T Cook's

Wednesday, October 28, 2015

We pulled up to the Royal Palms Resort and watched the other restaurant goers get out of their Bentley's and Jag's dressed to the nines while the valet so carefully parked their cars front and center. I looked at my husband dressed in a black polo tee and shorts and said "I think we under dressed." He took one good look at me and said "Well, you do have holes in your pants" (in reference to my ripped white denim that are totally in right now)

T Cooks has been on every must try restaurant list in the Phoenix area (every time I search on Google) so it was about time we gave it a try. We made our way to the Mediterranean inspired courtyard where the aromas of fresh flowers and wood burning from the many fireplaces instantly hit your nose. The charming ambiance made you want to grab a drink and stay awhile.  

The interior of T Cooks mimicked the old world Spanish Mediterranean style of the resort with rich dark woods, wrought iron chandeliers, and vibrant earth tones. Once I saw the man in the Ravens jersey I instantly relaxed about our wardrobe choices and settled in to my big comfortable chair with a nice glass of red wine. Bring on the feast.  
First up for me was their braised all natural beef short rib with ricotta cheese and arugula ravioli parsnip puree. My favorite of the night.
Jer got very excited about their grilled Spanish octopus with crispy calamari, charred green beans, roasted tomatoes, artichokes, with a lemon-caper aoli.
The main lesson learned from the night is to always listen to your server. I was feeling adventurous (never having tried boar) and ordered the Durham wild boar chop and braised pork cheek when our server warned me that it can be a little tough. He wasn't kidding. It took forever to chew and I was not a fan. The pork cheek, on the other hand, was so tender it melted in your mouth. I wish there would have been more of that component to the dish.
Jer was hoping for more of his Maine lobster carbonara with pancettta, broccolini, capellini, and Parmesan cheese. He looked at me and said "Where's the rest of it?" Typical male response but when I tried the thick,creamy, savory dish I was begging for more as well.  
Not to pass up on dessert we decided to share the chocolate praline torte with pretzel ice cream and fought over the peanut butter crisps. He won; I eat way to slow.

We ended the night wandering around the resort grounds. I love desert nights, the air is crisp, the sky is a deep cobalt blue, the moon shines bright, and the palm trees are lit up on display. It really is a magical place.