T. Cook’s Unveils Spring Menu

Few things are more glorious than enjoying a meal on T. Cook’s patio in the spring time, with the scent of orange blossoms wafting from the nearby trees and the candlelight flickering around the alfresco fireplace. And this spring, Executive Chef Todd Allison has added some new standout dishes to the menu that honor the regions of Northern Italy, Greece, Spain and Provence. During a recent dinnertime visit, we had the chance to dig into some of these fantastic seasonal eats.
To start, the roasted Spanish octopus (pictured) is the most tender octopus we have tried in quite some time (it may possibly be the dish to win over those who are hesitant about tasting the tentacle). The texture and mild flavor of the octopus is perfect with the tangy picholine olive tapenade and smoked heirloom tomato romesco.
As for the main dishes, the grilled Piedmontese strip loin is a hearty offering that will delight those who crave a stick-to-your-ribs repast. The substantial piece of strip loin is paired with sautéed spinach, Cipollini onion, fingerling potatoes and roasted garlic, resulting in an elevated comfort-food feast.
For a slightly lighter dish that still packs on the flavor, the Greek branzino cioppino is quite a showstopper. Instead of being mixed among the fennel, mussels, clams, saffron and potato, the branzino is placed atop the bed of the ingredients, giving the spectacular flaky fish a well-deserved spotlight.

The grilled Colorado lamb chops and grilled Maine lobster paella for two (pictured, which we spied at another table and it looks heavenly) round out the new T. Cook’s entrees.
To ring in the new season, T. Cook’s has also refined its Sunday Market Brunch, available Sundays only from 10  a.m. to 1:30 p.m., through May 27. Dishes include beef tartare, savory mushroom crepe, pan-roasted Hudson Valley foie gras, Spanish chorizo benedict and much more.

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