Tonto Bar & Grill is built on a strong foundation that transcends most restaurants’ missions. Not only do we take great pride in our food, drinks and service – all of which are consistently outstanding – we also aim to preserve Arizona’s heritage through our cuisine and by sharing the stories of our property’s past. We fuse Southwestern and Native American ingredients and present them in a warm, welcoming atmosphere rich in Arizona lore. Please read our History page for details on how our property has evolved through the ages.
Your Dog and Tonto:
ONLY ADA Service Dogs allowed Inside of the restaurant. Service dog must have leash, harness, backpack, or vest with appropriate service credentials stated.
Tonto offers a “Pet Friendly Patio” Please follow the below rules
– You MAY NOT bring your pet (non ADA service dog) through the Restaurant.
- The cocktail patio is the ONLY patio where pets are allowed.
– Per Arizona Health code all pets must stay outside of the restaurant.
– Pets must stay on the ground and be leashed at all times.
– Pets are NOT allowed on any seating and are not allowed to be in your lap.
Thank you for making everyone’s dining experience a happy one.
Co-owner Eric Flatt grew up on a small ranch in Colorado and stays true to his roots by serving local ingredients, buying from ranchers and creating a warm, rustic atmosphere for Tonto guests. Eric has an extensive resume working for five-star resorts, hotels and restaurants in San Francisco and Colorado. He stays ahead of the curve in food trends by going backwards in time, using local desert harvests and all-natural and organic products.
Co-owner John Malcolm heads up the front of the house by personally greeting guests and remembering specific details of their preferences. John works closely with the servers, hostess and bartenders to ensure each guest has an exceptional experience. He has been in the hospitality business his whole life and brings a wealth of knowledge from five-star hotels, private clubs and several restaurants. John graduated from the California Culinary Academy and has a solid background in all aspects of the business, including food, wine and service.
Manager Barbara Sikora was Tonto’s banquet coordinator for years, and now uses her experience and resources to take charge of the day-to-day management of the restaurant.
Operations Manager Smith is in full command of all operations. He is the “go-to guy” in any situation. If it’s a Friday night and the restaurant needs lighting for a suddenly scheduled special event, Smitty is on it. Smith has come up through the ranks of the kitchen and even served as chef for several years. His knowledge of all departments comes in handy on a daily basis.
Executive Chef Miguel Ortiz joined Tonto with an extensive background in local restaurants, hotels and resorts from Scottsdale to Sedona. Chef Miguel has a vast knowledge in fine dining cuisine, French, south American and southwestern cuisine.