| rev:text
| - I remembered I loved the atmosphere here so I tried it again.
I went with a group of three others.
This time, the food was better than I had remembered.
But there were two hiccups that come to mind.
The first hiccup was at the beginning of the evening when we arrived 15 mins before our reservation to be told that there would be a wait because a very large group came before us. Hey, I didn't really mind because as a matter of fact, we were early.
However, we sat in the lounge/bar and spent close to 40 dollars on four glasses of what was a very poor imitation of sangria. Having been to Spain and having had the legit, elixir of the gods, that even non-drinkers have been known to fall in love with, I didn't expect as much. But then again, I didn't expect Hi-C Fruit Punch.
20 mins AFTER our reservation time, we were seated...
But from then on, everything was pretty much smooth sailing.
We ordered the sweetbreads & bone marrow, escargot, antipasto plate, and the mussels for appetizer courses.
Antipasto plate was awesome, lots of different things to nibble on and share with others.
Mussels were good and the portions were big, considering this was a "fancy" restaurant where portions tend to be miniature servings. I can't remember if it came with bread or if we used the bread from the antipasto plate or house bread that came, but we were all sloppin' up the juice from the mussels!
Escargot... Usually served either in a unique dish that holds the individual shells and you pop them out with a miniature fork; or cooked together with other ingredients but still in its shell. At T. Cook's, they do all the work for you, serving the snails out of its shell cooked with the other ingredients... It was good, but I didn't like that it took the "special" out of a typical escargot dish. It's like going to eat crabs and all the meat was already picked out for you... Or sunflower seeds already out of its shell...
The sweetbreads and marrow dish really sucked the last time I came here but ordered it anyways because there really aren't many chances to order this type of "offal" dish in Arizona. This time, it really was good. Very well prepared and delish! However, we were wondering what sweetbreads were called in Spanish. We got our young Hispanic waiter who spoke Spanish by the way and asked him. I'm not fluent, but hearing "pan" and "dulce" were not what I was expecting... I was like "Uhmmm... Excuse me, this isn't bread..." He was "It's not like a bread pieces glazed with a sweet sauce?" I had to pull out my phone and look it up. Holy moly! A waiter who doesn't even know what he's serving? Is that acceptable T. Cooks???
By the way, sweetbreads are Molleja in Spanish.
We also had 4 soups or salads, 4 entreés, and 4 desserts; nothing really outstanding or super memorable from what I remember.
Along with a 50 dollar-ish bottle of wine, our bill was around 410 without tip.
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