After properly cooking a lobster, its once-brown exoskeleton turns bright red, letting chefs know that it's both ready to serve and profoundly embarrassed for showing up without pants. Make a meal of deliciously mortified seafood with today's Groupon: for $20, you get $40 worth of upscale American fare and seafood at Shugrues Hillside Grill in Sedona.
Michael Mullins, executive chef of Shugrues for more than 25 years, deftly fashions organic, local produce and fresh seafood into a dinner menu of upscale American cuisine enjoyed with astonishing views of Sedona's sandstone landscape. The mushrooms gorgonzola appetizer packs bacon and gorgonzola into meadow mushrooms before broiling bite-size morsels in a peppercorn crust ($13.50).
Guests can transform a spinach salad's baby leaves, artichoke fritters, and beets ($15.50) into an entrée with grilled shrimp ($8.50), blackened chicken ($6.50), or a new identity from the FBI. Plates of seared ruby-red ahi tuna with wasabi butter sauce ($32.50) or salmon rockefeller in hollandaise sauce ($16.50) give bellies the gumption to growl their gratitude to kitchen staff. Diners can complement savory feasts with decadent desserts, gourmet cocktails, and glasses from an extensive wine list to entertain taste buds while forks and knives cool down.
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.
671 State Rte. 179
Sedona, Arizona 86336