Shorebird Sedona

I had dinner at this restaurant. Instead of a full meal, I ordered the crab cakes appetizer which was filling enough for me. It was served with a small arugula salad. My husband opted for the skirt steak and he found it delicious. Our food came out promptly and the cocktails were excellent. I tried the mezcal cocktail and it was fantastic for mezcal lovers. The waitress was attentive, although not overly friendly.

We really enjoyed our dining experience at this restaurant. We chose to sit on the patio, which offered a fantastic view. To start, we ordered the tuna Tataki, although the portion size was small for $18, the dish was delicious and the tuna was of high quality. I opted for the flank steak, upon the server's recommendation over the filet. The flank steak was flavorful and cooked perfectly. The accompanying potatoes were also very tasty. My wife ordered the crispy Seabass, which she thoroughly enjoyed. Overall, we had a great time and will definitely be returning to this restaurant.

I was pleasantly surprised by this place! I got a voucher to eat here and decided to stop in for brunch before I went back home to phx. The staff was friendly and helpful. The restaurant was clean, and the food was really good. Overall had a great experience and I would come back again.

Nice atmosphere. Staff is nice and efficient. I would say to avoid the nigiri. The fish appears to be old. Dinner was lukewarm in temperature. This is a place I've been wanting to try but not sure I'd come back.

Nice ambiance, great view. Nice concept menu. Service is good and they make a good cocktail. However, execution on the food, especially sushi falls short and highlights inexperience in the kitchen. Oysters were west coast presented as East, server did ask and confirm west coast after my doubt. Issue was they were not fresh, all the liquor was poured out of them and they appeared to be rinsed, one was almost certainly dead and most had a fishy taste (oyster snob so trust me on this I know oysters). As for the sushi, the rice while seasoned decently was compacted so hardly by inexperienced hands that it had the consistency of dense pasta, fish quality seemed OK but on its last day or two of sellable quality. I think the concept is great, but the kitchen and food QC needs a little love.