Red, White & Brew Reintroduces Itself to Mesa

Red, White & Brew has long been a reliable lunch and dinner destination in East Mesa, and its newly remodeled dining room and updated menu gives business leaders new reasons to visit. The restaurant recently completed its first major renovation since opening in 2002, unveiling a brighter, more contemporary interior while preserving the open kitchen that has always anchored the space.

The updated design replaces the former darker palette with soft peppercorn gray tones and improved lighting that immediately lifts the room. A new wine wall now subtly separates the bar from the dining area, while upgraded booths, tables and flexible seating options make it easy to accommodate everything from one-on-one meetings to larger group lunches.

Sound-absorbing tile flooring and ceiling treatments reduce noise, creating an atmosphere suited for meetings. A refreshed waiting area and a dedicated carry-out station further streamline the experience, allowing diners on tight schedules to move efficiently without feeling rushed. Generous portions, consistent quality and friendly service remain central to the experience, now delivered in a space that feels more current while retaining the approachable, neighborhood character regulars expect.

Alongside the newly remodeled space, Chef Victor Galicia, who has been with Red, White & Brew since it opened in 2002, debuted several new dishes. Known for his creative daily specials and commitment to scratch-made recipes, Galicia’s latest offerings include Chicken Poblano Dip, Vegan Ravioli, Campanelle Primavera, Chilean Sea Bass and Backyard BBQ Baby Back Ribs, all available for lunch and dinner. Lighter options like the New Orleans Shrimp Burger, which won the restaurant’s Seafood Burger Battle and is now a part of the permanent menu, is perfect for midday meetings.

Dessert offerings have expanded to include a vegan and gluten-free banana cake finished with coconut whipped cream and caramel drizzle, reflecting the kitchen’s attention to evolving dietary preferences without sacrificing flavor.

The restaurant’s beverage program has also been refreshed, with craft cocktails ranging from spirit-forward martinis to zero-proof options. Standouts include the Prickly Pear Margarita and The Big Screen, a bourbon cocktail accented with popcorn syrup and caramel popcorn garnish. For meetings that extend into the afternoon, happy hour begins at 2 p.m. and runs Tuesday through Friday until 6 p.m. with discounted appetizers and drink specials.

For business leaders seeking a comfortable, well-designed space with dependable food and a professional yet relaxed atmosphere, Red, White & Brew’s refreshed Mesa location delivers.

6740 E. McDowell Rd., Mesa

(480) 807-9393

New Orleans Shrimp Burger

Hand-pressed shrimp patty with onion, red peppers and herbs served on a toasted brioche bun with cucumber slaw, New Orleans remoulade sauce, lettuce and tomato

$21

Fresh Chilean Sea Bass

Pan-seared 8 oz. Chilean sea bass fillet, housemade lemon caper butter sauce and orzo tossed with garlic-seasoned spinach and roasted tomatoes

$42

Mediterranean Vegan Ravioli

Egg-free vegan ravioli with slow-roasted carrots, string beans, cauliflower, broccoli, sweet peas, sweet corn, caramelized onions and red peppers in a plum tomato sauce with broccoli florets

$20

Did You Know: Red, White & Brew is part of the POV Foods restaurant group, which acquired the Mesa location in 2019 and expanded the brand to Prescott in 2021. POV Foods also owns The Rusty Spur in Scottdale, Lakeside Bar & Grill in Peoria, and 32 Shea and the Swizzle Inn in Phoenix.

Red, White & Brew Reintroduces Itself to Mesa

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