Celebrity Hotspot Guest House Arrives at Scottsdale Quarter

Be our guest… Be our guest… Put our service to the test!

Anyone who grew up with Beauty and the Beast can likely hear the melody before finishing the line.

And while Lumière and company are nowhere to be found at The Guest House Scottsdale, the sentiment certainly fits.

Now open at Scottsdale Quarter, The Guest House takes the idea of being a guest seriously, creating an over-the-top dining experience where nearly every element is designed to elicit a double take. There is a massive tree in the center of the dining room, cocktails arrive amid clouds of fragrant fog, caviar finds its way into tiny tuna cones, and steaks are substantial enough to command the attention of an entire table.

Even the evening itself changes as dinner progresses.

Early on, warm lighting sets the tone throughout the approximately 6,000-square-foot space, complemented by lush greenery, artwork, textured finishes and polished accents. An intentionally engineered sound system enhances conversation at the start of service before gradually building the energy, transforming dinner into the sort of see-and-be-seen night out that has helped The Guest House attract everyone from Michael Jordan and Steve Aoki to Brooks Nader at its sister locations in Austin and Las Vegas.

And that is before executive chef Todd Mark Miller really starts showing off.

At the heart of the experience is Miller’s elevated New American menu, which moves comfortably between serious steakhouse fare, extravagant seafood and playful takes on familiar favorites. The food balances indulgence with refined technique, but just as importantly at The Guest House, many dishes bring their own sense of theater to the table.

Case in point: the Tuna & Caviar Cones.

Sushi-grade tuna is hand diced and combined with a jalapeño-lime aioli made with fermented serrano chiles, fish sauce, basil, shallots and lime, then spooned into three crisp savory cones. Each is crowned with Royal Daurenki sturgeon caviar and fresh chives before the trio arrives atop a custom stone platter complete with a living bonsai tree, transforming the appetizer into an edible centerpiece.

Those who believe there is no such thing as too much caviar may keep the indulgence going with traditional caviar service, featuring a choice of Royal Daurenki, Royal Ossetra or Tsar Daurenki with traditional accoutrements.

From there, Miller turns up the decadence.

Wagyu pastrami gets its punch from pickled mustard seeds, toasted coriander and smoked paprika, while the Half Two-Pound Lobster Thermidor pairs lobster with king crab and Spanish chorizo. Then there is Mayura Chocolate-Fed Wagyu New York, an Australian Wagyu with a name intriguing enough to start a conversation before the first bite.

For those ready to really feast, the Butcher’s Best Wagyu steak program joins substantial main events including a 30-Day wet aged prime tomahawk and 40-day dry-aged bone-in ribeye. Braised short-rib and a free range Berkshire pork chop offer equally hearty alternatives.

There is also plenty of room for a little fun.

Longtime Guest House dishes include chicken tenders with ranch and sweet barbeque aioli and spicy rigatoni, both of which bring comfort food into the mix. Having the ingenuity and creativity to allow the menu to bounce between caviar and chicken tenders, lobster and pasta, and massive steaks truly turns dinner into a celebration.

Of course, if the food is going to put on a show, the cocktails need to keep pace.

The beverage program is organized into Light and Bright, Spirit Forward, Bold and Rich, Spirit Free and Theatrical selections, with the latter currently taking inspiration from Alice in Wonderland.

Tulgey Woods offers mini seasonal margaritas in potion-like bottles presented at the foot of a miniature tree, with orange blossom and rose water fog adding to the fantasy. Magic Mushroom similarly heads down the rabbit hole with tequila, genepy, cucumber, sweet pepper, ashwagandha-infused agave and lemon, all presented in a whimsical forest setting amid seasonal citrus fog.

Together, the food, drinks and atmosphere make it clear that The Guest House is not designed as the place to simply grab dinner before heading somewhere else. Dinner is the night out.

And perhaps that is why the name feels especially fitting. From the moment diners enter the greenery-filled space until the final theatrical cocktail or towering entrée reaches the table, The Guest House makes being its guest the main event.