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Amanda Bayuk, Mary French-Dafoe
Business Casual
American Express
Discover Card
Diners Club Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Vegetarian Options
Take Out Meals
Children's Menu
Handicap Accessible
Non-Smoking in Restaurant
Full Service Catering
Private Parties
Private Rooms

Daily 4:30pm - 9:00pm


Happy Hour

4pm - 6pm

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Cave Creek

Cartwright's Sonoran Ranch House


Daily 4:30pm - 9:00pm


Steak House, Western, Seafood

6710 E Cave Creek Rd
Cave Creek, AZ 85331
United States



History comes alive in a new way at Cartwright’s Sonoran Ranch House  Cartwright’s artfully recreates that unpretentious charm with repurposed railroad floor tables and reclaimed wooden chairs. Photographs of some of the historic town’s most notable and interesting residents welcome guests with the appeal and hospitality of a familiar homestead. Wrangled by a simplistic style, notable Chef Brett Vibber instills the most important aspects of great-tasting food. Cartwright’s signature Modern Ranch Cuisine melds fresh, sustainable meats and vegetables with heirloom spices, chili peppers, beans, molasses and delectable sauces. It’s the kind of place where fine suits and blue jeans are equally appropriate.

Cartwright’s is available for private events and off-site catering. Reservations are recommended. 

Wine Director: Anthony Mueller


Cartwright’s Sonoran Ranch House is proud to be recognized for our accomplishments.

The DiRoNA (Distinguished Restaurants of North America) Award uses extensive criteria and an impartial inspection to find restaurants of the highest distinction.

The Wine Spectator Award of Excellence is bestowed on restaurants with a well-chosen selection of quality producers along with a thematic match to the menu in both price and style.

When you dine at Cartwright’s, you are guaranteed to enjoy a level of service and sophistication rarely equaled in the Phoenix/Scottsdale area.


Loaded Twice Baked Potato

Yields: 2 servings

Chef Montez Crane

2 Large russet potatoes

1 tbsp. Olive oil

Salt & pepper, to taste

1/4 cup White cheddar cheese, grated

1 tbsp. Bacon bits

1 tbsp. Chives, chopped

2 tbsp. Sour cream

Preheat oven to 350°F.

Rub the Russet Potatoes with Olive Oil and Sprinkle with Salt & Pepper. Bake potatoes in preheated oven for 1 hour or until done. Allow baked potatoes to cool for 10 minutes.

Slice potatoes in half lengthwise and scoop the flesh into a large bowl; reserve the skins.

Add bacon bits, chopped chives, sour cream to the potato flesh and mix together with a fork.

Spoon the mixture into the potato skins and top each with the cheddar cheese.

Bake for 15 minutes and finish under the broiler until the cheese has turned a nice golden brown.


Fresh Pasta with Roasted Peppers 

Serves 4

Chef Montez Crane

1 1/2 cups All purpose flour

4 Egg yolks

2 Whole eggs

1/2 tsp Salt

1 tsp + 1 tbsp. Olive oil

1 tsp. Milk

4 Red bell peppers

6 large Fresh basil leaves

1/2 Lemon

1/2 Cup Manchego cheese, shredded

In bowl of kitchen aid add flour, egg yolks, whole eggs, salt, 1 teaspoon olive oil and milk. mix on low speed with paddle attachment until a dough forms.

Remove from the bowl and knead the dough by hand for 5 minute. Cover dough with a damp kitchen towel and let it rest for 30 minutes.

Using a pasta roller, roll the dough and then cut into desired thickness.

Roast peppers over a open flame until skin is charred and blistered. Put the roasted peppers in a plastic bag and let steam for 15 minutes. Peel skin, remove seeds and cut peppers into strips.

Blanch fresh pasta in boiling salted water until al dente. Strain pasta and toss with roasted pepper strips, torn basil leaves and 1 tablespoon olive oil.

Squeeze fresh lemon juice over pasta and sprinkle with the manchego cheese.


Cartwright's Sonoran Ranch House Cartwright's Sonoran Ranch House Cartwright's Sonoran Ranch House
Cartwright's Sonoran Ranch House Cartwright's Sonoran Ranch House Cartwright's Sonoran Ranch House