Come September 9, you might find yourself mixed up when you walk into T. Cooks at the Royal Palms Resort & Spa. That’s actually the point, though. The restaurant has been going through a complete renovation, from design to food and beverage to the overall feel. Just recently, they released the name of their fresh new bar concept, The Mix Up Bar, that will debut with the re-opening of the revitalized T. Cook’s in September.
The restaurant opened its doors in 1998 and has come to be a well-known staple of the Phoenix dining scene. For quite some time, diners have thought of T. Cook’s as a place to go for special occasions, but the Royal Palms felt it was time to move away from that identity and, as General Manager Steve Benson describes it, “take it to the next level.” They’ve certainly done so, right down to the absence of the stark white tablecloths that have dressed the tables since its opening.
The name “The Mix Up Bar” was chosen for a few different reasons: It’s a good representation of what they are aiming for, it honors the legacy of T. Cooks while mixing things up a bit and gives a new and fresh feel. The mix up continues right into the glass with garden-to-glass cocktails using an unexpected mix of fresh, local ingredients. Kim Haasarud, founder of nationally acclaimed beverage consulting company Liquid Architecture, has created a bar program with inventive, yet approachable cocktails.
“The cocktails are created with products from the surrounding areas, including AZ Bitters Lab’s flavored bitters, La Bella Terre’s botanical sprays and vinegars from Outrageous Olive Oil & Vinegars, to name a few,” Haasarud says. “We will also heavily incorporate fresh produce and herbs grown in the new T. Cook’s garden.”
Executive Chef Paul McCabe, known for his eight-year contribution as Executive Chef of L’Auberge Del Mar Resort and Spa, recently joined T. Cook’s and is excited to carry this new concept through to the kitchen. The menu, a fusion of new American and Mediterranean cuisine, is set up in a way that tailors to diners looking for something more traditional but also to those looking to mix it up a bit, changing the sequencing.
McCabe explains, “The menu before was very traditional—starters, entrees, desserts. You can still come and order that way, for example salmon and a salad. But now you can also choose from a mixture of various small plates in any order, visiting numerous times without having the same thing.”
Seasonal, homegrown ingredients will also be the focus of the kitchen, taking pure and simple flavors and mixing up the flavor profiles a bit more. Chef McCabe is known for his playful and out-of-the-box techniques, because as he says, “Complacency is the death of a chef.” He is especially excited to be joining T. Cook’s at this time, as there certainly is no room for complacency.
In equal measure with the new menu is the reinvention of the space, both in the lounge and dining room. Haley Balzano of Bar Napkin Productions focused on evoking a sense of Mediterranean living by bringing the outdoors in and designing a space that makes one feel like they are dining at a private estate. New additions to the dining room are a chef’s table, a community table and tequila and wine tasting rooms. The original backsplash of the bar remains the same but that’s it. An additional area has been added to the lounge, and what used to be the cigar room will be utilized as a private lounge space that guests can reserve. The changes continue outside with two new alfresco dining options, appealing to those looking for a modern flare or Tuscan countryside dining.
In speaking with the team involved in this transformation, one can feel their excitement. This undertaking began over a year ago with the belief that, while it was important to honor T. Cook’s legacy, there was so much more it could offer. Their vision has now come to life, and it is definitely something to experience come September.
