Phoenicians are finally enjoying cooler temperatures after the hottest summer on record and two popular Valley hotspots have reopened just in time to give them a place to celebrate.
With its perch on Camelback Mountain and spectacular views of the city, Sanctuary’s Jade Bar reopens on Oct. 11 giving Valley residents and visitors a new gorgeous space to drink in the views (and new signature cocktails!). The popular bar has been closed since June as the interior and exterior spaces were expanded and the furnishings were updated. Sanctuary has always been known for its food, thanks to local celebrity chef Food Network star Beau MacMilian and the menu at jade bar now features small plates like shishito peppers and citrus cured salmon. At the pre-opening receptions held this week for media succulent shrimp cocktail, fresh black bean hummus and a face burger sized slider were also highlighted. Mixologist Ryan Magarian created the new cocktail menu featuring fruit, vegetable and chili flavor profiles that embrace Arizona’s drinking culture. Bartenders use herbs from a garden on property to craft the signature drinks. Thankfully, one thing Jade Bar didn’t change was their excellent happy hour that takes place from 4-6 PM.
T. Cook’s has long been a favorite for a romantic dinner with its magical setting at the Mediterranean designed Royal Palms Resort and after a summer with its doors shuttered, an updated T Cook’s opened in mid-September. The dining room was updated by local design firm Bar Napkin productions and features a more vibrant color schemes, rustic wood case goods, an interactive kitchen and an enclosed wine and tequila tasting room. Several outdoor spaces give diners the chance to dine Al fresco and enjoy the beautiful resort setting. While the space has been updated, it still retains much of the flavor of the old T. Cook’s that long-time patrons loved. New chef Paul McCabe created a new menu to go with the new décor. His philosophy emphasizes using local and sustainable foods in a Mediterranean style to create dishes like Sea Bass Crudo, Sweet Corn Agnolotti and Dry Aged Beef Rib eye.
“The menu is designed to be more social and approachable, while incorporating cooking techniques that reflect the evolving culinary scene in Phoenix and beyond,” says McCabe. “Our dishes are inspired by seasonal, locally-sourced ingredients, with some of the freshest growing right in our backyard. T. Cook’s new edible gardens have been an ongoing project this summer that will have come to fruition in September. We’ll be handpicking everything from vegetable sand citrus, to herbs and select seasonings.”