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T. Cook’s Serves Up a Medley of Mediterranean Marvels

Not simply your typical resort restaurant, dining at T. Cook’s at The Royal Palms Resort and Spa is an entire Mediterranean-inspired evening experience of its own. The journey begins as you step through the outdoor entranceway, past a brilliant courtyard with a cascading fountain, and find yourself at the iconic T. Cook’s.

The ambience of the restaurant immediately invites warmth and intimacy with its glowing candles, rustic brick walls and wooden accents throughout the dining area. There’s also a roaring fireplace surrounded by comfortable leather seating in the adjacent room.

“We have some really nice, composed entrees here in the dining room, as well as some great shared plates in the Fireplace Bar for tapas too, if you just want to come and share a bottle of wine and small bites with some friends,” says Executive Chef Todd Allison.

Hailing from California, Allison began his culinary career working for a chef in San Diego before heading to culinary school in Arizona. While working at Mary Elaine’s at The Phoenician, the position for executive chef at T. Cook’s became available and the rest was history. Since then, Allison has been taking the restaurant back to its Mediterranean roots with flavor-driven seasonal menus highlighting fresh ingredients.

“The way I like to cook is to keep it simple and recognizable,” says Allison. “I want people to be able to enjoy all the flavors.”

Although Allison likes to keep his dishes simple, it doesn’t mean they lack creativity in the very least.

“I’m constantly testing myself to find those really authentic Mediterranean recipes; the ones that I find interesting or have never tried myself before. Then I bring them here for our customers to experience,” says Allison.

Some stand-out menu items at T. Cook’s include the Lamb Osso Bucco with melt-in-your-mouth meat pulled right off the bone and served with ricotta gnocchi, San Marzano tomatoes and Calabrian chili; or the wonderfully tender Roasted Spanish Octopus for starters. Then there’s tantalizing entrees like the Grilled Venison Loin served with Brussel sprouts, roasted yams and drizzled with a pomegranate gastrique; or the famous Pan Roasted Branzino, perfectly cooked, sitting atop a bed of Shishito peppers, fingerling potatoes and stewed tomatoes. Also not to be overlooked are the restaurant’s signature side dishes. Chef Allison prepares a spectacular Vadouvan Spiced Oven Roasted Brussel Sprouts with a beautifully smoky yet smooth flavor that can stand on it’s own as a small dish.

Pair all with one of the exquisite wines from the restaurant’s extensive list to complete the experience and truly savor the flavors of the Mediterranean. For at T. Cook’s, every bite takes you on a new culinary journey.

For more information and to make reservations, please visit RoyalPalmsHotel.com or call 602.808.0766.