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Cartwright's Sonoran Ranch House Restaurant Review: Given Cartwright's mesquite-wood bar, massive beams and cowboy paraphernalia, you'd think the restaurant's title refers to that familial foursome on the Ponderosa. Instead, chef-owner Eric Flatt named this ruggedly handsome local haunt after an Arizona ranching family, famed for its prize cattle. Naturally, the menu favors steaks, house-made sausage, buffalo and elk, but it doesn't confine itself to manly food. The seafood selection is strong, and each dish may be prepared in one of four different styles: Mediterranean, Southwestern, French and Asian. Flatt also has a passion for Native American ingredients, sprinkling indigenous delights like hand-harvested nopales and figs into his recipes. In addition, he harvests his own saguaro fruit and mesquite beans from the desert behind the restaurant. For dessert, try the Campfire S'more.