A new chef arrived in Phoenix this past May and he is changing the T.Cooks menu back to Northern Mediterranean cuisine. With dishes inspired from the regions of Spain, Northern Italy and Provence,
Chef Todd Allison, is honoring the Mediterranean principles of simple preparations and uncomplicated dishes, all made with seasonal ingredients.
Many of the ingredients being used are grown right on property in the newly expanded chef's garden and items like cheese, protein & olive oil are sourced from Spain, France and Northern Italy.
I recently got to try the new menu and standouts include:
The beat salad with Crow's Dairy goat cheese, cranberry pistachio pesto and an aged sherry bourbon drizzle.
The Foi Gras which is served on top of Mary's fried chicken and a thyme waffle.
The grilled tender Spanish octopus accompanied be lightly fried calamari, charred green beans, roasted tomatoes, artichokes and a lemon-caper aioli.
The beef short rib and arugula ravioli which is served with a delicious parsnip puree.
A whole roasted Sea Bream that comes with mustard greens, shaved fennel, radish salad, kalamata olives, and pickled garlic.
Lastly a pork trio which includes a wild boar chop & pork cheek, accompanied by house made sauerkraut, pearl onions, mustard, savory granola, with a caramelized apple glaze.
Not only does T.Cooks serve delicious food it also offers craft cocktails in a relaxed lounge atmosphere at the Mix UP Bar
and a captivating outdoor dining environment complete with stone fireplaces.
Everything you could possibly want when dining out is available to you at T.Cooks at the Royal Palm Hotel. Be on the look out for more exciting things coming from Chef Allison featuring the open fireplace, think rotisserie chickens and pigs.
This experience was provided complimentary but all opinions are my own.