What's Cooking at T. Cook's

One of the more popular cuisines in the United States today originates in the Mediterranean. The long history of conquerors in the area surrounding the world's third largest sea, from the Phoenicians to the Romans to the Turks, as well as the current ethnic climates have contributed immensely to the eclectic array of food. From the couscous of Morocco to the kibbeh of Lebanon to the pastas of Italy to the paella of Spain, the cuisine of the Mediterranean is vast and varied. The beauty is in its simplicity and healthfulness. The sea gives fish and shellfish of all varieties while the land, blessed with a moderate climate, provides fruits, vegetables, legumes and the ubiquitous grape that makes great wines possible.

Nestled at the base of Camelback Mountain in the luxurious AAA Four Diamond Royal Palms Resort, T. Cook's restaurant is one of the area's best offerings of this grand cuisine. The restaurant itself is located in a Spanish-Colonial mansion formerly owned by industrialist Delos Cooke, the nephew of J.P. Morgan. After his untimely death, it was passed from owner to owner until, in 1995, it was renovated to its current grandeur. The dining room is beautifully decorated in warm colors with wrought iron chandeliers and floor to ceiling windows that offer stunning views of Camelback Mountain. The outdoor patio is heated in the winter and boasts a magnificent view of the garden, where, according to the maitre d', weddings are frequently held. Between the two areas, one hundred thirty guests can be accommodated.

Executive Chef Derek Morgan, who describes his culinary style as "grand simplicity," offers select seasonal dishes from Barcelona, Spain and the Tuscan region of Italy. Do not miss their superb LOBSTER AND PARSNIP BISQUE with truffle foam and chives ($9). The parsnips add a little sweetness that goes excellently with the fresh baked bread. If something a little cooler is in order, sample the PEAR AND ORGANIC GREEN SALAD with spiced pecans and Maytag bleu cheese ($11). Someone once said, "A truly destitute man is not one without riches, but the poor wretch who has never partaken of lobster." This has never been so true as in the SAUTÉED MAINE LOBSTER with fresh tortellini and asparagus ($30). Alternately, the GEORGES BANK SCALLOPS with celery root puree, baby fennel and apples ($28) is exquisite. No great meal is complete without a mouth-watering dessert. Italian-born Executive Pastry Chef Pierino (Perry) Jermonti, who was, in 1995, voted "Best baker in America" by Travel and Leisure magazine, really outdoes himself. In his signature dish, he takes two perennial favorites: cheesecake and crème brûlée, and combines them into one irresistible package. Not only is it delicious, the gorgeously sculpted cookie tuille that accompanies it turns it into a work of art.

T. Cook's has won so many culinary awards, it would be too numerous to list them all. In 2000, Food and Wine Magazine named them the "#1 Restaurant in Phoenix/Scottsdale", while Wine Spectator Magazine bestowed upon them their "Award of Excellence" for 2000 and 2001. They are open for breakfast, lunch and dinner. Whatever the occasion, T. Cook's does not disappoint. It takes classic Mediterranean cooking to a new level.