By Susie Timm, Chief Operating Foodie

There’s just something about Cave Creek. I am not sure if it’s the beautiful views. I am not sure if it’s the rustic charm. I am not sure if it’s the respect its citizens have for the “purity” of their town.

I do know for certain that every single time I am in Cave Creek, I have a truly enjoyable time.

Last week was no exception.

Jay and I headed up to Cartwright’s to sample this Cave Creek staple’s offerings.

Cartwright’s is named for the Cartwright Ranch that was located just north of the restaurant in Seven Springs.

The adobe front is easy to spot from Cave Creek Road

This ex-bowling alley captures the true essence of Cave Creek. As soon as I entered the restaurant, I was struck by the cozy, candlelit interior filled with wood accents, wrought iron, fire places and of course, the fabulous views of Black Mountain.

My parents moved up to the Carefree/Cave Creek area eight years ago and I have always enjoyed their vistas of Black Mountain as well.

I was seated in the aptly named “wine room” (the entire wall is covered in wine bottles) and waited for Jay to arrive.

The "wine" wall

I perused the extensive wine list and happily noted they offer 13 “Other Whites” by the glass on their list. Since I am an “Other White” wine junkie, I am always delighted by restaurants who take care in their selections of unique and interesting whites. I don’t think one crappy Riesling counts as an “other white,” as a side note…

Troy Pudney, the manager and sommelier came by and introduced himself. He asked if Jay or I had any special menu requests or food allergies and then asked if it was appropriate to have the chef prepare various dishes and bring them in small plates out to us. Since this is our most favorite way to eat, I was elated!

Jay arrived and we set forth on a foodie adventure of epic proportions.

Cartwright’s prides itself on it’s unique dinner menu that features elk and buffalo as well as other New American cuisine that has distinct “ranch” influences.

We were first presented with an amuse of duck confit on an onion baguette with apricot salsa. It had a spicy and savory kick that balanced out the sweetness of the apricot on very soft bread. A splendid start!

Next, Troy offered us his “Sandia Tequila” which is watermelon infused tequila that takes two weeks to make. It was killer. I mean that literally as I think if I drank too much of it, I might die of watermelon bliss. I don’t even LIKE tequila!

On the docket next was pan-seared quail over jack cheese grits with a hint of blackberry. Jay was in heaven as he is a quail connoisseur.  I loved the grits! It’s been a year of grits for me and each time I try them they are better and better!

Quail and Grits--yum yum!

House made buffalo sausage on Sonoran slaw was presented on the other end of the quail platter. I can’t say enough about this sausage. It was smoky, spicy and the outside had a crunch unlike most other sausage wannabees. I would like it in a breakfast burrito or with a side of eggs. Troy told us the kitchen staff frequently heists the buffalo sausage for various food experiments—Jay and I want an invite next time!

The best buffalo sausage ever!

Troy brought over another one of his signature cocktails: an all-natural vodka drink made with strawberries, thyme and balsamic vinegar. I enjoyed the layers of flavor and how the thyme really accented the strawberry flavor.

Now it was time for the beet salad over field greens. Many of our loyal blog readers know my opinion of beets. “Ew” pretty much sums it up. However, I am a changed woman. This beet salad was the best “beet” item I have ever tasted! It had a sherry and olive oil dressing, pickles and those merlot-colored goodies! I would drive 20 miles to eat that salad again in a heartbeat! Troy paired this salad with a chardonnay that again, we are not huge fans of, however the acidity of the salad combined with the chardonnay and really made for an intense flavor explosion!

The beets that changed my life.

Proof that I cleaned my plate of all beet traces...

At this point in the meal, Jay and I started to realize that Troy is one of the most passionate “foodies” we have met in a very long time. The pride with which he talks about his cocktails, wine list and menu is palpable. The light in his eyes showed a true respect for his craft.

The main course was a petite elk filet served with mashed potatoes and brocollini as well as a Mediterranean prepared sea bass served with artichokes (score!), onion, garlic and pesto angel hair pasta.

Elk Filet

I admit fellow Foodies, this was the first time I have tried elk. It was awesome! Cartwright’s ages it in house. I found it tender, rich and peppery.

I was astounded however by the sea bass. The flaky texture showed a fish cooked to perfection. I am also a fan of any fish that “melts in my mouth.”

Mr. Mixologist himself came by again and offered Jay a taste of bacon infused bourbon. I am allergic to any whiskey or bourbon but was pleased to hear about the process Troy uses to make this special drink! He serves it in a glass with a perfectly clear sphere of water that is reminiscent of the ice balls we used to create as naughty children in Wisconsin as a child! Very impressive indeed!

For dessert we tasted a lime ricotta cheesecake, apple fritters with crème anglaise and homemade sorbets of apricot, prickly pear, and melon! I was so frantic to taste these delights I forgot to take a photo until it was half eaten. Oops!

House made sorbets--ignore the bites missing!

Cartwright’s is one of those restaurants you leave completely contented. We were outright impressed with everything from the food, the ambiance, the service and the passion of the employees.

Cartwright’s is open for dinner daily at 4:30 PM. The average entrée is priced around $20 and we feel the value is considerable. They have a sweet jazz lounge that offers live music four nights a week as well as a special lounge food menu. Cartwright’s is located at 6710 E Cave Creek Road in Cave Creek, Arizona.

Chef Montez Crane and owners Eric Flatt and John Malcolm have mastered the rustic, Sonoran Ranch House both in style and cuisine!