam, cabbage, sausage and xo glaze. The duck breast is smoked and cured. Legs are treated with a cure and confit method in rendered duck fat. Duck bones are used in the rich stock. Foie is then cured and made into a mousse and folded into a seasonally inspired jam. “Our Sonoma Duck dish is one that, although it’s a fixture on the menu, has had, and continues to have many iterations, each one focusing on seasonal and regional inspirations looked at through the prism of classical French techniques with modern interpretations of Atria’s vision and mindset on culinary expression,” she says. “In all of our cuisine, our duck dish included, we really focus on showcasing the product and respecting our mindfully sourced items, by utilizing as much of the duck in many iterations and facets that make it to the plate. We love using all parts of the duck, using different classical techniques, and we bring that focus to many aspects of that dish … This dish exemplifies dedication and perspective on seasonal, full use, technique-driven culinary excellence that we pride ourselves on across our menu to suit every season.”
Grilled Achiote Pork Tenderloin at The Asylum.
Grilled Achiote Pork Tenderloin at The Asylum
The Asylum is one of the most unique restaurants not just in the Verde Valley, but all of Arizona. The setting is just impossible to beat. Located inside the historic Jerome Grand Hotel – formerly the site of the United Verde Hospital that opened back in January of 1927 – the sweeping views from here are simply breathtaking. When the weather’s good, snag a seat on the patio to soak up those views. Inside, expect a very fine dining atmosphere that comes complete with white tablecloths and a metal bread basket. The Asylum selected the Grilled Achiote Pork Tenderloin its signature dish. “It has been on the menu since we opened in 2001 and is a favorite amongst locals,” says Asylum Co-owner Jennifer Pasich. “It is an achiote-orange marinade, then the tenderloin is seared on the grill and finished in the oven, which makes it very tender and juicy. It is finished with crunchy shoestring potatoes, fresh watercress then set on sweet and spicy chipotle cilantro apricot glaze.” The entire dish is also served with mashed potatoes and steamed vegetables. The crunchy potatoes add a nice crunch and complete the impressive presentation. Chef and co-owner Rich Pasich said this entrée “is representative of our unique style, bold flavors and nutrition.”
Four-Piece Full Plate at Four 8 Fried Chicken. Photo by Grace Stufkosky.
Four-Piece Full Plate at Four 8 Fried Chicken
It should come as no surprise given the restaurant’s name that at Cottonwood’s Four 8 Fried Chicken, chicken is the star of the menu. The Four-Piece Full Plate is a way to try out four different pieces of chicken along with side dishes and dipping sauces to get the full experience of what the restaurant has to offer. “From the personal recipe book of Maynard James Keenan, this fried chicken breading recipe features a unique blend of Southwestern spices to create a flavorful, slightly hot result. The Four-Piece Full Plate features a juicy chicken breast, a full wing, a leg and thigh, made to order with your level of heat. Ask for it ‘MJK style’ for an extra kick. Comes with your choice of two house-made side dishes. We recommend the Elote and the house-made potato salad. Pair it with one of our award-winning sparking flavored meads, wines or ciders,” says Chris Smith, chef and general manager at Four 8 Fried Chicken & Bubbles.
Creek’s Awakening at Cress on Oak Creek.
Creek’s Awakening at Cress on Oak Creek
Cress on Oak Creek has long been one of Sedona’s most incredible dining experiences. The setting at L’Auberge de Sedona is spectacular. Dining on the banks of Oak Creek with the trees all around and Oak Creek bubbling right beside you is truly magical. We’ve enjoyed some unforgettable meals at this property. The tasting menu changes regularly, but this signature dish was created by the luxe hotel’s Executive Pastry Chef Donna Yuen. She was largely inspired by Cress’ truly magical setting. The dessert is as stunning as the restaurant’s location. The colorful “Creek’s Awakening” features yogurt mousse, elderflower, strawberries, cucumber and yuzu. “This dessert is inspired by the gentle rhythmic motion of the springtime creek, thawing from its winter slumber. This dessert captures the flow, clarity and renewal of the season,” says Donna. “At the center is a Greek yogurt mousse, light and fresh, representing the purity of melted snow drifting into the stream. Elderflower strawberries, both fresh and macerated, flow across the plate, add bursts of color, sweetness and floral notes echoing the first blossoms, like scattered petals caught in the current. Crisp cucumbers bring a cool, green freshness, reminiscent of ‘Cress’ that emerge in the creek. Droplets of yuzu gel glisten like the morning dew, lending a citrus brightness that mirrors the sun catching the surface of the water. Each bite is a gentle ripple, refreshing, awakening and alive with the season’s return.”
Breakfast Tacos at Crema. Photo by Tami Villa.
Breakfast Tacos at Crema
The Haunted Group is one of the Verde Valley’s largest restaurant groups with popular spots like Bocce, The Tavern Grille and The Haunted Hamburger as part of its vast portfolio. Crema Craft Kitchen & Bar is our go-to brunch spot in Northern Arizona. For starters, the setting is quaint. The centerpiece of the outdoor courtyard is a bright orange shipping container bar where you can order drinks and food. The interior features Edison light bulbs hanging from the ceiling, dark wood tables and the coffee counter where pastries are displayed under glass domes. The diverse menu has something to offer everyone, but the Breakfast Tacos are the restaurant’s signature dish. “I always billed Crema’s Breakfast Tacos as the ultimate mashup of classic morning comfort food and bold Southwestern flavor,” says Tami Villa of Uncharted Marketing, representing The Haunted Group. “Served on warm corn tortillas that bring an earthy depth to the dish, each taco is generously filled with fluffy scrambled eggs, savory sausage, crispy hash browns and Crema’s signature red chili glazed bacon – a standout that’s mild in heat but rich in flavor. A sprinkle of cheddar and fresh chives brings it all together, while a drizzle of sriracha aioli adds just the right kick without being overwhelming. On the side, house-made pico de gallo delivers a burst of brightness and crunch, balancing every bite. This is brunch at its most craveable – the kind of bold, layered flavor you can only find at a Southwestern kitchen that truly knows its roots.”
The Judas Burger at Queen B Vinyl Café.
The Judas Burger at Queen B Vinyl Café
Part record shop, barbershop and café, Cottonwood’s Queen B Vinyl Café is one of the most unique places to grab a quick bite to eat. Merkin Vineyard’s Owner Maynard James Keenan and celebrated Chef Brett Vibber have curated this menu that focuses on in-house recipes made with local ingredients, many plucked from Merkin’s farm. Queen B selected is Judas Burger as its signature offering. “The Judas Burger is a signature dish at Queen B as it speaks to our overindulgence in all things delicious. Locally raised wagyu beef, onions and pickles from our own gardens, all smashed between a fresh-baked brioche bun made from locally milled White Sonoran Wheat. This burger has been developed and evolved over the last three years,” says Brett, the culinary director Merkin Vineyard, Caduceus Cellars, Four 8 Fried Chicken and Queen B.
Ahi Tuna Burger at Creekside. Photo by Jose Pacheco.
Ahi Tuna Burger at Creekside
Helmed by prominent Sedona Chef Mercer Mohr – the chef behind some of the city’s most celebrated restaurants like Mesa Grill, Rascal and Rene – Creekside is yet another gem in a portfolio filled with many. The setting is charming. Pull up a seat at the outdoor patio and watch and listen as Oak Creek babbles along below. Since 2008, locals and tourists alike have flocked to this spot for what the restaurant describes as its “high country comfort food with a view.” For this signature dish, Mercer opted for Creekside’s Ahi Tuna Burger. The burger has been on the menu for 17 years, and menu items don’t typically stick around that long unless they’re beloved. In its decade plus of being prepared in the kitchen, the chef tells us it has undergone many different reincarnations. Its current iteration is this: ahi tuna is seared medium-rare, diced and spiced and topped with avocado, green onion, fresh ginger, shallots, ponzu and Cajun remoulade. All of those colorful ingredients and then sandwiched in between buttery brioche. “Inspired by our popular Tuna Tartar appetizer, this dish combines fresh ginger, shallots, green onions, sesame seeds and ponzu sauce to create a fantastic tuna tartar, especially when paired with crispy seasoned wonton chips,” says Mercer. “We’ve enhanced our tuna burger by using diced and spiced tuna instead of a fresh tuna steak, making it easier to eat and more flavorful.”
Faroe Islands Salmon Mignon at Shorebird.
Faroe Islands Salmon Mignon at Shorebird
A high-end seafood centric restaurant in the heart of Sedona is our idea of heaven, and Shorebird Restaurant always manages to exceed our expectations whenever we dine here. 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, but one dish stood out amongst the rest. Shorebird selected the Faroe Islands Salmon Mignon as its signature dish. It’s been on the menu since the restaurant opened back in March of 2021. Jay Bogsinske, director of culinary for Wild Thyme Group, came up with the idea for this because he wanted to try to treat this salmon just like a steak. “Let’s do a play on mignon. Get it in the shape of a mignon, and cook it like a mignon,” he says. The salmon is fileted to about one-half-inch and then rolled. The strip of fish is about eight to 10 inches long and is then rolled and tied up in the exact shape of a filet mignon. The first side is seared in the oven and then pulled out of the oven and then butter basted – prepared just like a filet is. The salmon is cooked to medium with a crispy skin on top and then has a nice medium temperature inside, just like a well-prepared steak. “We just wanted to do it differently,” says Jay, pointing out that plenty of fish is served exactly the same. The salmon is plated over a rosemary cauliflower purée with honey-garlic glazed carrots and finished with a caper-raisin emulsion to add a touch of acidity and sweetness. Jay says the accompaniments were inspired by Mediterranean flavors. But the real piece de resistance? The sprig of rosemary that is torched tableside and tends to capture the attention of the dining room. “People eat, not only with their mouths, but with their eyes and their nose and their senses,” says Jay. “This has much more of a caramelized texture to it. I think it’s the presentation, and it’s the texture that really stands out.”
