Chef Paul McCabe puts the final touches on his antelope small-plate sampler.

Phoenix, Arizona – On September 9th, we were excited to attend the grand reopening of T. Cook’s: New American Kitchen at the Royal Palms Resort and Spa.

We’ve long been huge fans, and it was exciting to witness the next chapter in the evolution of T. Cook’s, the newly launched Mix Up Bar, the addition of Executive Chef Paul McCabe, James Beard award-nominated mixologist Kim Haasarud,  as well as the stunning complete remodel of the dining and bar spaces.

Guests to the private grand reopening soirée included members of the media, as well as longstanding guests of the resort, dignitaries, and local celebrities.

For nearly two hours we mingled with guests and resort staff as we noshed on small-plates of Chef Paul’s New American Cuisine, fabulous wine pairings, and yummy garden-to-glass cocktails from mixologist Kim Haasarud.

The refreshed T. Cook’s design, led by Haley Balzano, founder and architect of Phoenix-based creative design team Bar Napkin Productions, emphasizes a more vibrant color scheme, authentic design elements, an interactive kitchen, the remodeled private dining room “Delos” and a glass- enclosed wine and tequila tasting room. New boldly-colored chairs surround rustic wooden tables adding depth and diversity to the new dining room, while iron chandeliers create a sense of intimacy and stimulate an experience of romance. Al fresco dining can also be discovered at T. Cook’s with intimate patios and nooks, including a new private dining element found within the property’s historic Orange Grove.

Simple yet polished, the new dining menus, created by Executive Chef Paul McCabe, honor classical techniques while utilizing locally-grown and sustainably raised foods whenever possible. Chef McCabe has established relationships with a wide range of local purveyors, farmers and artisans, including McClendon’s Select, Singh Farms, Noble Bread and Hayden Flour Mills.

“The menu is designed to be more social and approachable, while incorporating cooking techniques that reflect the evolving culinary scene in Phoenix and beyond,” says McCabe. “Our dishes are inspired by seasonal, locally-sourced ingredients, with some of the freshest growing right in our backyard. T. Cook’s new edible gardens have been an ongoing project this summer that will have come to fruition in September. We’ll be handpicking everything from vegetables and citrus, to herbs and select seasonings.

Referencing the seasonal spirit of the Mediterranean, Chef McCabe also meticulously sources the richest of ingredients for fresh fish from the bountiful Basque Coast and Spanish ports, to sardines from the heart of Sicily. T. Cook’s culinary philosophy of magnifying the purity of fresh,seasonal ingredients is a celebration of its own treasured legacy. This respected tradition lives on at T. Cook’s with Chef McCabe at the helm.

Offering breakfast, lunch and dinner and brunch on Saturdays and Sundays, T. Cook’s new menus aim to be both approachable and intriguing. Breakfast and brunch offer a range of healthful dishes to more indulgent items. Highlights include:

• House Pressed Juices | Beet | Wheatgrass | Orange
• Steel Cut Oatmeal Bru?le?e | Organic Milk | Compressed Pear | Muscovado Sugar
• Eggs Benedict | 63 Degree Egg | Dungeness Crab | Marinated Tomatoes | Pistou Hollandaise
• French Toast | Graham Cracker Challah | Pecans | Raspberry Syrup | Goat’s Milk Butter
• Lemon Ricotta Flapjacks | Orange Syrup | Candied Lemon

The lunch menu moves beyond a typical grab-and-go midday meal. A sampling of the lunch menu includes:

• Frito Misto | Fish, Oysters, Shrimp | Artichoke | Basil | Lemon | Romesco
• Roasted Beet Salad | Caramelized Yogurt | Pistachio Brittle | Valdeo?n Blue | Orange
• Pan-Bagnat | Slow Roasted Albacore Tuna | Fava Beans | Basil | Mint | Red Wine Vinegar
• Flatbread | White Sauce | Italian Sausage | Artichoke | Ricotta | Parmesan
• Squid Ink Cavatelli | Mussels, Cuttlefish, Rock Shrimp | Sea Beans | Aged Tomatoes |Bronze Fennel

The dinner menu is sharp, modern and expands to showcase even more of Chef McCabe’s playful side, featuring dishes such as:

• Sea Bass Crudo | Preserved Lemon | Bottarga | Radish
• Spanish Octopus | Almond Gazpacho | Cucumber | Black Olive | Aged Grapes
• Sweet Corn Agnolotti | Maine Lobster | Chanterelles | Roasted Arizona Corn | Summer Truffles
• Toasted Millet | Hay-Roasted Squab | Charred Onion | Preserved Grain Broth
• Colorado Lamb | Caraway Gnocchi | Green Harissa | Daube Jus
• Dry Aged Beef Ribeye | Root Vegetable Cassoulet | Onion Jam | Marrow Butter

YUM. YUM. YUM.  There are a lot of items on this menu that we are dying to try.  I’m thinking that we should definitely offer one of our chef’s table events at T. Cook’s after the first of the year.  Want to come join us?

T. Cook’s offers breakfast from 6:30 a.m. to 10:30 a.m. Monday through Saturday, lunch from 11 a.m. to 2 p.m. Monday through Saturday and dinner nightly from 5:30 p.m. to 10 p.m. Brunch service will be offered on Saturdays and Sundays until 3 p.m. For reservations and more information, call 866-579-3636 or visit www.tcooksdining.com.

Link: www.tcooksdining.com

Disclosure: as a member of the media, our wonderful experience was hosted by the fine folks at T. Cook’s.  Thanks!
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