FOOD & DRINK
SCOTTSDALE PROGRESS | WWW.SCOTTSDALE.ORG | MARCH 13, 2022
Food & Drink
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Locals and resort guests like T. Cook’s BY ALLISON BROWN Progress Contributor
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he Royal Palms Resort and Spa may be a AAA Four Diamond luxury vacation destination for travelers, but locals know and love it for the iconic Mediterranean food at T. Cook’s and personalized, top-shelf options at the Mix Up bar. T. Cook’s matches the Spanish colonial setting of the Royal Palms, which rests nestled at the foot of Camelback Mountain. Upon setting foot into the courtyard, guests are transported to a faraway Mediterranean villa with intimate clusters of casitas and villas, regal Spanish Colonial architecture, 100-year-old rustic doorways and hand-painted tiles, winding stone paths along Tuscan-style gardens and outdoor stone �ireplaces throughout the property. T. Cook’s menu re�lects the atmosphere, and guests can experience seasonal rotating selections for brunch and dinner with in�luences from Northern Italy, Greece and Spain. The awardwinning restaurant is not only for those staying at the resort. “It’s kind of interesting that our restaurant and bar primarily have locals who go to them, which is different from other hotels. We have one of two celebrity chefs in Phoenix with Chef Lee Hillson,” said Brianna Macfarlane, sales manager at Royal Palms. “It’s such a true, local hotspot.” Hillson is a James Beard House-featured chef and was a participant on Food Network’s “Iron Chef America” show. He has reimagined T. Cook’s menu and put the resort on the culinary map. Some of the Royal Palms staff’s recommendations include the Iberico bone-in pork chop ($55), which has
T. Cook’s restaurant at the Royal Palms Resort in Scottsdale offers both indoor and patio service. (Special to the Progress)
meat directly from Spain; huevos rancheros ($21) on the brunch menu; and the orange bomb ($15) for dessert. Hillson’s dishes may have in�luences from Mediterranean areas, but he makes sure to use locally sourced ingredients when possible. Their bread comes from down the road and the restaurant’s orange marmalade is made from orange groves that are on the Royal Palms property. “It’s not just about buying in bulk, it’s about making interesting dishes that are seasonal and, if not completely locally sourced, at least have a big in�luence by the local community and partners,” said Evgenia Williamson, director of operations. Hillson doesn’t just source locally. Williamson said he has a personal relationship with local vendors, who chat with him. That connection with the local community is part of what has made
T. Cook’s a staple over its 25 years. “We have so many guests that have returned for their anniversary trip or birthday or babymoons,” Williamson said. “A lot of our local guests had an event or a wedding or their daughter got married here and we’re part of their memories. So a lot of people do come back to recreate those memories, and it’s great to be part of that experience.” Whether it’s an anniversary dinner, a family brunch or wedding reception, Williamson said T. Cook’s has a dining option to suit the occasion. Meals can be enjoyed in the main dining room or outside patio, which have views of Camelback Mountain, or there are also private dining options for special occasions. The private dining space can accommodate up to 60 guests, and the intimate Via Cappello dining experience
is customized for couples to savor �ive chef-inspired courses on a private patio or garden. T. Cook’s partners with The Mix Up Bar, also on the Royal Palms property, to provide a full list of wines, spirits and specialty cocktails. The Mix Up Bar also has its own lounge area with access to the full bar and quick bites for those looking for something lighter. In keeping with T. Cook’s, The Mix Up Bar uses fresh, local ingredients for enhanced �lavor and even makes its own syrups and ginger beer in house. The Mix Up Bar offers an interactive mixology class, where guests learn from cocktail experts to pour, mix, shake and garnish a signature cocktail to savor. The class, offered every day from around 2 to 4 p.m., was started by the bartenders, who wanted to have a way to connect with guests and have some fun. Once the plates have been cleared and the drinks are put away, guests can explore the grounds. The resort is 9 acres designed around a 1930s mansion and offers 119 custom guest rooms, intimate casitas and villas, regal Spanish Colonial architecture, more than 20,000 square feet of meeting space, Tuscan-style gardens, various antique décor and stone fireplaces throughout. “I always tell guests to get lost on the property, which sounds harsh, but what I mean by that is we have some horticulture that just doesn’t grow anywhere else besides their home territory,” Macfarlane said. “We’re large enough where you could just walk and explore and find your new favorite fireplace or favorite fountain that you want to sit next to and grab a book and a glass of wine. I think that’s something that can’t be missed here, the beauty of being still.”
