7134 E. Stetson Dr.
Scottsdale
480-970-4099

While most restaurants are
following the trend of
catering to steak-and-potato diners who swill martinis in 31 flavors, The Estate House in the SouthBridge District of Oldtown Scottsdale defies trends setting its own course with a champagne bar and French-inspired wine country cuisine.

“We are one of only a few high-end restaurants that you can find, especially here in Downtown Scottsdale,” Ron Dimas, the restaurant’s executive chef, says. “We offer an experience that combines comfortable elegance and relaxed sophistication.”

For sure, the interior of The Estate House, which includes an upstairs lounge with live entertainment and the restaurant on the lower level, is not stuffy in the least. A mix of a nautical and contemporary feel with light woods and muted color scheme allows diners to enjoy high-end food in a relaxed atmosphere. The beautiful piano bar above the restaurant takes on a more masculine feel with dark woods and a darker color scheme. Enjoy one of 7 different champagnes while seated at the restaurant’s champagne bar or out on the terrace, which offers one of the best sunset views in Scottsdale.

Of course, the food is what brings patrons back for more. Serving French-inspired wine country cuisine, the staff at The Estate House keeps its eyes on tradition while creating dishes that are unique. And for those diners who want their taste buds to be truly inspired, there’s a six-course tasting menu served with or without wine that changes every two weeks. This is where Chef Dimas and his staff get to really flex their culinary muscle.

“You can’t try too hard on a dish,” he says. “Overworked food is definitely out. I’m not a fan of drizzles and swirls or superficial garnishes. Keep it simple and seasonal with good technique.”

Pictured L to R: Enrique Briceno, Estate House General Manager, Rom Dimas, Executive Chef  and Lenard Rubin, Director of Operations for Southbridge Restaurant Group

Close-Up
with Executive Chef Ron Dimas
The Estate House Executive Chef Ron Dimas says that his true passion is with fine dining, which makes The Estate House the perfect home for the Valley native.

Dimas caught the "cheffing" bug when he was at ASU studying to become a broadcast journalist. He had experience working at a variety of restaurants, but it wasn’t until he got a job at The Buttes Resort while going to school that he really considered a career in the restaurant industry. “We had a pirate staff that was loud with bad language,” he recalls. “But we cooked and cleaned, and you’d never believe a staff like that could produce such excellent dishes.”

He was hooked, but he chose not to go to culinary school. Instead, he says he latched on to the most talented chefs he could find and learned all he could from them. Most recently he helped open Hotel Valley Ho with well-known chef Charles Wiley. But when he was faced with the opportunity to open and work at The Estate House everything seemed to fall into place. “This is the perfect stage, for me to showcase the skills I have learned over the years as an executive chef.”

Q&A

Q: Where did you get your best training to become a chef?
A: The Boulders Resort from 1993 to 1996: Charles Wiley was the head chef there at the time. It was such a getaway resort at the time, and the restaurant’s ingredients were so top notch. My experience there changed my life.

Q: Tell us about The Estate House’s menu and what drives it.
A: We’re coined as French-inspired wine country cuisine. We’re something lighter than haute cuisine. We’re refined food minus the heavy cream sauces. We have a seasonal menu that we change regularly depending on what’s available. But we are trying not to be too formulaic.

Q: What are your favorite dishes on the menu?
A: I love the La Belle Magret Duck Breast and Leg Sausage, which is duck meat served on the bone with lavender spaetzel. It’s so tender. I’m a big fan of the lean and braised meat combo. We have two steaks on the menu, but diners shouldn’t come here expecting just steaks. We have a variety of interesting foods, but they’re not too foreign.

Q: What kind of experience do you want your guests to have at The Estate House?
A: I want to exceed their expectations. I don’t want it to look like we have been touching the food a lot. The plate should have an unfussed -with look, and the diner should want to order it again. I want diners to experience flavor combos they’ve never had before.