The Guest House: Scottsdale’s new home for modern hospitality

When The Guest House general manager Eddie Norr describes the Scottsdale Quarter upscale eatery, he frequently uses the terms “unpretentious” and “warm.” That sentiment is intentional.

“Traditionally, in restaurants, you will have a couple of people, or maybe half of the group who’s like-minded in the way of making people feel at home,” said the North Phoenix native. “With The Guest House, as a concept, we all feel that way. It’s time to kick your feet up.”

That mantra has shaped RDM Hospitality’s concept since the restaurant’s founding in Austin. There, Raj Kumar opened the restaurant to create a place rooted in genuine hospitality. The idea resonated. Austin became the flagship, Las Vegas followed, and Scottsdale opened in January, marking the brand’s third and perhaps its most community-driven location.

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The Scottsdale space is cozy, intimate and unpretentious. Norr draws on his 16 years of experience in hospitality to put guests at ease. 

“There are people who are familiar with fine dining and people who are not,” he said. “When they come into this building, some are a little intimidated. I think the ability to earn someone’s trust and to show them what this experience is supposed to be like is key.

“Basically, if you have a stomach, we’ll feed you. It’s not about how often someone eats here. That doesn’t change the type of person we see you as. We see you as one of our guests. We show the same sense of urgency, the same sense of care to everyone.”

For Norr, it’s more than accommodating diners. He is forging friendships. This approach has earned the loyalty of locals — and a few notable regulars. Arizona Diamondbacks shortstop Geraldo Perdomo is a frequent guest, often arriving with teammates like pitchers Justin Martinez and Drey Jameson. They mix and match dishes, though Perdomo has a soft spot for the Tomahawk steak when family is in town and for the spicy rigatoni and mashed potatoes after late games.

“He’s one of the most gracious humans you’ll ever meet,” Norr said about Perdomo. “Just a kind man.”

The 2023 National League All-Star shortstop feels the same about Norr and Kumar.

“They’re very close to me,” Perdomo said. “They are like my family. Sometimes I just go there by myself. It’s a place I love. The food is great. The music is great, and the vibe over there is amazing.”

The affable D-backs player described the menu as great, but that feeling goes beyond taste. It’s about belonging. It’s about having a place where he can show up as “Geraldo,” not just the “shortstop.”

At home in The Guest House

The Guest House calls itself modern American, but the offerings reflect originality and theatricality. The seafood raw bar features creative dishes like Hamachi crudo with jalapeño, coconut and lime. Chefs put their spins on pastrami (Wagyu pastrami with pickled mustard seeds, toasted coriander and smoked paprika); chicken tenders (with ranch or sweet barbecue aioli), and charred Moroccan beet (cucumber yogurt, pistachio dukkah and burnt citrus).

The hot rock tableside Wagyu is a show, with three types of Japanese A5-grade Wagyu: A5 Mizusako Farm fillet, A5 Kusunoki Farm ribeye and A5 Sanuki Farm striploin.

The signature chicken parmesan a la Raj is “enormous,” but unexpectedly light, Norr said, thanks to its curated breading.

“Chicken parm tends to be a little heavy, but somehow we managed to bread it the proper way, so it’s not overbearing,” Norr explained. “You don’t feel like you need a nap after.

“Anybody’s grandma has made chicken parm, whether you’re Italian or not. Traditionally, it’s very hearty and heavy. We don’t have that.”

Norr’s résumé is long, but he credits every stop for teaching him what hospitality looks like at its best.

“Knowledge is not for you to keep,” he said. “It’s to be shared.”

That philosophy guides the Scottsdale team, as the staff is chosen for sincerity.  

“We aim to hire people who genuinely love what they’re doing,” he said. “We’re not robots. We don’t go home and charge and come back pretending we’re happy.”