SaltRock Southwest Kitchen in Sedona

SaltRock Southwest Kitchen is the casual‑upscale restaurant and bar at Amara Resort in Uptown Sedona, serving modern Southwestern food and strong cocktails with a nice patio and partial red‑rock views.

Atmosphere and hours

• Located at 100 Amara Lane, it has an open, bright dining room and a patio overlooking the pool and red rocks; many diners describe it as relaxed but stylish rather than formal.
• It’s open daily for breakfast, lunch, and dinner (roughly 7:00–10:30 a.m. for breakfast, 11:30 a.m.–4:00 p.m. for lunch, and 5:00–8:00/9:00 p.m. for dinner), with a weekday happy hour in the afternoon.

Food style and popular dishes

• The kitchen does Southwestern/Mexican‑influenced cuisine with a modern twist, using local Verde Valley ingredients—think grilled corn, tacos, stuffed squash, steaks, and seafood with chiles and citrus.
• Highly mentioned dishes include deviled eggs, grilled or skillet street corn, aerated beer cheese or goat‑cheese dip, carnitas and short‑rib tacos, fish tacos, tiger‑shrimp tamal, pork belly tostadas, and stuffed summer‑squash relleno.
• Seafood plates like salmon and shrimp in guajillo‑coconut broth, plus meats such as organic chicken adobo, skirt steak, and filet or New York strip with your choice of chimichurri or salsa roja, are positioned as main entrées.

Prices (current sample menus)

• Starters like corn tortilla soup, grilled corn, and goat‑cheese dip run about $12–$16; tacos are roughly $18–$22 for three, and salads about $17–$19 before any added protein.
• Large plates such as stuffed squash relleno, shrimp, chicken adobo, skirt steak, salmon, scallops, and other mains range from high‑$20s to high‑$30s, with filet and prime New York steak priced higher (around $48–$58).

What it’s like overall

• Reviews generally praise the flavors, presentation, cocktails, and vibe, with some mixed feedback on service consistency and occasional overcooked dishes.

SaltRock’s current prices are mid‑ to upper‑range: starters mostly $12–$19, tacos and sandwiches $18–$22, large plates $28–$38 (more for steak), and cocktails around $15–$21.

Dinner food prices

From the current dinner menu:​

• Starters (entradas):
  • Chips, salsa, guacamole: $18
  • Agua Chile Verde: $18
  • Corn Tortilla Soup: $12
  • Skillet Street Corn: $14
  • Fire‑Roasted Goat Cheese: $16
  • Chile Limón Fries: $12
  • Pork Belly Tostadas: $17
  • Southwest Caesar: $17; Sedona Cobb: $19(+ protein: chicken $10, shrimp $12, skirt steak $13, salmon $15).
• Tacos (3 per order):
  • Cauliflower: $18
  • Blackened Striped Bass: $21
  • Short Rib: $22.​
• Seafood (mariscos):
  • Salmon: $36
  • Shrimp (Gulf of Mexico): $34
  • Pan‑seared scallops: $38.​
• Meats (carnes), with seasonal vegetables and choice of salsa roja or chimichurri:​
  • Organic Chicken Adobo: $38
  • 9‑oz Pork Chop: $32
  • 8‑oz Skirt Steak: $38
  • 8‑oz Filet Mignon: $48
  • 16‑oz Prime New York Steak: $58

Sides like grilled asparagus or charred broccolini are $9 each.​

Lunch prices

From the lunch menu (very similar pricing for overlapping items):​

• Starters: chips & guac $18, agua chile $18, fries $12, pork belly tostadas $17.
• Tacos: cauliflower $18, bass $21, short rib $22.
• Sandwiches (tortas, with fries):
  • Mashed Avocado Toast: $21
  • Mesquite Smoked Turkey Club: $19
  • Cheeseburger: $18.
• Salads: Southwest Caesar $17, Sedona Cobb $19(+ same protein add‑ons as dinner).
• Large plates: squash relleno $28, shrimp $34, chicken adobo $38, grilled skirt steak $38.​

Drinks

From the current bar list:​

• Classic margarita: $15; other house margaritas: $16–$18(Desert Oasis $17, La Verdad $18).
• Signature cocktails (Manzanita, Oaxacan Negroni, Smoked Pecan Old Fashioned, etc.): $17–$18, with one specialty clarified milk‑punch (“Cactus Bird”) at $21.
• Zero‑proof cocktails: $14
• Draft beer: $9; tequila flights: $35.​

For planning: expect roughly $45–$65 per person for dinner with a starter to share, an entrée, and one cocktail, before tax and tip.

The dishes most often recommended at SaltRock Southwest Kitchen are the grilled or skillet street corn, pork belly tostadas, short‑rib or fish tacos, stuffed squash relleno, and their shrimp, salmon, or skirt‑steak plates, plus one of the signature margaritas.

Starters and salads

• Skillet or grilled street corn with cotija and chile‑lime butter is repeatedly called a must‑order starter.
• Fire‑roasted goat‑cheese dip with tortilla chips gets frequent praise for being rich and shareable.
• Pork belly tostadas, topped with salsa, cabbage, and crema, show up often in reviews as a standout small plate.
• The Southwest Caesar and Sedona Cobb (especially with added grilled shrimp or skirt steak) are popular if you want something lighter but still flavorful.

Tacos and mains people rave about

• Short‑rib tacos are one of the most‑mentioned entrées—slow‑braised meat with bright garnishes on house tortillas.
• Blackened striped‑bass or fish tacos get strong reviews for fresh fish and well‑balanced toppings.
• Stuffed squash relleno (summer squash with cheese, veggies, and sauce) is highlighted in write‑ups as a great vegetarian main that doesn’t feel like a compromise.
• Shrimp in guajillo‑coconut broth and the seared salmon plate are frequently described as favorites among seafood entrées.
• For meat lovers, the organic chicken adobo and 8‑oz skirt steak with chimichurri or salsa roja are the go‑to large plates.

Drinks that pair well

• The house and flavored margaritas—like the Desert Oasis or La Verdad—are consistently praised as some of the best drinks on the menu and worth ordering with tacos or corn dishes.