An Arizona original for over 16 years, El Paso Grill & Bar-B-Que offers a diverse, award-winning menu that ranges from its famous baby back ribs and slow-cooked pulled pork to pecan-smoked prime rib and fresh salmon. With rustic Western roots, El Paso’s cuisine takes influence from a fusion of flavors ranging from the very best in Texas, St. Louis and Midwestern barbecue styles, as well as Southwestern favorites. With an upscale and inviting atmosphere accented by original David DeVary artwork, El Paso blends the best of true Western barbecue with a contemporary flair all its own. From its first eatery in Glendale, Arizona, in 1991, Bill and Marna Prather have grown their restaurant concept to nine Arizona locations, all of which they own and operate.

Bill Prather, former CEO of Hardees Food Systems and Executive Vice President of Burger King Corporation, was the driving force behind the creation of the El Paso Bar-B-Que Company concept as it operates today.

El Paso Bar-B-Que Company was initially developed in 1991, by Furr's/Bishop's Cafeterias, a $300 million restaurant chain, where Bill was serving as Vice-Chairman. Two of the first few locations were in Tulsa, Oklahoma, and Glendale, Arizona. Both immediately received critical acclaim, garnering such awards as "Best in Tulsa" and "Best in the Southwest."

In October 1994, Bill and his wife, Marna, purchased the restaurants and all trademarks from Furr's, founded M&B Restaurants, L.C. and became exclusive owners of the El Paso Bar-B-Que brand. In 1995, the first year under the Prather's ownership, the Glendale, Arizona, location was recognized as "Best Barbecue in Phoenix." This validated their rationale of entry into the barbecue casual dining segment of the restaurant industry.
 

The development schedule of El Paso Bar-B-Que Company commenced with the December 1995 opening of the first restaurant location in Scottsdale, Arizona. The restaurant was an immediate success. The fourth El Paso Bar-B-Que restaurant then opened in July 1997, in Ahwatukee, Arizona.

Two locations opened in Mesa and Tucson, Arizona, in 2000. Development slowed considerably after the events of 9/11 and the economic slump that followed. In 2004 - 2005, the Tulsa, Oklahoma, location was closed and new locations were opened in Goodyear and Surprise, Arizona. During this time, the restaurants continued to receive such awards as "Food & Life Arizona” Golden Plate Award - Best Smoked Chicken, “Get Out” magazine Best Nachos, “AOL City's Best,” and Best BBQ from "Best of Citysearch.”  
  

Further expansion continued with two new locations opening in Tucson and one in Sierra Vista, Arizona, in 2007, bringing the number of operating El Paso Bar-B-Que Company restaurant units to nine. Further development is planned for Yuma, Arizona, as well as Farmington, New Mexico.