T. Cook’s has been the go-to dining destination for more than two decades and Valley foodies have a whole new reason to visit now that Chef Alex Robinson has taken over as executive chef, bringing with him an exciting take on Mediterranean cuisine that combines his California sensibility with French techniques.
At 33, Chef Alex has worked in some of the country’s best five-star resort kitchens including The Ritz-Carlton Laguna Niguel, The Ritz-Carlton Chicago; Four Season Resort Jackson Hole, Four Seasons Hotel Denver, Four Seasons Hotel Boston and Four Seasons Resort Scottsdale at Troon North.
“I want to push the boundaries at T. Cook’s and create inspired dishes where every element on the plate, even the garnish, is interesting, compelling and exceptional,” said Chef Alex. “T. Cook’s was always meant to be a neighborhood restaurant, not just for special occasions, and with every visit, I want to compel guests to come back and explore even more of the menu. For our new summer dishes, you’ll see more seafood options, local ingredients that support our Arizona farmers, and nearly 80 percent of the menu is naturally gluten free. Expect beautiful presentation, interesting flavor profiles and cuisine that are rooted in T. Cook’s Mediterranean values, but with a heightened approach.”
Some T. Cook’s standout items on the new dinner menu include The Hot Stone ($23), American Wagyu Beef or Pacific Ahi Tuna, Yuzu Kosho Ponzu, Cilantro Scallion Crunchy Chili Garlic; Wagyu Snake River Farms Striploin with Maine Lobster Risotto ($56), Grilled Asparagus, House-Made Steak Sauce; Achiote Marinated Salmon ($40), Cauliflower Puree, Chayote Slaw, Togarashi Orange Relish; Herbed Crusted Sea Bass ($44), Ancient Grain Risotto, Avocado Puree, Pickled Fresno Chili Citrus-Honey Reduction; Pan Roasted Branzino ($42), Coconut Pea Puree, English Peas, Blistered Cherry Tomato, Crispy Potato; and Colorado Rack of Lamb ($54), Boniato Sweet Potato Puree, Roasted Brussel Sprouts, Piquillo-Mint Jam.
T. Cook’s menu focuses on simple preparations and uncomplicated dishes that honor the regions of Northern Italy, Greece, Spain and Provence. 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.
