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 6
banchan with shrimp chips | potato salad | wakame salad | shiitake pickles | daily stuff 12
chicken liver mousse | house made rye bread | sweet & sour cabbage 8
fava bean and barley salad | fresh farmer's cheese with raw milk | black sesame cracker | carrot vinaigrette 12
coconut poached chicken salad | red coleslaw | fried shallots and peanuts 12
sautéed brassicas | twice cooked bacon | black garlic molasses 15
crab seasoning fried chicken | chinese celery | peanuts | pickled daikon 14
kasu roasted cauliflower | anchovy and mint aioli | pistachio | lovage 12
crispy fried mushrooms | shiitake gravy | shiso herb 10
salt cod and scallop pancake | clam and scallop escabeche | pickled carrots 16
mackerel bbq with sushi rice | radish pickle | horseradish 15
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 21
wok fried rainbow trout | beluga lentil and bacon dal | sautéed radish | curry seasoning 22
bamboo rice congee | sautéed spring asparagus and onion top | kasu roasted onion | japanese rolled omelet 20
zubuton steak | robuchon mashed potatoes | sautéed carrots | beef jus 32
clay pot sizzling spot prawns | barley cooked with spicy broth | bacon lardon | pea vines 25
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.