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T. Cook's Restaurant Review: Housed in the historic and classy Royal Palms Resort & Spa, T. Cook's has been updated, holding on to a special occasion mood but simultaneously welcoming a more casual, younger diner. A back-lit, glassed-in wine display is in; white tablecloths are out. But chef Paul McCabe has only increased the appeal of this destination restaurant by incorporating a more modern flair. Recipes, such as wild Texas antelope paired with smoked potatoes, pickled onions, butternut squash and honeycomb, are unexpected and riveting. A bit of the former Mediterranean style still exists, as in the Spanish octopus brightened with black figs, fennel confit, olives, frisée and pine nuts, but it's much more contemporary, as is the red mullet fish presented over rabbit ragoût, dotted with cuttlefish and squid plus a bit of squid ink. Rich desserts are appropriate, and the chocolate praline torte, a milk chocolate mousse with caramelized banana anglaise and pretzel ice cream doesn’t disappoint. The notable wine list keeps the excitement going, too, with rare bottles from boutique global vineyards.