T. Cook’s

Visited 20 May 2018.

Our opening foray for spring restaurant week 2018. The resort occupies a lovely old Spanish estate with matching decorations. The resort and the restaurant exude calm.

Bread service preceded the meal. The focaccia was spongy inside and crispy outside. This very good bread was served with an excellent pesto for dipping. We both chose corn chowder for our starter, a creamy sweet corn delight surrounding a potato croquette and drizzled with chive crème fraiche. Of course, we both chose the venison for the main course. The tender venison steak was cooked to perfection, served with fresh green Oaxacan mole, charred red onion, and slightly crunchy red rice. A fabulous dish! We went our separate ways for dessert, J went with bread pudding and I chose the crema Catalana. The velvety crema had a perfect sugar crust. J said the bread pudding was very good.

Return? Oh, yes indeed!

http://www.royalpalmshotel.com/dining/tcooks-restaurant-phoenix