Facing closure, Albuquerque’s High Point Grill gets a second chance through new partnership

High Point Grill has weathered its fair share of trials over the years.

“It’s just been a sequence of hardships, specifically since COVID,” said owner and chef Mike White, who resorted to living in his car for about four months during the pandemic to lighten the business’ load.

“I wasn’t taking a paycheck or anything like that,” White added. “I wanted to be able to retain staff, so I lived in my car for a while there just so I could keep the business going.”

White’s determination is part of why local entrepreneur Kalvin Shrader has decided to step in and help save the Albuquerque restaurant, which closed a little over a week ago after more than 10 years in business.

“Mike’s kind of like a community champion. He’s helped me and my nonprofit multiple times. He’s always very busy and always hustling,” Shrader said. “When I got to see this version of Mike, in his restaurant just disappointed and upset — you can see how hard he’s worked for this and just doesn’t know how to do it.”

The pair finalized Shrader’s investment in the business and their new partnership on Thursday, signing an agreement that makes Shrader the managing partner of High Point Grill. The new business partners aim to reopen the restaurant in two weeks.

“You can’t do everything yourself,” White said. “I’m just excited to see the new growth of High Point and what more we can accomplish with a really highly qualified team.”

White announced his plans to close High Point Grill in a social media post on Oct. 25. He thanked the community for its support and cited challenges including pandemic closures, increased competition with corporate and chain restaurants, the rising cost of goods and repeated break-ins.

White originally planned to close High Point Grill on Nov. 1, but he couldn’t reopen following the announcement due to staffing issues. The restaurant is currently non-operational.

“It was a combination of things that were really bogging us down,” White said in an interview. “We got broken into five times in the span of six months, and there’s only so much of that kind of stuff that you can take financially.”

White and two business partners first launched the restaurant in Rio Rancho in 2015, aiming to create a small neighborhood gastropub offering made-from-scratch comfort food, including burgers, wings, pizza and mac and cheese.

One of the business partners died from a heart attack and the other moved out of state, prompting White to start fresh with the current location at 9780 Coors NW in 2018.

“I can’t say that I always wanted to own my own business, but I always wanted to cook,” White said. “My two passions were playing baseball and cooking — I knew that from a young age.”

White’s ADHD made culinary school a challenge, so he took the route of trial and error instead — learning to cook by watching the Food Network and cooking for friends and family.

White went on to make an appearance on the Food Network’s “Supermarket Stakeout” in 2023. He’s also spearheaded several culinary teaching and charity efforts, including 505 Food Fights, a competition that brings together local chefs to raise money for charity.

“My favorite part about cooking is just cooking for people. It’s like a love language for me,” White said. “To give them something that really inspires or warms them is just very fulfilling to me.”

To keep the business afloat, White tried reducing High Point Grill’s hours and menu without sacrificing fresh ingredients. He said he was even open to selling the business, but didn’t know how to go about that process. Plagued by burnout, he decided the restaurant had run its course.

It was around the time that White announced the closure that Shrader was in search of restaurant equipment for his new business Swing-N-Pickle, a multi-use center with pickleball courts, batting cages, golf simulators and a bar and restaurant slated to open at 1700 Eubank NE in the next month or so.

Shrader is also the owner of Duke City Cages, Rio Rancho Cages and The Clubs Foundation, a nonprofit geared toward supporting youth baseball and softball players.

Shrader connected with White on Wednesday to discuss the restaurant equipment, but the two ended up discussing a new business opportunity instead.

“I wanted to take a moment to sit with him and his wife and see how my strengths and his strengths could come together and see if we can give this one more chance,” Shrader said. “I think this needs to stay around.”

White said the discussion “lit a fire” and inspired him to fight for the business he spent a decade of his life building.

Shrader and his team will handle the logistics and day-to-day operations, while White’s involvement will entail brand advising and the culinary aspects of the business.

“It’ll mostly be the same,” White said. “We’re going to have a little facelift, going to redecorate, put some new signage up on the streets, but the spirit will be the same. Our mission is going to be the same — just new energy and renewed passion.”