Mesa Grill in Sedona

Mesa Grill is a casual, view‑driven Southwestern grill at the top of Airport Mesa, right by the small Sedona airport, known for hearty breakfasts and brunch, solid lunch/dinner, and great sunset views with planes taking off and landing.

Atmosphere and setting

• Located at 1185 Airport Road, it overlooks the red rocks and the runway, so you get a mix of scenic vistas and light plane activity; many people go specifically for sunset or brunch with a view.
• The vibe is relaxed and family‑friendly, with indoor seating, a bar, and patio tables; noise is casual and they take reservations, which are recommended at peak times.

Food style and popular dishes

• The kitchen, led by Chef Mercer Mohr, leans Southwestern and American comfort: think huevos rancheros and chilaquiles for breakfast; fish tacos, burgers, fried chicken, trout, ribs, and steaks for lunch and dinner.
• Yelp and Tripadvisor photos and reviews highlight Fish & Chips, Colorado red trout with green‑chile grits, fried chicken, crab cakes, blackened salmon, pork belly salad, fried green chile strips, and pulled‑pork tacos as especially popular.
• Brunch favorites include salmon Benedict with truffle hollandaise, Hot Honey Fried Chicken with a butter biscuit, breakfast tacos, Huevos Rancheros, biscuits and gravy, and a vegan breakfast bowl.

Price range (recent menus)

• Breakfast items (Huevos Rancheros, crab‑cake Benedict, biscuits & gravy) generally run about $17–$20, with yogurt parfaits and simpler plates around $10–$14.​
• Lunch and dinner starters like ceviche, shishito peppers, tableside guac, and nachos typically fall in the mid‑teens to low‑$20s, while mains such as fried chicken, ribs, trout, or fish & chips run roughly mid‑$20s to low‑$30s; ribeye steaks are higher, in the $50+ range.

Service and overall impressions

• Many visitors praise the food and friendly service and feel it’s “worth it for the view,” while some note that it can be pricey and occasionally uneven, and that parking on Airport Mesa is paid if you’re not already parked at the restaurant.

Mesa Grill’s pricing is moderate by Sedona standards: breakfast is mostly $12–$24, and dinner entrées run from the low‑$20s into the low‑$50s.

Breakfast and brunch prices

From the current breakfast menu:​

• Yogurt & Granola Parfait: $10
• Oatmeal “Good Start”: $11
• Pancakes: $14(short stack $11, single $6)
• Lemon‑Ricotta French Toast: $13
• Breakfast Tacos: $12
• Huevos Rancheros, Toasted Crab Cake & Poached Egg, Classic Eggs Benedict, Buttermilk Biscuits & Sausage Gravy: $17each
• Beef Brisket Hash & Poached Egg: $16
• Smoked Salmon plate: $16
• Fluff & Fold Omelette: $14
• Sedona Scramble: $13
• Low‑Carb/Keto Breakfast: $16
• Steak & Green Chili Grits: $24

Sides and drinks:​

• Most sides (bacon, sausage, ham, guac): $5–$10; wild thyme potatoes: $4.
• Mesa Bloody Mary: $11; mimosas: $8; coffee: $3; juices: $4–$6.

Dinner burgers and specialties

Recent dinner menu PDFs list roughly:

• Build‑a‑Burger (BYOB): $21–$22(+$2 per extra topping such as cheese, bacon, mushrooms, onions).
• Other burgers and sandwiches typically fall around the low‑$20s.
• Mesa Grill Famous Fried Chicken: $26(with biscuit, slaw, and soup).​
• Classic Ribeye Steak: about $52; Petite Filet: about $39.​

What to budget

• Breakfast/brunch:Around $20–$30 per person with coffee or a mimosa.
• Dinner:About $30–$40 per person for a burger/entrée and a soft drink; $45–$60+ if you get appetizers, cocktails, or steak.

The dishes most often recommended at Mesa Grill are the crispy‑skin red trout with green‑chile grits, Mesa Grill Famous Fried Chicken with honey biscuit, Parmesan‑crusted fish & chips, hot‑honey fried chicken brunch plates, and their breakfast favorites like Huevos Rancheros and lemon‑ricotta French toast.

Breakfast and brunch standouts

• Huevos Rancheros, Breakfast Tacos, and Chilaquiles are frequently praised as flavorful, generously portioned Southwestern breakfasts.
• Lemon‑Ricotta French Toast and pancakes (with real maple syrup and berries) show up often in “favorite dishes” lists and brunch reviews.
• Fresh Salmon Benedict with black truffle and the Hot Honey Fried Chicken with butter biscuit and seasonal melon are highlighted by the restaurant and brunch write‑ups as signature dishes.

Lunch and dinner favorites

• Crispy‑Skin Red Troutwith sautéed spinach, green‑chile grits, cowboy butter, and crispy trout chicharrón is one of the most‑recommended entrées.
• Mesa Grill Famous Fried Chicken & Honey Buttered Biscuit(with jalapeño slaw and soup) is repeatedly called out as a must‑order comfort dish.
• Parmesan‑Crusted Fish & Chipswith Red Snapper, Creole remoulade, jalapeño slaw, and fries is another top item both on the menu descriptions and in guest photos/reviews.
• Louis pork ribs, shrimp & grits with crispy pork belly, blackened salmon, and the Carolina pulled‑pork barbecue all get consistent praise for flavor and portions.
• The Wagyu Build‑a‑Burger and other burgers are recommended for burger fans; locals and visitors mention them often alongside the trout and fried chicken.

Good options for lighter or special diets

• Pork Belly Salad, Kale Salad, eggplant “balls,” and the Vegan Burger Bowlare called out in menus and local comments as solid choices if you want something lighter or vegetarian/vegan.

Chef Mercer at Mesa Grill Sedona is Chef Mercer Mohr, a Culinary Institute of America–trained, award‑winning chef, restaurateur, and founder of Mercer’s Kitchen Restaurant Group.

Background and career

• He trained at the Culinary Institute of America in Hyde Park, then worked with several master chefs while opening restaurants around the U.S. for Hyatt Hotels and later became executive chef at the Four Seasons Clift Hotel in San Francisco.
• In San Francisco he was named “San Francisco Chef of the Year” and received honors such as the Antonin Carême Medal for major contributions to the culinary world.
• He later moved to Sedona, where he created Mercer’s Kitchen Restaurant Group, which owns Mesa Grill Sedona, Creekside American Bistro, Rascal Modern American Diner & Bar, and René at Tlaquepaque.

Role at Mesa Grill Sedona

• At Mesa Grill, he is the guiding chef and owner, known for pairing Southwestern and all‑American comfort food with dramatic airport‑mesa views, from ancient‑grains breakfast bowls to crispy‑skin trout and his “Mesa Grill Famous Fried Chicken.”
• His style emphasizes approachable dishes with chef‑driven touches, using local ingredients and designing menus that work across his different Sedona restaurants.