The first European explorers set sail with hopes of finding new, exotic spices to placate the palates of epicurious monarchs, but all they found were heaps of inedible gold. Pick up where they left off by broadening your mouth's horizons with today's Groupon: for $25, you get $50 worth of upscale American cuisine and drinks at Shugrue's Hillside Grill in Sedona.
Perched atop a cliff that overlooks Sedona's red rocks, the staff at Shugrue's Hillside Grill plates elegant eats and slings handcrafted cocktails while rewarding diners with magnificent views. To cure a case of the high-noon hungries, the lunch menu's grilled-chicken portobello sandwich slings a stack of rumble-quieting chicken, mushrooms, crispy onions, havarti cheese, and basil mayonnaise ($12). Shugrue's dinner menu sates diners with sophisticated bites such as a 12-ounce cut of Prime Angus new york strip, topped with peppercorn bordelaise ($35.50), or pan-fried tilapia with a crab stuffing, flown in fresh daily with the rest of the seafaring ingredients on the backs of migrating Mary Poppinses ($16.50).
Shugrue Hillside Grill boasts an extensive wine list in addition to a hearty weekend brunch, ideal for fueling diners out on a day of rock-scrambling and illegal name-carving.
Shugrues Hillside Grill
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.