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
potato salad|salmon roe | castelvetrano olives 8
wakame and shiitake salad | japanese rolled omelet | black sesame purée | kefir 10
chicken liver mousse | house made rye bread | sweet & sour cabbage 10
smashed golden beets | crisped in a cast iron pan | kefir dressing | sauerkraut 13
crab seasoning fried chicken | chinese celery | peanuts | pickled daikon 12
treviso chopped salad | blue cheese fritters | bacon | soft boiled egg | pepitas | pear 14
coconut poached chicken salad | red coleslaw | fried shallots and peanuts 14
wok cooked brussel sprouts | bacon | black garlic molasses | garlic chips | cumin 15
fried sweet and sour kabocha squash | sechuan peppercorn salt | shiso chimichurri 14
pastrami cured steelhead trout | lettuce to make wraps | fresh herbs and greens | pickled salad
horseradish sauce 17
squid ink rice noodle | fish sauce poached carrots | sautéed calamari | lime dressing
served chilled and kinda' like a noodle salad | fresh herbs | fried shallots 16
mackerel bbq with sushi rice | radish pickle | horseradish 16
king oyster mushrooms | sautéed with fermented black bean | pea spaetzel | beurre blanc sauce | parmesan 18
creamy broccoli rice | glazed turnip | frizzled cabbage | choy sum | sesame 24
braised brisket with hominy | in the style of bibimbap | pickles | fried egg | nori 24
pork shoulder steak|potato kimchi fritters | borscht (in sauce form | sour cream 30
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
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.