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dining guide
BY ALISON BAILIN BATZ | PHOTO BY JAMES PATRICK
The Roasted Spanish Octopus ($12) at T. Cook’s at the Royal Palms Resort & Spa is a can’t-miss summer menu starter. To create this Mediterranean-meets-Southwestern masterpiece, Executive Chef Todd Allison blanches the octopus in salt water, and then braises it in tomato juice, fennel and spices for three hours to elicit flavor and tenderness. For added texture and a hint of crispness, the octopus is cooked in a wood-burning oven. The finishing touches? A sweet-yet-smoky piquillo pepper aioli, charred romaine, and grilled local cactus, which adds tartness and an unmistakably Arizona flair. www.tcooksphoenix.com.
AUGUST 2017 |
93
| SO SCOTTSDALE!