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location + hours


 

 

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location + hours


 

 

#dinnerpartyeverynight

Tuesday - Sunday 3 to 10pm

HAPPY HOUR 3 to 6pm • full menu available at 5pm

Bar open late Friday + Saturday

806 east roy street • seattle, wa 98102 • 206 324-0599

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eat + drink


eat + drink


menu by chef zac reynolds combining the seasonality of our region

with bold flavors from the world's pantry.

 

snacks

beer battered nori dumplings | kimchi | tahini sauce   6

banchan with shrimp chips | potato salad | wakame salad | shiitake pickles | daily stuff   12

chicken liver mousse | house made rye bread | sweet & sour cabbage   10

 

small plates

smashed golden beets | crisped in a cast iron pan | kefir dressing | sauerkraut 13

coconut poached chicken salad | red coleslaw | fried shallots and peanuts   14

wok cooked brussel sprouts | bacon | black garlic molasses | garlic chips | cumin   15

crab seasoning fried chicken | chinese celery | peanuts | pickled daikon   16

sweet and sour kabocha squash | goat cheese fritters | pepitas | chimichuri   14

salmon pastrami lettuce wraps | fresh herbs and greens | sauerkraut salad

horseradish sauce  17

mackerel bbq with sushi rice | radish pickle | horseradish   16

 

larger plates

king oyster mushrooms | sautéed with fermented black bean | pea spaetzel | beurre blanc sauce | parmesan   18

braised brisket with hominy | in the style of bibimbap | pickles | fried egg | nori   24

vietnamese crepe | stuffed with greens and green split pea | oil poached turnip and carrot salad | fish sauce  20

                              add pork belly   +4

zubuton steak | robuchon mashed potatoes | sautéed carrots | beef jus   34

mussel stew| fingerling potato | fresh chorizo | local kelp | uni butter broth   25

clay pot black cod | black barely | delicata squash | foraged mushrooms |medjool dates

fermented beet greens | shaved bonito   30

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our people + mission


our people + mission


Zac Reynolds

CHEF, OWNER

Zac has been cooking most of his adult life, starting in some "crappy" restaurants, then attending a ("crappy") culinary school to get serious. Building on these foundations, Zac matured as a cook first at Nomi in Chicago, then cooking in private homes, and further in some of Seattle's restaurants' kitchens, with seasonal detours to chef and intern on Northwest farms. Experiences like taking care of a goat herd and working in a market garden allowed Zac to honestly evaluate what organic, local and seasonal mean. 

But it was the atmosphere of the boozy dinner parties in his home that Zac longed to recreate as he dreamt of his future-restaurant-to-be:

"Where cooks are servers, where guests are welcome in the kitchen, where anyone who wants to participate is invited, and where we all have a lot of fun."

NILE KLEIN

BARTENDER + MANAGER, OWNER

From absorbing the finer points of hospitality in his family run restaurant at a young age, then starting his own career in Japan where service is an art form no less precise than ballet, and finally heightening his cocktailing senses behind the bars of some of Seattle's thriving hotspots, Nile brings refined principles of service to COOK | WEAVER: 

"There is an opportunity to learn from everyone, everyone desires acknowledgement and respect, and no one should be treated as less than your equal."


Nile and Zac met in true modern fashion: on Craigslist, where a chef with a little money and a lot of vision was seeking a front of house manager (with a little money and a lot vision). Nile's passion, warm smile and calming presence were exactly what Zac hoped to find, and the beginnings of COOK | WEAVER were born. 


Our mission is simple

Be special, yet approachable. Bold, while maintaining balance. Tantalize your taste buds. But most importantly, be the friendly place you call your own, and are delighted to bring those you love.