C|W will be closed until 11/30 (weds) for a holiday

We are offering a stellar 7+ course tasting menu at the moment, or a lighter 5 course if you’re looking for smaller fare, all with vegetarian and non-vegetarian options! We can also accommodate dairy, gluten, and vegan dietary restrictions. (please contact us about any others)

Reservations are open and we can’t wait to see you

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

7 course non-vegetarian tasting menu

$95 per person

Also available 5 course lighter menu consisting of first 4+dessert ($65)

fried oyster on toast | mussel pate | treviso salad

no cream creamed spinach | red curry fried brussels sprouts | shallot | peanut

breakfast radish | parmesan curry broth | green rice | lime leaf oil

coconut noodles | wild caught shrimp | shrimp flavored chicken broth | dill

mole black cod | butternut puree | fermented mustard greens | kabocha squash puree

lamb shoulder steak stir fry | nori dumpling and carrots on barley | lamb jus

chocolate pudding | candied butternut | orange scented butternut jus | spiced injera

7 course vegetarian menu

$95 per person

Also available 5 course lighter menu consisting of first 4+dessert ($65)

matsutake mushroom moo shu | house plum sauce  | treviso salad | flour pancake

no cream creamed spinach | red curry fried brussels sprouts | shallot | peanut

breakfast radish | parmesan curry broth | green rice | lime leaf oil

chanterelle tortelloni | chanterelle and carrots in split pea broth | nori oil

puy lentils in red tomato sauce | sauteed broccoli and punterelle |yogurt and kabocha squash puree

joe bar buckwheat crepe stuffed with braised kale | smoked beets and pine nuts | fried sunchoke | tallegio cheese sauce

chocolate pudding | candied butternut | orange scented butternut jus | spiced injera

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.