menu by chef zac reynolds combining the seasonality of our region
with bold flavors from the world's pantry.
beer battered nori dumplings | kimchi | tahini sauce 8
wakame and shiitake salad | japanese rolled omelet | black sesame purée | kefir 12
snap pea salad | ajo blanco | boquerone dressing | bonito flakes | mint 14
carrot jerky “tabbouleh” | cumin scented carrot | bulgur falafel 16
fried feta gnudi with zucchini | spicy tomato sauce | cerignola olives | bonito flakes | pine nut | bottarga 16
stir fried cremini mushrooms | xo sauce (has bacon and scallop) | preserved lemon sauce 16
heirloom tomato salad | fermented black bean vinaigrette | cucumber | watermelon gazpacho | fried kimchi | sesame seeds 18
sautéed pole beans | tallegio cheese sauce | scarlet runner beans cooked in gochujang | corn bread crumble | basil 17
king oyster mushrooms | sautéed with fermented black bean | pea spaetzel | beurre blanc sauce | parmesan 22
chicken liver mousse | house made rye bread | sweet & sour cabbage 14
sweet chili pork belly | cherry salad with red cabbage and fresh herbs | pistachio | beet nuoc chom | olive oil 16
crab seasoning fried chicken | chinese celery | peanuts | pickled daikon 16
milk noodle lasagna | kimchi bolognese | house ricotta | poblano sauce with greens 20
‘nduja meatballs and shrimp sausage | thai flavored red pepper broth | corn | rice cake 25
braised brisket with hominy | in the style of bibimbap | pickles | fried egg | nori 28
mediterranean mussels | saffron broth | squid ink sauce | BC kelp | house made crusty bread and kelp butter 20
pastrami cured steelhead trout | lettuce to make wraps | fresh herbs and greens | pickled salad
horseradish sauce 19
mackerel bbq with sushi rice | radish pickle | basil oil | horseradish 20
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."
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.
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.