Once a week (every Wednesday, to be exact), T. Cook's chef Paul McCabe takes a small number of fortunate diners on an unforgettable culinary journey. The multi-course dinner experience — named #PM31 after the chef and the number of the restaurant's communal chef's table, at which the dinner is likely to take place — features an improvisational menu crafted that day based on available ingredients. It's the best way to get a good sense of McCabe's style of cuisine: thoughtful, well-balanced, and quite exciting. The menu changes from week to week, but you can expect a seemingly endless lineup of picture-perfect dishes artfully plated and featuring top-quality meats, locally sourced produce, and housemade accoutrements. During our dinner, McCabe wowed with a sous vide Spanish octopus with black-eyed peas, a playful take on classic barbecue flavors.