The Divine Dish

T. Cooks Reopens at Royal Palms Resort and Spa, Phoenix

Posted on Nov 01, 2013 under Archives, Everything Else | No Comment

The Royal Palms Resort and Spa recently re-opened their highly acclaimed T. Cook’s restaurant. After a three-month renovation, the restaurant now has a new look and a new chef.

Highlighting Executive Chef Paul McCabe’s creative interpretation of New American cooking and reflecting the Mediterranean-inspired design and architecture of the resort; the restaurant is introducing a new culinary experience for guests.

The refreshed T. Cook’s design, led by Haley Balzano, founder and architect of Phoenix-based creative design team Bar Napkin Productions, emphasizes a more vibrant color scheme, authentic design elements, an interactive kitchen, a remodeled private dining room and a glass- enclosed wine and tequila tasting room. New boldly-colored chairs surround rustic wooden tables adding depth and diversity to the new dining room, while iron chandeliers create a sense of intimacy and stimulate an experience of romance. Al fresco dining can also be discovered at T. Cook’s with intimate patios and nooks, including a new private dining element found within the property’s historic Orange Grove.

Adjacent to the restaurant is the new Mix Up Bar, offering live entertainment, inventive small plates and unique cocktails.  The interior design is appointed with dark woods and gold and yellow accents.  A new semi-private nook named “The Study” provides a more intimate seating area while the outdoor Mansion Courtyard offers additional al fresco seating.

The new menu, created by Executive Chef Paul McCabe, honors classical techniques while utilizing locally-grown and sustainably raised foods. Chef McCabe has established relationships with a wide range of local purveyors, farmers and artisans, including McClendon’s Select, Singh Farms, Noble Bread and Hayden Flour Mills. I had tasted Chef McCabe’s cooking when he was Executive Chef at Kitchen 1540 in Del Mar, so I was prepared to have a great meal.  Here is what we tasted at T. Cooks.

We started with a nice charcuterie and cheese plate.  We had the mini version as we knew we would be getting several courses.

Next came the roasted beet salad with caramelized yogurt, pistachio brittle, blue cheese and orange. We liked the combination of salt, savory and creamy flavors.

Since we can no longer order foie gras in California, it was great to be able to have it at T. Cooks.  Delicious and my fave of the night.  Served on a hot stone with coffee, cherries and a cocoa nib financier.

The tomato fennel risotto was equally amazing, served with fava beans, mushrooms, broccoli rabe and shaved romano. We could have eaten a whole tub of this.

We also loved the corn agnolotti, which was a decadent mix of Maine lobster, chanterelles, roasted corn and truffles. We we are couple of lucky gals, foie gras and truffles in the same night.

Chef McCabe offered a nice twist on surf and turf with his scallops and short rib ravioli dish, served with chanterelles, peach and sea beans.

Our main courses were Steelhead salmon with pole beans, zucchini, sweet and sour plum sauce and a pistachio vinaigrette and the dry aged ribeye with a root vegetable cassoulet, onion jam and marrow butter.  We shared these as they both were excellent.

Desserts were a perfect finish to a fabulous meal, a dark chocolate pate with pistachio lace and ice cream and smoked caramel and a creamy goat milk panna cotta with wheat berries and a blood orange sauce.

T. Cooks is a wonderful restaurant to enjoy a romantic dinner, celebrate a birthday, anniversary or special occasion, relax for Sunday brunch or enjoy a cocktail in the new lounge.  Reservations recommended, call 602.808.0766, located in The Royal Palms Resort and Spa, 5200 East Camelback Road in Phoenix.