Press Release

Royal Palms Resort and Spa Announces Reopening of T. Cook's New American Kitchen and The Mix Up Bar

PHOENIX, Ariz. (August 30, 2013) – On September 9th, Royal Palms Resort and Spa will re-open the highly acclaimed T. Cook’s restaurant. Highlighting Executive Chef Paul McCabe’s creative interpretation of New American cooking, the Mediterranean-inspired design and architecture; the restaurant is introducing a new culinary and overall guest experience while remaining loyal to the treasured, timeless atmosphere guests have come to know and love. In addition, Royal Palms introduces The Mix Up Bar, an innovative cocktail destination showcasing a hand-crafted, garden-to-glass beverage menu, live entertainment, inventive small plates all in a handsome and re-designed environment.

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.

Crafted, thoughtful and bold, 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.

Some of T. Cook’s standout items include Sea Bass Crudo with preserved lemon, bottarga and radish; the Spanish Octopus with almond gazpacho, cucumber, black olive and aged grapes; Sweet Corn Agnolotti with Maine lobster, chanterelles, roasted Arizona corn and summer truffles; Toasted Millet with hay-roasted squab, charred onion and preserved grain broth; Colorado Lamb with caraway gnocchi, green harissa and daube jus; and, Red Mullet with a rabbit Bolognese, cuttlefish, garlic and fried squid. Breakfast and weekend brunch will offer fresh-pressed juices and twists on classic dishes, while lunch will feature seasonal salads, sandwiches, as well as an intriguing array of seafood features.

In addition to the evolution of T. Cook’s this fall, The Mix Up Bar brings a new, energetic and fresh cocktail concept to the scene at Royal Palms – and the Phoenix area. The Mix Up will deliver cocktails crafted with an often unexpected “mix” of the season’s freshest ingredients, herbs, juices and seasonings. Thoughtfully guided by Kim Haasarud, founder of nationally acclaimed beverage consulting company Liquid Architecture, the signature garden-to-glass beverage program will highlight inventive, yet approachable, cocktails to the new bar concept.

"Cocktails should be parallel to the culinary experience," says Haasarud. "It’s about combining ingredients to entice all of the senses with a combination of flavors, textures, aromas and garnishes."

In developing the new cocktail menu, Haasarud also relied on her strong, studied commitment to using local ingredients whenever available, a fundamental element in sync with Chef McCabe’s artful cooking style. The beverage menu will include an expanded wines-by-the-glass menu, beers on tap, and a mix of classic cocktails and new signature offerings like “Grape and Grain cocktails, showcasing drinks crafted with beer or wine; Below the Border menu items, highlighting T. Cook’s newly expanded catalog of artisan tequilas; and, the new selection of “Zero Proof” drinks featuring alcohol-less “mocktails” as equally artful as their more booze-y counterparts.

The Mix Up will also be an extension of the T. Cook’s kitchen, with a focus on designing dishes that enhance the new cocktail menu. The bar’s interior design is appointed with handsome, dark woods and residential-inspired detailing juxtaposed with striking gold, yellow accents and more contemporary, clean lines. “The Study” is a newly reconfigured semi-private nook perfect for intimate business or social gatherings, creatively decorated with rustic bookshelves and Old World literature to reflect the history of Royal Palms. The adjacent outdoor Mansion Courtyard will also be used as an extension of The Mix Up for added seating options.

The Mix Up will keep things fresh and evolving with unique, rotating promotions and events throughout the week. “Mix & Mingle” hour will run Monday through Friday from 4 to 7 p.m. offering select $5 beers, wines-by-the-glass, cocktails and small bites off the bar menu.  Other features include build-your-own Bloody Mary and fresh juice bars during weekend Brunch service. Industry Nights will pick up soon after opening, and live music will run every Wednesday through Saturday. Guests can also expect a diverse menu of wine, beer and cocktail tasting flights seasonally throughout the year.

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 Sunday until 3 p.m.  For reservations and more information, call 866-579-3636 or visit www.tcooksdining.com.

The Mix Up Bar is open daily at 11 a.m. and closes at midnight. For reservations and more information, call 602-977-6458 or visit www.themixupbar.com and for the latest happenings and menu updates, please also follow on social media:

T. Cook’s

Facebook: www.facebook.com/TCooksPhoenix

Twitter: @TCooksPhoenix

Instagram: @TCooksPhoenix

Hashtag: #NewTCooks

The Mix Up Bar

Facebook: www.facebook.com/themixupbar

Twitter: @TheMixUpBar

Instagram: @TheMixUpBar

Hashtag: #stirringcuriosity

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About Royal Palms Resort and Spa

A member of Destination Hotels & Resorts, Royal Palms Resort and Spa is a AAA Four Diamond resort located at the foot of majestic Camelback Mountain. Combining the graciousness and sophistication of a Mediterranean villa with the intimacy and privacy of a secluded retreat, Royal Palms offers 119 custom-appointed guest rooms, intimate clusters of casitas and villas; regal Spanish Colonial architecture; over 20,000 square feet of estate-like meeting space; Tuscan-style gardens; exquisite artifacts, meandering walkways, and stone fireplaces throughout. Designed around the original historic private mansion, Royal Palms is home to the award-winning T. Cook’s restaurant, Forbes Four Star Alvadora Spa, a Mother-of-Pearl-tiled swimming pool with private cabanas, and croquet lawn. Through its collection of masterfully curated experiences, gracious hospitality and idyllic and intimate surrounds, this living landmark surprises and delights guests locally and from around the world. Royal Palms upholds its tagline of A Manor of Taste representing “taste” in every sense.

About Destination Hotels & Resorts

Destination Hotels & Resorts is a privately held hospitality management company headquartered in Colorado. With 40 independent, luxury and upscale hotels, resorts and golf clubs, Destination is the fourth largest hospitality management company in the country. The company’s portfolio features more than 9,600 guest rooms, 18 golf courses and 17 full-service spas. Destination Hotels & Resorts properties are located in key metropolitan and resort markets including Miami, Los Angeles, Chicago, Boston, Phoenix, Santa Fe, Aspen, Lake Tahoe, Seattle, Denver, Austin and San Diego. The company is a subsidiary of Los Angeles-based investment, development and management firm Lowe Enterprises and the Lowe Hospitality Group.

For a complete list of properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com.

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