Sunday brunch is a celebrated weekend ritual among many and T. Cook’s new Sunday Market Brunch by Executive Chef Todd Allison promises to be at the top of the best brunch spots in the Valley.

Located at Royal Palms Resort and Spa, A Destination Hotel, T. Cook’s has been at the pinnacle of legacy restaurants in Phoenix for more than two decades. The restaurant’s new Sunday Market Brunch highlights local, seasonal ingredients Chicken and Waffles_Low Res 2with an array of brunch specialties. Signature items include Chef Todd’s signature paella, culinary action stations, whole-roasted carved meats from the fireplace, charcuterie boards featuring T. Cook’s famous pesto, griddled favorites, made-to-order omelets, chilled shellfish and “From the Bakeshop” selections such as house-made bread, pastries, donuts, cinnamon rolls, cakes, cookies and mini desserts. House-pressed juices and brunch cocktails round out the offering.

“T. Cook’s is well known for lunch and dinner, but our new Sunday Market Brunch will easily make T. Cook’s a favorite among the brunch crowd,” said Allison. “The brunch menu will directly reflect items that are local and seasonal, which will keep the menu fresh week-after-week and keep guests and brunch enthusiasts excited.”

T. Cook’s has recently expanded its on-site harvesting by growing herbs and vegetables from a now-larger garden on the north patio. Oranges, lemons and grapefruits from the resort’s citrus grove are used for marinades. Pink Peppercorn Trees that are sprinkled throughout the grounds are harvested for spice rubs.

Most of the restaurant’s ingredients like cheeses, proteins and olive oil are sourced from Spain, France and Northern Italy. Locally grown and sustainably raised foods are used whenever possible from local farmers including McClendon’s Select, Singh Farms, Noble Bread and Hayden Flour Mill.

After joining the restaurant in May, Chef Todd has reinvigorated T. Cook’s Northern Mediterranean roots with cuisine that celebrates the regions of Spain, Northern Italy and Provence. T. Cook’s culinary philosophy of magnifying the purity of fresh ingredients is a celebration of its treasured legacy. Tucked away within the lush landscaping and Mediterranean-inspired architecture of Royal Palms Resort and Spa, the restaurant offers a captivating environment in every sense with stone fireplaces, al fresco dining and unique design elements.

The Sunday Market Brunch is from 10am until 2pm every Sunday and $49 per person (ages 6 to 12 are $26 per person, children 5 and under are free). To book a reservation, call 602-808-0766 or visit tcooksphoenix.com.

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