Local, Award-Winning, From-Scratch Food
Welcome to High Point Grill, an award-winning culinary haven in northwest Albuquerque, where flavors meet gastronomic innovation. Our gastropub has been recognized for its exceptional offerings, weaving a tapestry of taste that celebrates the bold spirit of New Mexico.
At High Point, we take pride in elevating pub classics to an art form. Indulge in our mouthwatering burgers, each crafted with precision and finished with fresh, flavorful toppings. Dive into the comfort of our signature mac and cheese, a decadent symphony of creamy perfection and savory delights.
For those seeking a more substantial dining experience, our menu boasts a selection of enticing entrees, expertly prepared to showcase the diverse flavors of our chef's team.
Complementing our delectable menu is a thoughtfully curated selection of craft beers, featuring local brews that perfectly pair with the bold flavors of our dishes. Our commitment to excellence extends beyond the kitchen, creating an immersive dining experience where every aspect, from the brews on tap to the ingredients on your plate, reflects our passion for quality.
Step into our inviting and lively space, where the warmth of Southwestern hospitality meets the excitement of a modern gastropub. Whether you're here for a casual gathering or a special celebration, High Point invites you to savor the flavors of Albuquerque's culinary excellence, one perfectly crafted burger, bowl of mac and cheese, and craft beer at a time. Join us in raising a glass to the art of dining, where every bite and sip is an award-worthy experience.
High Point
Founding Partner - Mike W. White
Founding Partner - Mike W. White
Founding Partner - Mike W. White
A self-taught Chef, Entrepreneur, and Philanthropist. Chef Mike is a leader in the New Mexico Culinary Industry having won numerous awards and events locally, regionally, and nationally. The 2018 NM Chef of the Year is originally from Virginia Beach but has called New Mexico home for 30 years. Winner of Best chef ABQ in 2019 and 2021, he
A self-taught Chef, Entrepreneur, and Philanthropist. Chef Mike is a leader in the New Mexico Culinary Industry having won numerous awards and events locally, regionally, and nationally. The 2018 NM Chef of the Year is originally from Virginia Beach but has called New Mexico home for 30 years. Winner of Best chef ABQ in 2019 and 2021, he is the Founder of High Point Grill and Taproom, The Point Grill in Mariposa, and Rustico Italian Kitchen (now closed). As Director of 505 Food and Bar Fights, Behind the Mask, and The Kitchen Kids Inc. (local charities) Chef Mike was awarded 2020 Local Hero Award by Edible New Mexico, and 2021 "NM Restaurant Neighbor" by the NMRA for philanthropic efforts in the community, helping raise over $600,000 for local charities. Appearing on 2 Food Network shows and winning 'Supermarket Stakeout' w/ Alex Guarnaschelli, he also become New Mexico's first 3-time NMRA champion upon winning the 2023 Faces of Diversity Award.
Chef de Cuisine - Rafa Ruiz
Founding Partner - Mike W. White
Founding Partner - Mike W. White
A self-taught Chef,
What first sparked my passion for cooking wasn’t a classroom or a culinary textbook—it was the middle of Comic Con at the DoubleTree Hotel. We had a three-person crew: one bartender, one server, and one cook. I was serving at the time when my buddy in the kitchen called for help. I jumped on the line, and the rush of
A self-taught Chef,
What first sparked my passion for cooking wasn’t a classroom or a culinary textbook—it was the middle of Comic Con at the DoubleTree Hotel. We had a three-person crew: one bartender, one server, and one cook. I was serving at the time when my buddy in the kitchen called for help. I jumped on the line, and the rush of pumping out food fast—the adrenaline, the pressure, the teamwork—lit something in me.
Growing up, I watched both of my parents cook the comfort meals that defined our home. Those flavors and moments still inspire me and show up in the food I create today.
My craft really sharpened during my time at Hotel Andaluz under Chef MQ. I didn’t even know how to make whipped cream at one point, and I felt embarrassed asking basic questions. That experience pushed me to study, practice, and commit to becoming a real cook.
I’ve been incredibly fortunate to learn from some of the best chefs in the city and have learned the most from chefs Mike White, Tristin Rogers, Josh Kennon, Marco Espinoza, and Dominic Valenzuela. Each of them has influenced my techniques, discipline, and the way I see food.
I'm a two-time finalist in the 505 Food Fights and never turn down an opportunity to give back to our community.
As for dishes that represent me, I always return to two: Shrimp a la Diabla and Birria Tacos. Shrimp a la Diabla is my take on a pasta-alla-vodka-meets-New-Mexico style dish using a variety of chiles for depth and heat. And Birria Tacos—smoky, spicy, tender, and served in that red, crispy, cheesy shell—never fail to make a statement.
This is the food I love to cook. This is the food that shaped me. And this is the food I hope makes people feel at home.
General Manager - Jared Gay
Managing Partner - Kalvin Shrader
Managing Partner - Kalvin Shrader
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Managing Partner - Kalvin Shrader
Managing Partner - Kalvin Shrader
Managing Partner - Kalvin Shrader
Kalvin Shrader joins High Point as Managing Partner, bringing with him a proven track record of leadership, community building, and entrepreneurial success. As the owner of Rio Rancho Cages, Duke City Cages, and Swing-N-Pickle, Kalvin has spent years creating spaces that support athletics, growth, and connection throughout New Mexico.
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Kalvin Shrader joins High Point as Managing Partner, bringing with him a proven track record of leadership, community building, and entrepreneurial success. As the owner of Rio Rancho Cages, Duke City Cages, and Swing-N-Pickle, Kalvin has spent years creating spaces that support athletics, growth, and connection throughout New Mexico.
Beyond business, Kalvin is deeply committed to giving back. He is the founder of The Clubs Foundation, a nonprofit dedicated to supporting local youth, strengthening community programs, and providing opportunities for kids to thrive both on and off the field.
Known for his steady leadership and passion for family-centered environments, Kalvin is stepping into his role at High Point with a clear vision: continue the legacy of warm, welcoming dining while elevating the experience for guests and the community that has supported the restaurant for years.
His entrepreneurial spirit, community-driven mindset, and dedication to creating positive impact make him a natural fit to help guide High Point into its next chapter.
New Mexico | Our community | our people | Our home
Cooking with Atrisco Heritage Academy
Chef Mike has had the pleasure to be the Chef Mentor for the Atrisco Heritage Academy High School Culinary Team for several years. In 2019 Chef Danielle Young led the team to be awarded second place overall in state competition. These ambitious young chefs work hard all year long and aspire to thrive in the industry - making the future of the culinary world brighter! Several graduating student chefs have since gone on to work in Chef Mike's restaurants and be a valuable member of the team.
Competing with Students
The Holman's Foundation for Autism: Dine, Drive, and Donate
With help from students of the Atrisco Heritage and their Instructing Chef Danielle Young, Chef Mike brought home the Judge's Choice Win against stiff competition and award-winning chefs by presenting a local harvest plate featuring spice-rubbed tenderloin, Corrales pumpkin butter, Santa Fe greens, and a Chimayo corn hash.
Representing New Mexico
Chef Mike led a team of some of New Mexico's best chefs to compete in Colorado at the "Pairsine" Wine Festival. With the strength of New Mexico chefs' passion for food and competition, they brought home the Judge's Choice Win. Always willing to throw down in the kitchen, we believe New Mexico Chefs have a brilliant intensity for cooking from-scratch and a pride that always brings us to the forefront of competition, never backing down from a culinary challenge.