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Business Casual
American Express
Discover Card
Diners Club Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Seasonal Menus
Heart Smart Options
Vegetarian Options
Take Out Meals
Children's Menu
Handicap Accessible
Non-Smoking in Restaurant
Full Service Catering
Private Parties
Private Rooms

Open 7 days a week: 11am - 10:00 pm

Happy Hour

In the bar daily 3pm - 6pm

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Cave Creek

Tonto Bar & Grill


Open 7 days a week:

11:00 A.M. to 9:00 P.M.

Bar till 10:00 P.M.



American, Southwestern

5736 E Rancho Manana Blvd.
Cave Creek, AZ 85331
United States




A taste of authentic Arizona


Enjoy a Southwestern/eclectic menu featuring salads, sandwiches, pasta, fresh seafood, mesquite-grilled steaks and chops, and house-made breads and desserts. One menu is served all day.


Tonto Bar & Grill in Cave Creek, Arizona, gives diners a view of modern desert life with a peek into the past. The restaurant sits on what was once American Indian land and later used as a stopover camp for the U.S. Cavalry, and the building itself was part of the prestigious Rancho Mañana dude ranch. It’s chock-full of the charm of earlier eras, displaying ranching implements, vintage 1940s photos and original architecture.

 Today, friendly service, fine cuisine and a casual, comfortable atmosphere combine for a rustic yet upscale dining experience. Chefs use the freshest, highest quality ingredients such as all-natural meats and Arizona products – including offerings from Native Seeds/SEARCH. Fine tequilas and an award-winning wine list cap off the enticements.

Reservations are recommended for dinner and holidays. Banquet facilities and off-site

catering available.

Tonto Bar & Grill 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 Tonto, you are guaranteed to enjoy a level of service and sophistication rarely equaled in the Phoenix/Scottsdale area.


Red Curry Basil Broth


3/4 cup Red curry paste

1 1/2 gal. Coconut milk

4 stalks Lemongrass

4 cloves Garlic 

2 Shallots

10 Kaffir lime leaves

1/4 cup Fresh lime juice

1/2 cup Fresh ginger, peeled

1/2 cup Fish sauce

3/4 cup Turbinado sugar

1 cup Fresh basil

1 tbsp. Olive oil

Chop lemongrass, ginger, shallots, and garlic and sauté in olive oil on low heat for ten minutes.

Add red curry paste and cook for five minutes

Gradually whisk in coconut milk and lime juice

Add kaffir lime leaves

Simmer for 20 minutes on low heat stirring consistently

Add fish sauce, turbinado sugar, and fresh basil

Season with salt and pepper

Beurre mix broth and strain through a chinois


Local Sonoran Root Beer
Braised Beef Short Ribs

5lb. Beef short ribs

Ancho chili powder, to taste

Smoked paprika, to taste

Garlic powder, to taste

Cumin, to taste

Salt and pepper, to taste

6 Leeks

3 Yellow onions

6 Celery stalks

4 Carrots

15 Garlic cloves

6 Shallots

10 Black peppercorns

12 sprigs Fresh thyme

8 Parsley stems

2 Charred oranges, halved

4 Bay leaves

2 cups Red wine

1/2 gal. Local Sonoran root beer (or regular root beer)

2 Tbsp. Butter

Season short ribs with ancho chili powder, garlic powder, cumin, smoked paprika, salt and pepper and sear off until  golden brown in large roasting pan.

Pull out short ribs and set aside.

Dice up all the vegetables and add to pan and sauté on low heat for 15 minutes.

Add red wine to deglaze.

Add remaining ingredients to pan and cover with foil.

Cook short ribs at 215°F for 8-9 hours until very tender.

Take braising liquid , strain, and reduce down until it thickens.

Finish sauce with 2 tablespoons butter and serve over short ribs.


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