T. Cook’s new chef debuts GF-friendly menu

Valley diners have two new reasons to visit the iconic T. Cook’s at Royal Palms: executive chef Alex Robinson and the mostly-gluten-free new menu!

Chef Alex Robinson

At just 33-years-old, Robinson has worked in some of the country’s best five-star resort kitchens and he’s shaking things up at T. Cooks. He brings an exciting take on Mediterranean cuisine that combines his California background with classic French techniques.

Wagyu

“I want to push the boundaries at T. Cook’s and create inspired dishes where every element on the plate, even the garnish, is interesting, compelling and exceptional,” Robinson said.

And the best part is: the new menu is 80% gluten free!

T. Cook’s new spring/summer dishes include more seafood options, local ingredients from Arizona farmers and beautiful presentation focused on seasonal vegetables.

“As summer comes upon us, spring is still here,” Robinson said. “You have great tomatoes, you have watermelon that’s still in season, you have citrus that’s still blooming.”

Some T. Cook’s standout items on the new dinner menu include the Wagyu Snake River Farms Striploin with Main Lobster Risotto ($56), the Herbed Crusted Sea Bass ($44) and you can’t miss the Thyme Roasted Cheese Rolls ($9).

Sea Bass

Robinson has a long history in some of the country’s best five-star resort kitchens including The Ritz-Carlton Laguna Niguel, Four Season Resort Jackson Hole, and the Four Seasons Hotel Boston. He started in the restaurant business as a dishwasher at 14 and was running the kitchen at 17.

“Moving around so much you get to experience something unique in every city, from heavy game in Jackson Hole to fresh seafood in Boston,” Robinson said.

Wagyu

You can experience his new menu at T. Cook’s, which sits within the heart of the Royal Palms resort’s lush nine-acre property at the base of Camelback Mountain.

To book a reservation, call 602-808-0766 or visit tcooksphoenix.com.

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