Open 7 days a week: 11am - 10:00 pmHappy Hour
In the bar daily 3pm - 6pm
Tonto Bar & Grill
Open 7 days a week:
11:00 A.M. to 9:00 P.M.
Bar till 10:00 P.M.
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
Tonto Bar & Grill is proud to be recognized for our accomplishments.
Red Curry Basil Broth
3/4 cup Red curry paste
1 1/2 gal. Coconut milk
4 stalks Lemongrass
4 cloves Garlic
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
3 Yellow onions
6 Celery stalks
15 Garlic cloves
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.