Harry’s Hideaway is an American Bistro located in the heart of Sedona, Arizona wine country serving classic (and soon to be classic) comfort foods. Its just a hop, skip and jump to Cornville! Phoenix Magazine Picks Harry’s Hideaway One of 10 Best New Restaurants in Arizona!
We take reservations! Call 928-639-2222 to make one now!
I think our menu has good balance with a nice variety of offerings. With American staples like pizza, ribs, burgers, steak, chicken, shrimp and pasta dishes together with the obligatory soup, salads and in house made desserts, you’ve got something for everyone! Some might call it playing safe and maybe it is, but I think our menu is solid, high quality and offers good value. So, if you want something different and off the beaten path, just check our specials board! Over the past year and a half I must have done over 150 different specials. From memory here is a short list: Horseradish Encrusted Salmon with Caramelized Onions and Garlic Mashed Potatoes, Nut Encrusted Mahi Mahi with Spicy Coconut Pineapple Sauce, Halibut with Roasted Red Pepper Sauce and Lemon Avocado Sauce, Pan Seared Sea Scallops with Lemon Chive Butter, Crab Stuffed Dover Sole Roulades, Southwestern Cape Capensis, Middle Eastern Cape Capensis with Black Quinoa Salad, Trout with Almonds, Blackened Catfish, Breaded Catfish, Shrimp Jambalaya, Lobster Mac, Tri-Color Fettuccine with Lobster and Shrimp with a Creamy Lobster Sauce, Salad Nicoise with Seared Ahi Tuna, Wedge Salad, Greek Salad, Apple Bleu Cheese Salad, Rib Eyes Steaks, Porterhouses, Prime Rib with Horseradish Sauce and Yorkshire Pudding, Bistro Schnitzel with Braised Red Cabbage and Honey Glazed Shallots, Pork Chop with fresh made Honey Shallot Applesauce, Steak Salad with Cantaloupe, Black Olives, Tomatoes and Mustard Dill Vinaigrette, Steak Fajitas, Chicken Fajitas, Quesadillas, Portobello Enchiladas, Beef Barbacoa, Nachos, Fiesta Shrimp Salad, Chicken Mole, Bacon Chicken Caesar Wrap, Chicken Pate, Duck Liver Pate, Beef Pork Walnut Raisin Terrine, Bouillabaisse with Lobster, Crab, Mussels, Shrimp and Fish, Steamed Mussels with Pesto Cream Sauce, Italian Sausage, Peppers and Red Sauce with Cavatappi Pasta, Penne with Mushrooms, Sun Dried Tomatoes and Leeks in a light Cream Sauce, Mushroom Ragout with King Trumpet, Brown and White Beech Mushrooms served atop Crimini Mushroom Polenta with Red Sauce, Leek and Potato Soup, Vichtssoise, Gazpacho, Mulagitawny, Chicken Sausage Gumbo, Asparagus Risotto, Wild Mushroom Risotto, Roasted Chicken with Cowboy Rice, Paella with Shrimp, Chicken and Mussels, Corned Beef, Cabbage and Potatoes, Ruebens and more and more and more!
A couple years ago I, Harry, tried out for the chef job at the closed restaurant (and golf course) of Rimrock’s Country Club. Everything went well and a loose and informal agreement was talked about. However, things were taking a long time and I needed to pay bills including a mortgage payment. So, I started looking for other jobs and landed one at L’Auberge. That was a great job, but still not enough to cover the bills. So, Harry and wife Adele, launched their own restaurant, Harry’s Hideaway, in Cornville. Things went (and are) going well. Harry and Adele could now pay their bills! Many people from Rimrock were sent to our restaurant during this time to check us out with the presumption that we would eventually become the the people running the reincarnated restaurant of Rimrock’s Country Club whenever that was to happen. I haven’t heard a thing from the team at the Golf Club Coalition for at least 6 months. I don’t know what’s going on there. I do know what’s going on at Harry’s Hideaway, I like it and I am gong to stay! I don’t see anyway I will be able to work both jobs. Good luck to the Rimrock Country Club and their coalition. Please stop telling people that I am going to be the chef there. Good luck to everyone at the coalition. You will find somebody that will bring back the glory that the Ranch House once knew.
