T. Cook’s New Sunday Market Brunch

Brunch has to be one of the best meals ever thought up; not as early as those pesky breakfasts and not as lateas lunch and all the while offering the best of both worlds. You don’t have to commit to meal specific options.

T. Cook‘s offers great options, regardless of the mealtime, but with the recent addition of their Sunday Market Brunch, you may make Sundays at Royal Palms an ongoing situation. The gorgeous backdrop of the grounds and restaurant makes for the perfect setting for any gathering whether it be with local friends and family or visitors from out of town.

The new Sunday Market Brunch menu highlights local and seasonal ingredients in dishes like Chef Todd Allison’s paella. The brunch will also feature 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 from local farmers including McClendon’s Select, Singh Farms, Noble Bread and Hayden Flour Mill.

Since Chef Todd’s arrival in May, he has worked to reinvigorate the restaurants Northern Mediterranean roots with more of a focus on the regions of Spain, Northern Italy and Provence. This plays into the culinary philosophy of the restaurant and Chef Todd has been nothing if not incredibly successful.

The Sunday Market Brunch begins at 10am and ends at 2pm every Sunday. The cost of the brunch is $49 for adults, guests aged 6 to 12 are $26 and guests aged 5 and under are complimentary.  Reservations can be made by calling 602.808.0766.