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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 foie gras, seared and served on a hot stone, kissed with coffee rub and paired with cocoa nib pound cake, are unexpected and riveting. A bit of the former Mediterranean style still exists, as in the charred octopus brightened with almonds, whisper-thin cucumber, olives and grapes, 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 dark chocolate pâté lined with pistachio brittle doesn’t disappoint. The notable wine list keeps the excitement going, too, with rare bottles from boutique global vineyards.