DECEMBER 9, 2015
The Horny Toad celebrates 40 years in business
CAVE CREEK – Few restaurants and saloons survive to experience four decades in business. However, The Horny Toad, one of the most famous names in Arizona and beyond, continues to grow and thrive as it prepares to celebrate its longevity as the oldest, original restaurant in Cave Creek, Ariz. Glenn and Marian Price, who purchased The Horny Toad in 1976, had more than 25 years of experience as restaurant owners in Michigan for many years.
Today, son Jeff Price is managing partner along with the managing staff of Tom Price, Pam Hurst, and Jim Leonard. The restaurant’s chef, Don Dantine, has been with The Horny Toad for more than 28 years, overseeing an experienced staff that is dedicated to making each visit one that customers won’t forget. Approximately 35 employees now work for the historic establishment, which can seat 234 customers. The Horny Toad’s original building was actually a home in 1932. Prior to the Price’s purchase of the property, the establishment was known as Dirty Will’s Mustache Cup; Dirty Will was a supervisor at the Cave Creek dump.
“It was quite – and remains – an interesting place,” says Frank Imel, who has provided construction and maintenance for the complex since its purchase.
“In the early days, the saloons in town were Harold’s (a very tiny bar at the time), The Maverick (now the Buffalo Chip), The Horny Toad and The Treehouse restaurant. Visitors had to wait three or four hours to get into these places because there were so few to choose from. However, the Toad was the only place that had a full dining menu.
“My grandfather had the first liquor license in Indiana after prohibition,” says Price.
“After years in the restaurant business there, my parents moved to Cave Creek to open The Horny Toad.” Jeff Price worked for his dad for about five years before Price senior retired.
“The Horny Toad is the oldest, originally-owned restaurant in Cave Creek,” adds Price.
“Years ago, people rose their horses to our establishment and tied them right outside. From the beginning, and ongoing today, I have been blessed with a dedicated management team and the most committed wait staff around,” says Price.
“Their ideas are important to our success and I value their input. Everyone who works here is like family.”
Over the years, the restaurant has made many changes. The original tiny kitchen was expanded dramatically to feature a barbecue cooking station, a large food prep area, more refrigeration, coolers and storage. These additions had to be completed quickly as the restaurant could not afford a long shutdown time (it took one week and 50 workers laboring 24 hours a day to get the job done). The restaurant’s newest seating area features a wall made from rocks from New River, Arizona.
