Savor bold Mediterranean flavors and vibrant seasonal ingredients to eat and drink at this legendary Phoenix resort



T. Cook’s North Terrace at the Royal Palms Resort and Spa



Known for its creative cuisine, elegant ambience and inviting ambience with rich earth tones, high vaulted ceilings and graceful courtyards overlooking the resort’s lush grounds and legendary Camelback Mountain. T. Cooks at the Royal Palms Resort and Spa has been one of the most famous historic restaurants in the valley for more than two decades.



T. Cook's Lamb Chops

Garlic and rosemary lamb chops with roasted spring potatoes, peas, mint pesto and pomegranate seeds from T. Cook’s

New this season, culinary veteran and head chef Lee Hillson presents a spring and summer menu with an emphasis on handpicked ingredients prepared in simple but sumptuous dishes that highlight bold Mediterranean flavors with notes of regional influences from northern Italy, Greece and Spain. Hillson also remembers his childhood and takes immense inspiration from his mother’s recipes that defined his early years in England.

“As our guests are safe to dine in their favorite restaurants again, we look forward to bringing the news to you here at T. Cook,” said Hillson. “This is the most significant overhaul to the menu in a long time, and I wanted this new menu to delight, inspire and encourage our diners to branch out and experience unique preparations that are still classic and accessible. Fresh, lively flavors paired with first class meat, seafood and vegetables create these beautiful and unforgettable dishes. A taste can make a dish take off, and I’m constantly trying to find out how. “



T. Cook's Bolognese Bucatini

Bolognese Bucatini with Shaved Parmesan, Herb Ricotta, and Basil, a favorite of Chef Hillson, T. Cook’s

The chef’s personal favorites include the Bolognese Bucatini with Shaved Parmesan, Herb Ricotta, and Basil ($ 30). Mary’s Organic Grilled Chicken with Grilled Artichoke, Asparagus, Pewee Potatoes, Candied Radishes, Lemon, Tarragon, and Chicken Jus ($ 35); and the garlic-rosemary lamb chops with roasted spring potatoes, snap peas, mint pesto, and pomegranate seeds ($ 44).

T. Cook’s menu focuses on simple preparations and straightforward dishes that honor the regions of northern Italy, Greece, Spain and Provence. The culinary philosophy of enhancing the purity of fresh, seasonal ingredients is a celebration of their cherished heritage and offers a fascinating setting in every way, complete with stone fireplaces, al fresco dining, and unique design elements.

Located at Royal Palms Resort & Spa, 5200 E. Camelback Rd. In Phoenix, T. Cook’s is in the heart of the resort’s mature, lush 9-acre estate at the base of legendary Camelback Mountain. For more information or to make a reservation, call 602.808.0766 or visit tcooksphoenix.com.

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