Sunlight spills across Sedona's red rocks, causing the sandstone to glow with brilliant reds and oranges. Shugrues Hillside Grill sits by a nearby hill, its walls of windows and its outdoor patio enveloping customers in the area's natural beauty. This scenic locale is the workplace of Chef Michael Mullins, his wife Shelly, and two of their children, but it’s also home to the chef’s critically acclaimed seafood menu. Inside, visitors can peek at the restaurant's Best Seafood of Sedona Awards, which its website claims it has won more than 20 years in a row. It’s an impressive feat, but perhaps not a surprise to anyone who's met Chef Mullins, or snuck a surveillance device into his chef's hat.
To complete his menu, the chef flies in fish from around the world, bringing a taste of the sea to Arizona. On any given night, he can be seen grilling, sautéing, and blackening ahi tuna, or stuffing fried tilapia with crab, though diners aren't restricted to seafood. He also braises racks of lamb, grills steaks, and whips up a full weekend brunch menu with favorites such as buttermilk biscuits and gravy. Imported wines, beer, and specialty cocktails also complement each dining experience.
If drinking tea makes one wise, WhiteAugust has more wisdom than a microfiche containing two centuries of Greek philosophy. Green teas such as the Meyer-lemon-infused Playful Daydream ($5.50 for 50g, $10.50 for 100g) and the raspberry- and pomegranate-flavored Morning Geisha ($9.25/$17.75) satisfy the greenest cravings, while spicily colorful Kaleidoscope ($5.95/$9.95) and bold, vanilla-beaned Constellations ($15/$29.95) represent the richness of moderately caffeinated black teas. Whites, oolongs, herbal reme-teas, and the audacious new Camellia Sin teas help round out an impressive collection of rejuvenating extracts that will soon overflow and overwhelm the earth with pungent potabilities.
Mago Cafe's eclectic Korean menu shares the spotlight with the café curator's encyclopedia of rich Sedona history. Steam billows from clay bowls of savory Korean stews ($13.95–$14.95), and razor-thin rib eye swan dives into the Olympic-size depths of mushroom-and-onion sauce in the Bul-Go-Ki plate ($15.95). A vegetable Jeon ($9.95) walks the line between pancake and pizza with produce trimmings, and a Volcano Vegetables stir-fry ($12.95) erupts with 15 vegetables that cascade into a sea of rice and organic greens. The piled-high stuffings in a selection of sandwiches—including the cayenne-peppered Red Rock hot tofu ($9.95)—peer over the edges of four artisan breads and arrive, like a newborn Cabbage Patch Kid, blanketed in organic romaine, tomatoes, and sprouts.
When you dress up your hot dog, chances are you don't reach for the pineapple. Simon's Hot Dogs corrects that mistake with its Colombian dog, a frank covered in crushed potato chips, mozzarella, and the sweet yellow fruit. These and other specialty toppings adorn vegan and vegetarian dogs as well as franks forged from beef.
When the sun rises and sets over Sedona—which enjoys an average of 330 sunny days per year—the surrounding red rock buttes radiate a phosphorous glow. The mountain trails and rugged canyons of Coconino National Forest offer an abundance of hiking, biking, and climbing opportunities. A hike along Airport Mesa Trail, 2 miles south of the hotel, affords panoramic views of this fiery silhouette punctuated by the spindly towers of Cathedral Rock and the slopes of Capitol Butte. Sedona's striking landscape has attracted an eclectic community of artists, many of whom display their work in Tlaquepaque. Modeled after a traditional Mexican village, this vibrant, cobblestoned arts district boasts more than 40 specialty shops and galleries, all within a mile of the hotel.
Romantic Italian Villa | Farm-to-Table Cuisine | Housemade Pastas and Sauces | Award-Winning Wine List
The Ambiance: Exposed stone draped in curtains, soft lighting from tulip-shaped fixtures, and walls adorned with Italian artwork all help set the scene for what Frommer’s called “the most romantic restaurant in Sedona.”
Who’s in the Kitchen? Chef-owner Lisa Dahl is a strong supporter of the farm-to-table movement. She relies solely on local USDA-certified growers—freshness that’s reflected in her food’s flavor and vivid appearance. In addition to Dahl & Di Luca, she also runs several other restaurants in the Sedona area and has published an award-winning cookbook, The Elixir of Life.
Don’t Miss This: The beauty of the interior spills outside. Though it’s impossible to overlook, be sure to stop and appreciate the flaming torch columns, Italian cypress trees, and fountain surrounded by flowers on your way in.
Bolognese: an Italian meat sauce, typically made from onion, celery, carrots, wine, tomatoes, and meat, such as beef or pork.
Fra diavolo: a spicy Italian sauce that’s usually blended with tomatoes and chili peppers.
If You Can’t Make It, Try This: Stop into Chef Dahl’s other Italian gem, Cucina Rustica (7000 State Route 179), for equally tasty organic creations.