Game Day Eats from Game Seven Grill

Here in the Valley, there’s more than just hot dogs, nachos and peanuts to munch on during baseball games. This season, Executive Chef Michael Snoke and his culinary team opened a new restaurant–Game Seven Grill–in the space that Chase Field previously leased to Sliders. The new restaurant features a barbeque menu with hefty appetizers, unforgettable burgers and sandwiches and a few entrees for those with even heavier appetites. It’s a perfect spot (obviously, the location couldn’t be more convenient) to drop in before or after the game to fill up on BBQ classics so maybe you won’t be nearly as tempted to stock up on snacks during the game. If thirst is what you’re looking to quench, they have a beer garden out on the patio with plenty of selections on tap.

Home of the Southern Pride XLR-600 Smoker, Game Seven Grill serves up slow-smoked BBQ pork shoulder, brisket, chicken and ribs. At every table, you’ll find a caddy of three sauces–all of which are made in-house. I tried them on a recent visit and had trouble picking a favorite… they were all unique and tasty on their own.

• The “Classic” BBQ sauce is a ketchup-based blend, smoky and a little more ‘mainstream’ than its other two competitors.
• The “American Ale” molasses-based sauce appeals those who prefer a sweeter taste. Made with Budweiser (how much more ‘American’ could they get?), its brewy notes balance the sweetness and gives it a bit more depth.
• However, the most popular sauce is their “Snakebite”–a mustard-based BBQ sauce with just enough bite to perk you up a bit. I loved this most with their Pulled Pork Sliders and though mustard-based sauces aren’t typically my go-to when it comes to BBQ, I found myself coming back to this one several times throughout the meal.

Sauce Trio

We parked ourselves at a large picnic table on the patio and really dove in to the menu. From the selections of starters, we tried the Smoky Chicken Nachos ($11.95), a heaping basket of mesquite-smoked chicken, “American Ale” cheese sauce, jalapenos, green onions, sour cream and pico de gallo. One could easily order this as an entree and still not be able to finish an entire basket!

Smoky Chicken Nachos

Then, from the Burgers & Sandwiches portion of the menu, we sampled three items. First, the Pulled Pork Sliders ($10.95) served three to a basket and with a generous pile of fries. The 12-hour smoked pork was very tender and moist. Not a dry piece of meat was found on our plates. The pork had lots of flavor all on its own (ours were served unsauced so we could have a chance to really experience all three bottles) and the pillowy buns holding all of that goodness together were warm and incredibly soft. I suspect their fries may be twice-fried because they were remarkably crispy and perfectly golden. With three BBQ sauces at the table, there was no need for ketchup.

Pulled Pork Sliders

Next, the “Seventy-Sixer” Burger ($14.95) topped with cheddar cheese, roasted green chile (loved that bit of Southwestern flavor), BBQ brisket (Executive Chef Michael Snoke’s favorite), “American Ale” BBQ sauce, sweet ‘n sour crunchy coleslaw and a thick cut onion ring…. and more fries on the side. This was, by far, my dining companion’s favorite. The burger itself was juicy and well-seasoned. Add in all of the toppers and this was much more than just your average burger.

“Seventy-Sixer” Burger

And finally, the “Tape Measure Shot” BBQ Stacker ($15.95). This was more than just a sandwich… literally… it’s two sandwiches (pulled pork and beef brisket) mounded together by grilled toast and topped with a BLT. And you also get a couple of giant onion rings on the side, just because. Definitely an OMG-worthy item, just based on presentation alone. Once I started to dig in, level by level, my Midwestern roots did a little dance for all the smoky, BBQ flavors that hit my taste buds. The bottom layer of pulled pork was hugged together with the “American Ale” BBQ sauce that I had already declared love for, then in the middle was mounds of beef brisket and more sauce, and on top, a classic BLT with hickory smoked bacon (perfectly cooked), crispy lettuce, beefsteak tomato and tangy BBQ aioli. This sandwich needs to make an appearance in a local eating compeition STAT! Overall, it was my favorite of our meal, though I would never be able to finish one all on my own. An absolutely must-order.

“Tape Measure Shot” BBQ Stacker

If you’re looking for something lighter, they have a couple of salads on the menu. Hungrier appetites can feast on actual entrees like the St. Louis-style BBQ Pork Spare Ribs, the “Bases Loaded” sampler of ribs, pulled chicken and pulled pork, and the Mesquite Smoked Half Chicken. You’ll find classic BBQ sides like the Smoked Molasses Baked Beans, Mustard Potato Salad and Green Chile Honey Cornbread as well as desserts and options for the kids. There’s even a bit of local flavor on the menu–find Schreiner’s Smoked Italian Sausage on one of the flatbreads.

For the remarkably brave, try what they claim to be, “The Hottest Wings in Baseball“. You’ll have to sign a waiver, but if you can finish them, you’ll get a custom D-backs fire hat!

I had the pleasure of meeting Chef Michael Snoke (of Levy Restaurants), the brains behind the entire Diamondbacks culinary operation, and the opportunity to get a taste of the menu up at the Arizona Baseball Club–the stadium’s fine dining option. Who knew you could watch the game while snacking on Black Mesa Ranch cheeses and locally-sourced meats and veggies? Baseball grub isn’t just peanuts and crackerjacks anymore!

For more information about the stadium’s restaurants and concessions, visit arizona.diamondbacks.mlb.com.

*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.