T. Cook’s Executive Chef Todd Allison’s standout dishes honor the regions of Northern Italy, Greece, Spain and Provence.

March 14, 2018

Experience AZ

T. Cook’s rolls out new seasonal menu and refined brunch

The flavors of the Mediterranean come alive on T. Cook’s new seasonal dinner menu where lobster paella, branzino, octopus and lamb are among Executive Chef Todd Allison’s standout dishes that honor the regions of Northern Italy, Greece, Spain and Provence.

As one of Arizona’s most celebrated legacy restaurants for more than two decades, T. Cook’s menu focuses on simple preparations, uncomplicated dishes and seasonal ingredients. In the past three years, Chef Todd is credited with reviving the iconic restaurant’s heritage as well as garnering significant acclaim for his seafood, most notably his branzino and John Dory dishes.


“My passion lies in making each dish as authentic as possible by importing many ingredients from the Mediterranean, while also supporting local Arizona farmers and ranchers. The combination of the two strikes the perfect balance in bringing worldly flavors together with locally-grown goods,” said Chef Todd. “This season, it’s all about fresh, light dishes that are robust, interesting and keep our guests intrigued with every visit. I’m constantly pushing myself to discover age-old methods and ingredients. I’m just starting to play with Piedmontese Beef from northwest Italy, which aligns with what we’re trying to achieve. I always want to offer dishes that you can’t find anywhere else in the Valley.”

Some T. Cook’s standout items on the new dinner menu include Grilled Piedmontese Strip Loin ($46) with sautéed spinach, Cipollini onion, fingerling potato, roasted garlic; Greek Branzino Cioppino ($39) with fennel, mussels, clams, saffron, potato; Grilled Colorado Lamb Chops ($51) with harissa couscous tabbouleh salad, tzatziki and feta cheese; Grilled Maine Lobster Paella for Two ($88) with Spanish chorizo, duck confit, piquillo pepper and saffron bomba; Beluga Lentil & Organic Spinach Soup ($12) with Gilroy garlic yogurt, green onion and served with flatbread.

T. Cook’s has also refined its Sunday Market Brunch, available Sundays only from 10:00 a.m. to 1:30 p.m. through May 27 (Adults: $46, Children: $25). The impressive, all-inclusive dining experience offers guests the choice of a tapas-style starter such as Beef Tartare, Savory Mushroom Crepe or Pan-Roasted Hudson Valley Foie Gras and an entrée like the Spanish Chorizo Benedict, Harissa Sautéed Filet Tip Pupusa or Pan Roasted Maine Diver Sea Scallops, among others. Plus, guests enjoy the unlimited, buffet-style Mediterranean seafood presentation, a grand display of favorite brunch selections and bakeshop specialties and sweets.

T. Cook’s culinary philosophy of magnifying the purity of fresh, seasonal ingredients is a celebration of its treasured legacy and offers a captivating environment in every sense with stone fireplaces, al fresco dining and unique design elements.

Located at Royal Palms Resort and Spa, part of The Unbound Collection by Hyatt, T. Cook’s sits within the heart of the resort’s mature, lush nine-acre property at the base of the iconic Camelback Mountain.

With a heritage dating back to 1929, Royal Palms combines the graciousness and sophistication of a storied Mediterranean villa with the intimacy and privacy of a secluded retreat, leaving a lasting impression on all who visit. A true destination for lovers, the resort was originally built as a private mansion as a grand gesture of love by financier Delos Willard Cooke for his wife Florence. Unlike any other resort in Arizona, winding stone paths transport guests past a grove of orange trees, trickling fountains in courtyards, roaring outdoor fireplaces, 100-year-old rustic doorways and hand-painted tiles, and lush gardens filled with magenta bougainvillea, exotic plants and desert flowers.

For more information on T. Cook’s or to book a reservation, call 602-808-0766 or visit tcooksphoenix.com.