The Hudson

The Hudson opened in 2015 in the top-level space at Hillside that was Shugrue’s Hillside Grill for years, keeping the thing that made Shugrue’s famous, floor-to-ceiling windows and a deck facing the red rocks, and replacing the rest with an open industrial room and a central bar. Owner and Executive Chef Jeff Storcz runs it with his wife Patti, in collaboration with the Shugrue family, and the food is sophisticated comfort: chopped salads, burgers, fish, chicken, ribs and steak. Sedona Monthly’s 2026 breakfast and brunch guide named its patio the best scenic brunch patio in town.

What to Order

Prices below are from the menu on the restaurant’s website, read in November 2026; they change, so treat them as a guide.

Starters and bruschetta. Chef Jeff’s famous corn chowder with fire roasted peppers is the signature start: $6 a cup, $10 a bowl, $22 for a quart to go. The whipped feta with toasted bread, pistachios and honey is $18, the salted soft pretzel bread with Guinness cheese sauce $17, the ahi poke tower $25, steamed clams in fennel leek broth $27, meatballs and garlic bread $24, and a house roasted prime rib slider $10. The bruschetta board is $7 a piece in seven versions, the street corn with goat cheese and cotija and the brie with fig jam among them.

Salads, burgers and sandwiches. The Hudson chopped salad is $19, the roasted beet salad $22, the Sedona quinoa salad $19, the steak and blue chop salad with a six-ounce teriyaki filet $28; add chicken for $9, salmon $12, shrimp or steak $15. The Juicy Patti cheeseburger is $22, the Hudson mushroom burger with jalapeno bacon and gouda $25, the bison burger $28, the blackened swordfish sandwich $27 and the crispy chicken sandwich $23, all with fries or slaw and a gluten-free bun for $2.

Dinner. The chicken pot pie, the dish with the most reviews on the menu, is $34. Prime steaks run from the eight-ounce prime filet at $58 to the 22-ounce bone-in prime ribeye at $65 and the 20-ounce dry-aged ribeye or 18-ounce Kansas City strip at $69, with lamb chops $60 and the grilled pork chop with apple craisin port demi-glace $39; toppings include bearnaise $4, crab Oscar $12 and a lobster tail $30. House specialties: salmon with brown sugar fennel butter $38, Thai scallops $52, blackened swordfish $46, baked stuffed shrimp $46, prickly pear BBQ baby back ribs $39, BBQ braised pork tacos $25 (a vegan version is offered), butternut squash ravioli $28 and Southwest chicken pasta $31.

Lunch only, 11:30 to 4. A croque madame $22, pastrami Reuben $22, open faced turkey sandwich $23, steak Caesar pita $25 and a chicken avocado wrap $23.

Drinks. Cocktails are $17 to $19 (Sedona Paloma, Cactus Fruit Margarita, Oaxacan Old Fashioned, Hudson 75), mocktails $12 to $14, wines by the glass $14 to $19 with Arizona Stronghold’s Tazi white from Cochise County on the list, bottles from $52 to a Caymus cabernet at $143, and draft beers $9 including Mother Road and Grand Canyon brews.

Good to Know

• Open daily 11:30 a.m. to 9 p.m., lunch straight into dinner.
• Reservations are taken for the main dining room only, through OpenTable; the deck, lounge and bar are first come, first served, so arrive early for a sunset table outside.
• Happy hour is reported Monday to Friday from 3 to 6; the restaurant’s site mentions happy hour but publishes no times, so confirm by phone.
• About 104 seats inside and 40 on the deck. The window-side bar seats share the panorama without the deck waitlist.
• A 23 percent gratuity is added for parties of six or more, and a 3 percent surcharge to card payments.
• Hillside’s lot is free and shared with Javelina Cantina downstairs; it fills on weekend evenings around six.

Facts and prices checked November 2026 against the restaurant’s own website and menu, the Sedona Chamber listing and Sedona Monthly. A Sedona’s Best partner: see the Hudson partner page, and its neighbor Javelina Cantina, or the full list in our guide to the best restaurants in Sedona.

Keep exploring: best restaurants in Sedona · things to do in Sedona · Sedona, Arizona guide