Chef Paul McCabe knew he had to tread lightly in revamping the menu and the look of T. Cook’s restaurant at Royal Palms Resort, beloved for serving a Mediterranean menu in a romantic setting at the base of Camelback. The resort, which originated in 1929 as a winter retreat, has become a local landmark, its cobblestone courtyards and bougainvillea-draped grounds enchanting visitors for more than 60 years. The eatery combines a brightened dining room and expanded bar with a new menu, which melds Old World influences with top-quality local ingredients. McCabe pairs Colorado lamb with Arizona wheat berries and enlivens the roasted beet salad with oranges gathered from resort trees. For an indulgent return, reserve a spot for the weekly #PM31 (chef’s initials and the table number where it happens) dinner, when McCabe prepares and serves an ever-changing meal of at least 12 courses for a small group.
5200 E. Camelback Rd.