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Business Casual
American Express
Discover Card
Diners Club Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Price Fixe Menu
Seasonal Menus
Vegetarian Options
Children's Menu
Handicap Accessible
Non-Smoking in Restaurant
Full Service Catering
Private Parties
Private Rooms
Banquet Facilities
Meeting Facilities

 Daily 4:30pm - 9:00pm


Happy Hour

4pm - 6pm

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Cave Creek

Cartwright's Modern Cuisine


Sunday – Thursday
 4:00 pm – 9:00 pm
Friday & Saturday
 4:00 pm – 10:00 pm


Steak House, Seafood, American, Sushi

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



Cartwright’s Modern Cuisine is more than a restaurant; it’s a true Arizona dining experience. Not only do we take great pride in our food, drinks and service, we also aim to preserve Arizona’s heritage by sharing in the traditions of generations past. We fuse top quality beef, game, and seafood with locally grown produce and foraged ingredients from our own surrounding deserts and forests, and present them in a warm, welcoming atmosphere rich in Arizona History.


Brett knew at an early age of his gypsy blood and desire to cook. With a bug to travel and an unmatched passion for cuisine and culture the search was on to find the best restaurants and chefs in the country and world. Landing at distinguished restaurants stateside such as Roka Akor and Vintabla and Merulana in Rome and Pizzeria Zeppelin in Spoleto, Italy. As well Brett has lent his expertise to a number of Food and Beverage programs in Panama City, Panama and Los Angeles. Returning to the Valley of the Sun brings him full-circle and allows him to infuse his wide lens of flavors and methods into Cartwright’s unique menu. “I could not be happier,” says the chef, whose own personal background brings authenticity to his work. “I am an Arizona native, gone for sometime, the dream was always moving back to showcase my travels and experiences through food and culinary culture”. Brett spent his youth wrestling, backpacking, fishing, and exploring all Arizona had to offer and much of what he applies in his kitchen philosophy was derived here through his hero and high school wrestling coach, his Dad. Raised by two teachers Brett believes in passing along knowledge to the next generation. Brett has 2 children Mackenzie and Miles who are already taking after their dad in their curious ways!

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 Modern Cuisine Cartwright's Modern Cuisine Cartwright's Modern Cuisine
Cartwright's Modern Cuisine Cartwright's Modern Cuisine Cartwright's Modern Cuisine