If you’re driving down Highway 89A in Sedona and don’t look twice, you might miss one of the best breakfast spots in the high desert. People get confused. They hear the name Nick’s West Side menu and think it’s just another greasy spoon or maybe a satellite location for that famous English Hut back in Indiana. It isn’t.
This place is Sedona’s local secret for when you’re tired of the "vortex" upselling and just want a plate of food that actually keeps you full until dinner. Honestly, it’s where the locals go when they want to avoid the tourist trap prices on the main drag.
The Breakfast Identity Crisis
Most folks walk in expecting standard eggs and toast. Boring. What they actually find is this weird, beautiful hybrid of classic American diner vibes and legitimate Southwest flavors.
You’ve got to talk about the Chorizo. They make it in-house. Most places just squeeze it out of a plastic tube from a distributor, but you can taste the difference here—it’s got that smoky, creeping heat that doesn't just burn your tongue but actually adds depth to the eggs.
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What to Actually Order (Forget the Basics)
- The Brisket Omelet: This is the heavy hitter. It sounds like a lot for 8:00 AM, but the brisket is slow-smoked and tender enough that it doesn't fight back.
- Egg Enchiladas: You won't see this at a Waffle House. It’s basically breakfast masquerading as dinner, smothered in a red or green sauce that has some actual personality.
- The "Deadass" Breakfast Sandwich: (Wait, different Nick’s? No, stay focused on Sedona). At the West Side location, the move is definitely the Breakfast Burrito. It’s the size of a small child and wrapped tight enough to survive a hike up Cathedral Rock.
Why the Lunch Menu Hits Different
By the time 11:30 AM rolls around, the vibe shifts. The coffee mugs get replaced by soda glasses, and the smell of griddled onions starts taking over the room.
The Nick’s West Side menu for lunch is dominated by the burgers. They aren’t those "gourmet" things with gold flakes and truffle oil that cost $25. They’re 1/3 lb patties, hand-pressed, and served on a bun that can actually handle the juice.
The Chile Relleno Burger is the standout. It’s messy. It’s a literal fried chile relleno stuffed inside a cheeseburger. It’s the kind of culinary decision that sounds like a dare but tastes like a stroke of genius. You’ll need about fourteen napkins.
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Sandwiches That Don't Skimp
- The Reuben: They use marbled rye that actually gets crispy on the flat top. The sauerkraut-to-meat ratio is a point of local debate, but it’s heavy on the corned beef, which is how it should be.
- The French Dip: Simple. No bells and whistles. Just good beef and au jus that isn't just salt water.
Let’s Clear Up the Confusion
Because "Nick's" is such a common name for a restaurant, there is a massive amount of misinformation online.
| Myth | Reality |
|---|---|
| It’s a chain from Indiana. | Nope. That’s Nick’s English Hut. Great biz fries, but different vibe entirely. |
| They only serve breakfast. | They actually have full lunch and dinner hours most days (though they close early on Sundays). |
| It's a "fine dining" Sedona spot. | Absolutely not. It’s casual. Wear your hiking boots. Nobody cares. |
The Sedona location is owned by people who actually live there. It’s a woman-owned business that focuses on "quality comfort food from scratch." That sounds like marketing speak, but when you see them grinding the meat for the burgers in the back, you realize they actually mean it.
The Pricing Reality Check
Look, Sedona is expensive. It’s a resort town. But the Nick’s West Side menu stays surprisingly grounded. You can generally get out of there for under $20 per person even in 2026, which is a miracle in Yavapai County.
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They do daily specials. These aren't just "we need to get rid of this fish" specials. They’re usually seasonal rotations. Tuesday might be a specific burger of the week, while Friday usually leans into something a bit heartier for the weekend crowd.
The Secret "Off-Menu" Vibe
If you want to eat like a regular, ask for your hash browns "extra crispy." The kitchen usually defaults to a standard golden brown, but the extra five minutes on the grill gives them a crust that holds up better under a side of gravy.
Also, the coffee. It’s fresh ground. It’s not some fancy oat-milk-latte-art situation; it’s just a hot, strong cup of joe that gets refilled before you even have to ask. That kind of service is dying out, but it’s alive and well here.
Actionable Next Steps for Your Visit
- Check the Clock: They have weird hours. On Sundays and Mondays, they usually close at 2:00 PM. Tuesday through Saturday, they stay open until 8:00 PM. Don't show up at 4:00 PM on a Monday expecting a burger.
- Park in the Back: The front lot on 89A fills up instantly. There’s usually space around the side if you’re patient.
- Order the Green Chili: Even if you aren't getting the enchiladas, ask for a side of the green chili sauce for your fries. It’s a game-changer.
- Bring a Map: Cell service in Sedona can be spotty near the red rocks, so screenshot the menu or the directions before you head out.
Basically, if you want the real Sedona—the one without the crystals and the $40 salads—this is the spot. Just don't tell too many people. The wait time is long enough already.
Expert Tip: If you're visiting during the peak season (March-May), try to get there before 9:00 AM. After that, the line starts snaking out the door, and while the food is worth the wait, nobody likes standing in the Arizona sun for forty minutes just for an omelet.