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
sautéed asparagus | sesame sauerkraut | beet seasoned fish sauce | lime leaf oil 16
carrot jerky “tabbouleh” | braised red carrot | citrus dressing | bulgur falafel 16
kohlrabi “gratin” | garlic chive | injera breadcrumbs | tallegio cheese | beluga lentil salad 14
feta gnudi | saag (spinach curry sauce) | butternut squash | phyllo pastry 16
kasu cauliflower | anchovy sauce | pistachios | mint 16
stir fried brussel sprouts | xo sauce (has bacon and scallop) | preserved lemon sauce 16
carrot noodle | in green chicken broth | coconut chicken | kale | black pepper oil 18
king oyster mushrooms | sautéed with fermented black bean | pea spaetzel | beurre blanc sauce | parmesan 21
chicken liver mousse | house made rye bread | sweet & sour cabbage 14
smoked chinese long beans | pork and kimchi bolognese | ricotta 14
crab seasoning fried chicken | chinese celery | peanuts | pickled daikon 16
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 17
crispy rice and seafood | rice cake| seafood sausage | calamari escabeche | nduja aioli | mint and radish 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.