Ah, the Royal Palms… it’s one of the most beautiful & iconic resort properties in Arizona, nestled at the base of Camelback Mountain, and for good reason. Between its rich history & the beautiful setting, every experience here is memorable (even after a cocktail or three).
It was built back in 1929 as a summer retreat, and after being passed through the hands of a number of wealthy owners, the property underwent a multimillion dollar restoration & reopened in the summer of 1997, with a 2012 remodel of 30 of the resort’s casitas. The Royal Palms has more than 20,000 square feet of meeting space, absolutely gorgeous Spanish Colonial architecture, meticulous landscaping, and superb culinary & cocktail offerings at The Mix Up Bar and the award-winning T. Cook’s restaurant.
T. Cook’s Restaurant
T. Cook’s offers breakfast, lunch, dinner, and brunch on the weekends, and the menus honor classical techniques while utilizing locally grown and sustainably raised foods (whenever possible). T. Cook’s culinary philosophy emphasizes the purity of fresh, seasonal ingredients, and this tradition lives on at T. Cook’s with Chef Todd Allison at the helm. I had the opportunity to sample from the new Spring menu, and wow, were we impressed!
We, of course, had to start with cocktails. We started with a classic Negroni, made with equal parts Plymouth Gin, Carpano Antica sweet vermouth, and, of course, Campari; and the El Vernadero cocktail, made with bourbon, Carpano Antica, Fernet Branca, cinnamon, & coffee spice dust. Cheers to a delicious meal! Here are a few of our favorites…
The Hudson Valley Foie Gras was seared, served atop a parsnip crepe stuffed with a rich duck confit, drizzled with a huckleberry gastrique. This dish was absolutely decadent, and worth every incredible calorie. The parsnip crepe gave the dish a beautiful contrast, as it was light & savory. Every bite melted in my mouth, and it’s definitely something I’d order again and again.
I was really excited for the Greek Branzino Cioppino, as I love Branzino, and thanks to my dear friend Monica, have enjoyed Cioppino of many varieties on our travels… but to have them both together? WIN. The Branzino was deboned and cooked delicately, before being places atop a delicious jumble of fennel, mussels, clams, & potatoes, all swimming in a rich saffron broth. Absolutely incredible.
The Grilled Petite Mignon was a special on the tasting menu for the month of March, and it did not disappoint! The flavors and textures were on point, with the steak resting atop chunks of fresh Maine lobster & a silky potato gnocchi. It was paired with a Summers Estate Cabernet Sauvignon. So perfectly paired.
We ended with a nightcap of Manhattans to enjoy with our desserts–a special apple tart (a la mode is the only way to go!), and warm dark chocolate cake, served with brandied cherries & peppermint ice cream. Such a perfect way to end a delightful meal.
Be sure to stop in at T. Cook’s this spring to try out some of these delicious options, as well as many more! Check out the menu here.
T. Cooks is located at 5200 E. Camelback Road in Phoenix.
Disclosure: I was hosted by T. Cook’s restaurant to sample the spring dinner menu so to share with my followers. All opinions are my own.