One of the valley’s favorite historic fine dining spots has gotten a fresh new update. T.Cook’s at the Royal Palms has not only completely recreated a whole new menu but remodeled the entire inside of the restaurant. They even gave the bar a well needed facelift and cleverly re-named it The Mix Up. Inventive New American creations by Chef McCabe seem to coincide perfectly with the new Southwest and Mediterranean design, setting a new vibe but somehow preserving the timeless warmth and romantic ambiance patrons have come to know and love about T.Cook’s.
Entering into T.Cook’s the first distinctive change is the feeling of open space. Rich colors and multi- textured furnishings fill the dining room and draw you into the relaxed environment. An instant feeling of comfort gives off a home-like vibe. A huge black and white mosaic tiled fireplace catches your eye and could pass for a piece of art. The properties original palms trees growing inside of the restaurant still remain and honors the rich history of the 1929 home originally built for Delos Cooke and his wife as a winter retreat. Varieties of custom upholstered chairs are paired with heavy wood tables giving an elegant but rustic look. The chairs are not only visually appealing but some tie in with the theme of “Royal” with crown-like images on them. The center focal point is two huge wrought iron globe chandeliers which give a flare of southwest casting a perfect glow over the room. Just off the dining area is a newly private wine and tequila room that would be perfect for any intimate gathering. The marriage of sophistication and comfort are remarkable, thanks to the design group responsible for this updated look, Bar Napkin Productions. The award winning BNP has accomplished and succeeded in the task of preserving and enhancing this beautiful space.
Another new addition is Chef Paul MCabe. Chef McCabe, a Sedona native, is most notably known for his eight-year stint as Executive Chef of L’Auberge Del Mar Resort and Spa, where he launched the resort’s award-winning restaurant Kitchen 1540. He has received numerous culinary awards including “Rising Star of American Cuisine” by the James Beard Foundation. McCabe has taken the reins and creative liberty at T.Cook’s and his new menu and is hitting on all cylinders. The New American inspired dishes are unique and seem to have a casual and comforting style versus previous menus. Chef McCabe is known to be meticulous and sources prime ingredients from all over the world for supreme freshness and flavor. The Royal Palms has even taken matters into their own hands by creating their own edible garden that will produce vegetables, citrus and herbs onsite.
With an array of wonderful menu choices it is a daunting task to narrow down just a few to showcase. Here are some that are sure to perk your culinary interest.
The Sweet Corn Agnolotti starter is delightful.
Thin pasta is stuffed with a sweet corn puree complimented by pieces of lobster, chanterelle mushrooms and corn. The soft texture of the pasta and corn is enhanced with flavors from the sea from the lobster as the mushroom’s earthiness and brown sugar based sauce give a surprising rich finish.
The White Corn Bisque is served warm and corn takes the lead as the dominate flavor. Made with creamy goats quark which thickens and richens this comforting soup. Freeze dried corn kernels and crusty pieces of cornbread perfectly offset the smooth texture with a little crunch.
Chef McCabe has amped up the traditional beet salad by adding pistachio brittle for a bit of sugar and Valdeon blue cheese for a salty flare. Orange wedges mixed in with the beets give a nice burst of citrus to the earthy beets. The ingredients have a simplicity to them but when combined in one collective bite creates a complex and beautiful salad.
The Wild Texas Antelope is an adventurous choice for an entrée but worth every savory bite. Plated with sunflower risotto, organic torpedo onions and English peas this dish delivers just the right amount of rustic. Serving both the shoulder and loin cuts of meat
showcases the variety tastes and textures of the antelope. The loin, similar to a beef tenderloin, is sliced in medallions letting all the natural flavors shine through. The shoulder is seasoned and slow cooked giving off a pulled pork consistency with hints of cinnamon and herbs. This entree is a must try for those looking to explore out of the traditional meat dishes.
Chef McCabe strived to create a menu with a more social approach and has succeeded. The casual but interesting choices still give off a new sophistication that is refreshing in this fine dining establishment.
Don’t forget the cocktails! The Mix Up Bar is creating hand-crafted libations that will quench any thirst. Priding themselves on a garden-to-glass cocktail menu they are setting a new standard for freshness. Fun cocktail names like the “Stuck in a Pickle” and “Green Acres” fill the menu. Take a load off and enjoy a “Dandy of a Shandy” made with St. Germain, blueberry puree, lemon and Mission IPA as you observe The Mix Up’s sleek but cozy re-design. A perfect destination before or after dinner this bar has cozy nooks, luxurious bar and comfortable couches to relax at. Bar Napkin Productions wanted to incorporate the Cooke family by decorating with some of the family’s heirlooms and pay homage by designing a candle wall that incorporates the family’s signature “C.” Live music can be heard here on select nights giving The Mix Up Bar a lively vibe and giving a glimpse into what the original house’s parlor may have been like.
Keep your eyes open for seasonal changes in both T.Cook’s and The Mix Up’s menus as well as special culinary events. The Royal Palms has always been one of Arizona’s treasured resorts and with the successful updated changes it is sure to continue to be favored by guests and locals alike.
More Information: T.Cook’s