{"id":50912,"date":"2024-03-10T17:27:07","date_gmt":"2024-03-10T23:27:07","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50912"},"modified":"2026-04-05T11:46:37","modified_gmt":"2026-04-05T17:46:37","slug":"high-point-grill-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50912","title":{"rendered":"High Point Grill – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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The High Point Grill on Albuquerque’s Burgeoning Westside<\/figcaption><\/figure>\n

If a tree falls in a forest and no one is around to hear it, does it make a sound?” Ask a physicist and you’ll get an earful about quantum theory, wave function, subatomic particles and rarefactions in the air. A philosopher might posit the plausible premise that when there is nobody around, the falling tree makes no sound at all–a premise achieved by interpreting the word “sound” to mean a human experience rather than a physical phenomenon. With well-practiced prattle and deft circumlocution, a politician would probably attribute culpability for the tree having fallen to “the other side of the aisle.”<\/p>\n

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Awards Surround a Mural of the Sandias<\/figcaption><\/figure>\n

Ask this blogger and not only will you get a resounding “yes” to the oft-posed philosophical thought experiment, you’ll be given an analogical example of that tree reverberating so loudly that the forest was unable able to contain its sonorous, concordant melody. Okay, I’m waxing philosophical here. In my analogy, The Point Grill<\/strong> <\/a>in Rio Rancho is the tree and the Albuquerque metropolitan area is the forest. Not getting my point? For nearly three years, voices crying out in the wilderness (literally) argued that The Point Grill was not only one of the very best restaurants in Rio Rancho, it was among the best in the Duke City area. Though our cries didn\u2019t entirely fall on deaf ears, far too many diners\u2014particularly in the Duke City\u2014wouldn\u2019t venture to \u201cwhere the bodies are buried.\u201d<\/p>\n

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The Front Dining Room<\/figcaption><\/figure>\n

That\u2019s how some people actually described the drive to The Point Grill. Adjectives such as desolate, barren and mostly \u201ctoo far away\u201d were also used\u2014despite the fact The Point was actually only about four miles north of the Santa Ana Star Center. From the intersection of Rio Rancho\u2019s Unser and Southern Boulevards, The Point was almost equidistant to the Cottonwood Mall. Best of all, there were far fewer traffic lights and no such thing as urban traffic snarls. Beyond the Santa Ana Star all you encountered was a vast expanse of sage and sand as far as the eyes can see on both sides of the two lane highway. To some, it was a scenic drive. To others, a drudgery.<\/p>\n

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Our Favorite Server and Friend Randi Points Out How Successful 505 Food Fights<\/strong><\/a> Has Been<\/figcaption><\/figure>\n

Despite the seclusion, isolation, or get-away-from-it-all idyll (your choice) of his restaurant\u2019s far northwest Rio Rancho location, it didn\u2019t take long before Chef Michael White\u2019s talents began to garner attention. Like the proverbial tree falling in the forest, his achievements resonated loudly. In the 2016 Taste of Rio Rancho, The Point Grill got the most votes in earning the People\u2019s Choice award. In 2018, Chef White earned The New Mexico Restaurant Association\u2019s Chef of the Year honors. Also in 2018, his blended burger creation was among the twenty top vote-getters (from among hundreds of burgers) in the James Beard Foundation\u2019s \u201cBlended Burger Project.\u201d<\/p>\n

NOTE<\/strong><\/span>:\u00a0 After announcing their impending closure in October, 2025, the High Point Grill & Taproom<\/a> got a second chance:\u00a0 Entrepreneur Kalvin Shrader has taken over the lease.\u00a0 Chef Mike White will stay on as \u201cculinary advisor,\u201d and the restaurant is back open as of mid-November with a revamped menu and the addition of Chef Rafa Ruiz in the kitchen.<\/p>\n

Chef White has become synonymous with 505 Food Fights<\/strong><\/a>, a culinary competition similar to the Food Network’s \u00a0Chopped. Two of the best local chefs go head to head to create a dish for judges. The chefs have up to an hour and must include secret ingredients provided to them. Spectators can watch the showdown and will have to pay $10. All the money goes towards local charities. \u00a0During Season 13 of the competition, $46,000 were donated to local charities. \u00a0Chef White has been the Director of the competition with events hosted at High Point.<\/p>\n

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Charcuterie<\/figcaption><\/figure>\n

In September, 2018, Chef White closed his Lilliputian Rio Rancho gem. Two months later, he launched The High Point Grill at the space on Coors which once housed Nicky V\u2019s<\/strong><\/a>. The connotation of the new name is that a visit to the restaurant should be the \u201chigh point\u201d of your week or your day. The additional space has allowed an expansion and upscaling of the menu and the introduction of seasonal dishes. Moreover, it\u2019s given Chef White a much larger platform (3,600 square-feet) to showcase his prodigious talents. He\u2019s now able to deliver on his promise of handmade pasta, cheeses pulled on the premises and housemade sauces and dressings. Now that he\u2019s no longer at the \u201chinterlands,\u201d Duke City diners no longer have the flimsy \u201cit\u2019s too far\u201d excuse to fall back on.<\/p>\n

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Crab Mac<\/figcaption><\/figure>\n

And because goading you into visiting The Point Grill didn\u2019t work, I\u2019ll let the menus at High Point make the case for you to visit soon. Make that \u201cmenus\u201d as in plural. There are menus brandishing tapas and munchies, greens, paninis, baked mac and cheese, gourmet burgers, handmade pasta, the chef\u2019s signature specials, desserts and beverages. Sure you\u2019ll ponder the menus, but you\u2019ll also ponder why the heck you didn\u2019t drive just a few miles further for some of this stuff. Okay, that wooden horse has been beaten. Consider yourself admonished for not having visited The Point then congratulate yourself for visiting The High Point. \u00a0Note<\/strong>: Some of the items highlighted in this revew may or may not be available on the menu when you visit. \u00a0Chef White’s menus change often to showcase what is local and fresh for the season.<\/p>\n

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Salsa and Chips<\/figcaption><\/figure>\n

19 January 2019<\/strong>: While you\u2019re pondering the rest of the menu, indulge in the charcuterie<\/strong> <\/em>(cured meats, marsala candied onion, roasted red pepper, balsamic and brie, marinated fresh mozzarella; assorted marinated olives and toasted flatbread) served on a wooden board. It\u2019s a beautiful, multi-colored, multi-textured, multi-flavor notes composition featuring an octet of indulgence. It\u2019s a challenge to single out any particular stand-out since all were delicious on their own or in combination with another. It\u2019s easier to call attention to the lack of contrast among the cheeses. Both were soft and mild. We would have preferred varying degrees of sharpness\u2026even if we\u2019d never kick mozzarella or brie off our plate.<\/p>\n

19 January 2019<\/strong>: Mac and cheese has come a long way since our childhoods when the dish came out of a rectangle box with dry macaroni and a powdered flavor package replete with sodium phosphate. It\u2019s grown up and become an adult indulgence, too. The High Point Grill does mac and cheese seven different ways, all tempting. Perhaps the most decadent and rich is the crab mac<\/strong><\/em> (lump crabmeat, creamy brie, scallions and a touch of green chile). It\u2019s one of the best mac and cheese dishes you\u2019ll find anywhere. Most surprising is how well the delicate crab goes with the pleasantly piquant green chile. The chile doesn\u2019t obfuscate the unique sweet-brininess of the crab at all. Then there\u2019s the creamy brie with its buttery, mild and deeply satisfying notes. It\u2019s bowl-licking good.<\/p>\n

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French Onion Burger<\/figcaption><\/figure>\n

19 January 2019<\/strong>: My Kim enjoyed the marsala candied onions on our charcuterie plate so much that she ordered the marsala patty melt<\/strong> <\/em>(minced marsala candied onions and Havarti between two pressed patties; with jalapeno-tomato jam) so she could enjoy even more of them. The patty melt is one of seven items on the burgers menu. All burgers are made from one-third pound of 100-percent Akaushi beef and are served with hand-cut fries. While the beef has an exceptionally rich, buttery-fatty flavor characteristic of Akaushi beef, it does tend to overwhelm the candied onions which melded seamlessly with the Havarti as both have a sweet flavor profile. It didn\u2019t dawn on us until later that a little mustard would have cut the richness of the beef.<\/p>\n

8 May 2020<\/strong>: Call me a bounder or a cad if you will, but it’s not beyond me to celebrate when the chips and salsa<\/strong><\/em> we order as an appetizer features a salsa that’s too piquant for my Kim.\u00a0 That means more (or all) for me.\u00a0 My Kim will typically cry “no mas<\/em>” after one or two valiant attempts to keep up with her fire-eating husband.\u00a0 Me, I’d probably enjoy salsa if it was made with Agent Orange and Napalm.\u00a0 That’s just the New Mexican in me.\u00a0 Luckily The Point Grill’s salsa isn’t made with Agent Orange and Napalm.\u00a0 It’s got plenty of piquancy, but most native New Mexicans should be able to handle it.\u00a0 Moreover, it’s got plenty of palate pleasing flavor.\u00a0 The chips are crispy, low in salt and formidable enough for Gil-sized scoops (about a shovel full).<\/p>\n

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505 Banh Mi<\/figcaption><\/figure>\n

8 May 2020<\/strong>: There are dozens of French onion burger recipes on the internet, most of them purporting to capture the inimitable flavors of French onion soup, all of them slightly different.\u00a0 Despite the seeming popularity and novelty of French onion burgers, the very first one I experienced in Albuquerque was at The Shop<\/strong><\/a> one week before the Corona lockdown.\u00a0 It was phenomenal, one of the very best burgers to cross my lips in 2020.\u00a0 My eyes nearly popped out of my head upon seeing a French Onion Burger<\/strong><\/em> (with Marsala candied white onions and melted french brie) on High Point’s delivery and take-out menu.\u00a0 Marsala wine (a Spanish dessert wine which is especially good for caramelizing savory ingredients and making sweet, viscous sauces) transforms the onions into sweet tangles of pure pleasing deliciousness.\u00a0 The brie is a perfect complement, nutty and earthy. The hand-formed Akaushi beef has “smash burger” qualities in that the exterior is seared magnificently while the interior is moist and delicious.\u00a0 Altogether, High Point’s French onion burger is a masterpiece worthy of its name.<\/p>\n

8 May 2020<\/strong>:\u00a0 Should my Kim ever hear someone describe the Point Grill’s 505 Banh Mi<\/strong><\/em> (Chimayo red chile crusted pork tenderloin, cucumber, pickled carrot and white onion, jalapeno, cilantro, and green chile aioli) offering as “cultural appropriation,” she might give them a tongue-lashing.\u00a0 Chef White’s rendition is certainly proof that you don’t have to be Vietnamese to create a fabulous banh mi.\u00a0 It’s certainly not a replica of any banh mi you’ll find at a Vietnamese restaurant, but it definitely honors the spirit of a banh mi.\u00a0 One of the immediately obvious differences is the size of the pork tenderloin, almost medallion-sized slices about five times the thickness of the thinly sliced pork you’ll find on a banh mi.\u00a0 Instead of daikon, the 505 Banh Mi is made with white onion and in lieu of pate, it’s got\u00a0 green chile aioli.\u00a0 Despite the differences, you’ll swear you’re indulging in a true to Vietnam version.<\/p>\n

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Filet Cheesesteak with Fries<\/figcaption><\/figure>\n

10 March 2024:<\/strong>\u00a0 Denizens of the City of Brotherly Love are adamant that if “cheesesteak” is preceded by “Philadelphia,” it’s not a real cheesesteak. \u00a0In Philadelphia, menus offer “cheesesteaks” not “Philadelphia cheesesteaks.” \u00a0 The menu at High Point doesn’t list a “Philadelphia” or “Philly” cheesesteak though “Filet’ sort of rhymes with “Philly.” \u00a0High Point’s \u00a0Filet Cheesesteak <\/em><\/strong>(bistro filet and ribeye steak, grilled onions and mushrooms, Havarti, Provolone, Cheddar, and garlic aioli) \u00a0may not be offered with green chile, but you can request it. \u00a0You should request it! \u00a0The piquant bite of the green chile makes an already outstanding cheesesteak even better. \u00a0 Sorry, Philadelphia. \u00a0There’s no cheez whiz on the High Point’s behemoth sandwich. \u00a0Instead, you’ll find a trio of cheeses (Havarti, Provolone and Cheddar) that bring different things to the taste bud party. \u00a0Then there’s the umami bomb of filet, ribeye steak, onions and mushrooms. \u00a0Wow! \u00a0This is one cheesesteak that’s better than some you’ll find in Philadelphia. \u00a0That’s not heresy. \u00a0It’s the truth.<\/p>\n

10 March 2024<\/strong>: \u00a0We first discovered Chef White’s mastery of pizza at his short-lived Italian restaurant Rustico Italian Kitchen<\/strong><\/a>. \u00a0Inexplicably East Siders didn’t embrace the wonderful Italian restaurant. \u00a0Their loss! \u00a0There are seven Neapolitan pizzas on the menu. \u00a0They’re twelve-inches of house-made dough cooked directly on stone with Italian herbs. \u00a0My Kim fell in love with the steak pizza<\/strong><\/em> (white sauce, ribeye steak, caramelized onion, balsamic, Provolone and Mozzarella), a beautiful and absolutely delicious pie. \u00a0True to its name, there’s a generous amount of steak stew almost decoratively on the pie. \u00a0The cornicione, an Italian term for the \u201clip\u201d or puffy outer edge of the pizza is soft and chewy. \u00a0 The Balsamic and white sauce give the pie a nice tang while the two cheeses lend a salty, creamy flavor. \u00a0Best of all, if you don’t finish your pizza this is one you can reheat the next day (preferably for breakfast) and find it every bit as good as when you first enjoyed it.<\/p>\n

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Mushroom Pizza<\/figcaption><\/figure>\n

19 January 2019<\/strong>: Many chefs consider baking their toughest challenge, especially when it comes to dessert. That\u2019s not the case with Chef White whose dessert offerings at The Point consistently left us in awe. The High Point menu only lists three desserts, but if past performance is any indication, you’re going to love them. The caramel apple cobblecake<\/strong> <\/em>(moist, bread pudding-style apple cobbler with brown sugar ice cream and granola) is absolutely wonderful. As with many of the Chef\u2019s desserts, it\u2019s really a combination of several dessert favorites (in this case bread pudding, cobbler and ice cream) that work very well together. This is a great one!<\/p>\n

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Caramel Apple Cobblecake<\/figcaption><\/figure>\n

There’s no sense lamenting what you missed by not visiting The Point. You can make up for that by doubling up on your visits to The High Point. It probably will be the high point of your day…or week…or month.<\/p>\n

High Point Grill<\/strong>
\n9780 Coors, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 312-8519
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 10 March 2024
\n1st VISIT<\/strong>: 19 January 2019
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Crab Mac, Charcuterie, Caramel Apple Cobblecake, Marsala Patty Melt, Whispering Bean Coffee, 505 Banh Mi, French Onion Burger, Salsa and Chips, Mushroom Pizza, Filet Cheesesteak with Fries
\nREVIEW #1090<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

If a tree falls in a forest and no one is around to hear it, does it make a sound?” Ask a physicist and you’ll get an earful about quantum theory, wave function, subatomic particles and rarefactions in the air. A philosopher might posit the plausible premise that when there is nobody around, the falling tree makes no sound at all–a premise achieved by interpreting the word “sound” to mean a human experience rather than a physical phenomenon. With well-practiced prattle and deft circumlocution, a politician would probably attribute culpability for the tree having fallen to “the other side of the aisle.” Ask this blogger and not only will you get a resounding “yes” to the oft-posed philosophical thought experiment,…<\/p>\n","protected":false},"author":1,"featured_media":66016,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,703,141,5631],"tags":[3737,3742,3735,1287,3741,3734,3740,3738,3736,3739,3743,3744,949,3242],"class_list":["post-50912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-dog-friendly","category-new-mexico","category-very-good","tag-505-banh-mi","tag-505-food-fights","tag-caramel-apple-cobblecake","tag-charcuterie","tag-chef-mike-white","tag-crab-mac","tag-filet-cheesesteak-with-fries","tag-french-onion-burger","tag-marsala-patty-melt","tag-mushroom-pizza","tag-nicky-vs","tag-randi","tag-salsa-and-chips","tag-whispering-bean-coffee"],"yoast_head":"\nHigh Point Grill - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=50912\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"High Point Grill - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"If a tree falls in a forest and no one is around to hear it, does it make a sound?” Ask a physicist and you’ll get an earful about quantum theory, wave function, subatomic particles and rarefactions in the air. 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Please take a few minutes to tell me what you think. 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