Iconic T. Cook’s Shines with Mediterranean Cuisine
Chef Todd Allison Continues to Make a Name for Himself at Celebrated Restaurant, Releases New Menu
Phoenix – T. Cook’s, one of Arizona’s most celebrated legacy restaurants for more than two decades, has not only rediscovered its Mediterranean roots since Executive Chef Todd Allison took helm of the kitchen just over a year ago, but this fall, the menu dives deeper into the region’s traditional cooking methods and artful preparations.
Chef Todd has quickly made a name for himself in the Valley culinary scene after reviving the iconic restaurant’s heritage as well as garnering significant acclaim for his seafood, most notably the Branzino and John Dory dishes. His fall menu, just as sure to impress, honors the Mediterranean principles of simple, uncomplicated dishes and seasonal ingredients.
“This season, I’ve completely left my comfort zone. The past year has been all about reinvigorating T. Cook’s. Now, it’s about seeing what age-old methods I can unearth and experiment with, and how I can keep our guests excited every time they join us,” said Allison. “For me, it’s about being authentic, not trendy. Everything on the fall menu is brand-new and right now I’m exploring Portugal; I look forward to changes or additions to the menu as I become inspired.”
Some T. Cook’s standout items on the new fall menu include Pan Roasted Branzino ($33) with shishito peppers, stewed tomato, fingerling potatoes and Kalamata olive aioli; Grilled Venison Loin ($47) with roasted Sonoma apples, parsnip puree, Brussel sprouts and 25-year old balsamic gastrique; and, a personal favorite of Chef Todd is the New Zealand John Dory ($32) with baby fennel, Cipollini onion, sunchoke, potato, aged sherry.
Allison continues to enliven the dining room’s showpiece fireplace where he highlights a “Tapas from the Fireplace” section on the menu. The varied host of options range from Lamb Osso Bucco ($17) with ricotta gnocchi, San Marzano tomatoes and Calabrian chili; Roasted Spanish Octopus ($12) with piquillo pepper, haricot vert, Kalamata olive, lemon aioli and black garlic; Gambas Ajillo ($14) with garlic roasted prawns, cannellini bean puree and picholine olive tapenade.
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 which lends itself perfectly to a bounty of fresh ingredients. Pink Peppercorn Trees that are sprinkled throughout the grounds are harvested by Chef Todd for several rubs; oranges, lemons, grapefruits and kumquats from the resort’s citrus groves are used for marinades; and most dishes are seasoned with herbs growing on the north patio garden just steps from the kitchen.
Most of the restaurant’s ingredients like cheeses, proteins and olive oil are sourced from Spain, France and Northern Italy. Locally grown and sustainably raised foods are used whenever possible from local farmers including McClendon’s Select, Singh Farms, Abby Lee Farms and Hayden Flour Mill.
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.
For more information on T. Cook’s or to book a reservation, call 602-808-0766 or visit tcooksphoenix.com.
About Royal Palms Resort and Spa, A Destination Hotel: A member of Historic Hotels of America, Royal Palms Resort and Spa, part of The Unbound Collection by Hyatt, is a AAA Four Diamond resort located at the foot of majestic Camelback Mountain. Combining the graciousness and sophistication of a Mediterranean villa with the intimacy and privacy of a secluded retreat, Royal Palms offers: 119 custom-appointed guest rooms, intimate clusters of casitas and villas; regal Spanish Colonial architecture; over 20,000 square feet of estate-like meeting space; Tuscan-style gardens; exquisite tapestries, antiques and stone fireplaces throughout. Designed around the original historic private mansion, Royal Palms is home to the award-winning T. Cook’s restaurant, the Mix Up Bar, Forbes Four Star Alvadora Spa, a Mother-of-Pearl-tiled swimming pool with private cabanas and croquet lawn. Just minutes from Scottsdale’s shopping, galleries, golf, Phoenix Sky Harbor International Airport and the Camelback financial corridor, Royal Palms is an ideal retreat for business, pleasure and special occasions, offering luxury, privacy and convenience. For more information, please visit royalpalmshotel.com.
About Hyatt Hotels Corporation: Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company with a proud heritage of making guests feel more than welcome. Thousands of members of the Hyatt family strive to make a difference in the lives of the guests they encounter every day by providing authentic hospitality. The Company's subsidiaries develop, own, operate, manage, franchise, license or provide services to hotels, resorts, branded residences and vacation ownership properties, including under the Park Hyatt®, Grand Hyatt®, Andaz®, Hyatt Regency®, Hyatt Centric™, Hyatt®, Hyatt Place®, Hyatt House®, Hyatt Ziva™, Hyatt Zilara™, Hyatt Residence Club®, Hyatt Residences® and The Unbound Collection by Hyatt™ brand names and have locations on six continents. As of December 31, 2015, the Company's worldwide portfolio consisted of 638 properties in 52 countries. For more information, please visit www.hyatt.com.