Where Fresh Meets Flavor

High Tide – specializing in steam kettle cooking, brings the freshest seafood to the valley. Cozy up at our custom Terrazzo counter, order a cocktail from our full bar, and watch as your chef prepares your meal in our jacketed steam kettles right in front of you!

Steam kettle cooking is an amazing approach to preparing seafood that uses high pressure steam, an indirect heating method that allows flavors to remain robust without overcooking. You will also want to enjoy one of High Tide's signature burgers – made with the highest quality short rib blend beef or opt for one of our many other sumptuous entrees paired with a craft beer or wine from our extensive list.

High Tide is committed to sourcing local ingredients and supporting local suppliers such as Tempe's Capistrano's Bakery and Queen Creek's The Pork Shop. At High Tide, freshness is paramount. And don't forget our daily happy hour specials on appetizers and drinks. It's a deliciously affordable and enjoyable way to end your busy day.

High Tide is available to help make your next party, meeting, or special event even more special in our Sunset Room. From intimate dinner parties, to birthdays, or business meetings, our staff works with you to create a beautiful, delicious and memorable private dining experience. You can keep up on the latest news, mouthwatering offerings, and special events by following High Tide on Facebook.

Eric Emlet, Executive Chef

Fresh from a seven-year post as Executive Chef at the renowned Superstition Mountain Golf and Country Club, Eric Emlet has partnered up with Chris Glass to open High Tide Seafood Bar & Grill, a restaurant that reflects his passion for great seafood served with style.

Both a saltwater and fresh water fisherman since his youth, Eric was drawn from the shores of Lake Michigan to the Pacific Coast to pursue his dream of being a chef.

His knowledge of seafood preparation was honed over eight years as Manager and Executive Chef at two restaurants in San Diego's Mission Beach neighborhood, where he drew a loyal following for his creative menus and distinct style. He deepened his expertise at Scottsdale's Culinary Institute Le Cordon Bleu, graduating with Alpha Beta Kappa honors.

Eric relishes the opportunity to bring exquisite cuisine and an unparalleled dining experience to his own community.