Chef Allison has been at T.Cooks since May and this new fall menu is the first that he’s released for them. The goal of this new menu is to reinvigorate T.Cooks Northern Mediterranean roots with cuisine that celebrates the regions of Spain, Northern Italy and Provence. We met with Chef Allison during Restaurant Week for dinner where he was working diligently to also prepare for the spectacular James Beard Event hosted there last week.
I wanted to get a taste of some of the new items so we started off with the mussels and the braised all natural short rib with ricotta cheese and arugula ravioli and parsnip puree. The black Mediterranean mussels were a treat mixed with sausage bits and a simple broth. The short rib was my favorite and one of the items listed on the “From the Fireplace” menu. Part of Chef Allison’s way to open up the dining room and include the open fireplace. We hear you might catch him grilling there on some nights.
For an entree it was suggested that I try the grilled New York strip with blistered shishito, heirloom tomatoes, zucchini, demi olive and chimichurri. My knife slid through the steak and revealed the perfectly pink center and I enjoyed every juicy bite of it. The shishito peppers were a nice touch, adding just a tiny bit of heat.
To finish us off, we tried the bread pudding, which was a warm and soft medley of flavors, the kind that make you feel comforted. I ate the most delectable and rich chocolate praline torte topped with some peanut butter crisps and pretzel ice cream. Oh my, what a fine way to end a dinner.
Other items on the menu that are new are the whole roasted sea beam, Durham ranch wild boar chop and braised pork cheek, pan roasted John Dory, Spanish choriqueso and Mediterranean prawns.
5200 E Camelback Rd
Phoenix, AZ 85018