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Shugrue’s Hillside Grill Restaurant Review: High ceilings, broad-ranging views from floor-to-ceiling windows and an outdoor patio showcasing the beauty of Sedona complement owner-chef Michael Mullins’ seasonal menu. Seafood is a focus, but soups, salads and steaks are also standouts. For starters, try the clam chowder, house-made bread and butter pickles or the truffled-Parmesan frites. For the main course, the bunless Knife & Fork burger, cremini mushroom and white truffle polenta, or cranberry roasted chicken are all nice options, along with any of the daily seafood entrées. Shugrue's also features a weekend brunch (March through September) touting everything from a vegan tofu scramble to red flannel hash, which pairs prime rib with sweet peppers, potatoes, onion and eggs. The spectacular views make the trip worthwhile, even if only to enjoy a cocktail and appetizer.