Cook Weaver

Ok. Maybe one last cook weaver post. Funny. One of the last cleaning things I did to hand off restaurant to new owners@ I discovered this carbonized black cod. I wonder how long it had been in there.

Last night of service for ever. We’ve had so many good memories. My kid, cousin Zee, friends Sam and Lauren. They were having a grand old time.

I’ll miss cook weaver. It was a delight for me. I’ll miss cooking for Seattle. I feel like I got really good at it at cook weaver.

Anyways, we have a few spots left for dinner tonight (my last instagram post, maybe ever). Come out celebrate with us. Omnivore menu is amazing. I’ve heard “a ride”, “delightful”, “surprising”, “fusion done right”. It last chance to try.

We’re still closing. 31 is last day. Have some space available tomorrow. Maybe Saturday, too. I’m still making up stuff this is pretty sweet set.

Scallop and beets

The scallops are cured for two hours with pink peppercorn served with roasted baby beets that are picked up with a fish sauce/ lime juice glaze and finished with beet juice reduction turned into a nice vinaigrette. Whole combo turns into very nice sauce. Topped with coconut milk bubbles. Definitely never deserved to be on best of list in ten years.

I wrote a long post about how burned I feel but I erased it.

.seattle

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Hello Dear Customers. You see all those pictures. Thats my family and me. I’m Zac. Maybe you know me from Cook Weaver. I’m the chef and owner. We have some important news: Cook Weaver will be closing on January 1st. Because we are selling.
New Years Eve will be our last day of service. To celebrate this milestone for our family and our restaurant community, we are showcasing our “best in class” 11 course omnivore omakase menu as the singular dining option for all December reservations ($170). To accommodate guests, friends, and family who would like to visit us for a final time we have opened our reservations to include additional days this month. Please check our reservation platform tock for our extended hours. We would really love to see you in the restaurant to say goodbye (or rather farewell, because we aren’t going anywhere but on to new and exciting futures). My wife Sarah will be in the restaurant as much as possible to say thank you and give out hugs and high fives. And our wonderful staff, led by Sheady at the bar, will be looking forward to seeing you and saying THANK YOU for the many years of joy, fellowship, and cuisine.
Why are we closing? Well, have you ever looked forward to a new chapter with anticipation, while also in tender thanksgiving for all that has brought you to this moment? That’s pretty much where I am. In truth, I really want to spend more time with my kid and my wife on evenings and weekends - it’s that simple. I truly hope our food and hospitality has offered comfort, connection, and joy over the years. I am so thankful and grateful to you all. Please come see me over this next month - don’t hesitate to pop into the kitchen, I would love it.

Yours, Chef Zac

PS
Anyone looking for a daytime talented chef to lead your kitchen i might be your guy.

seattlebestrestaurants

cook weaver new years menu

wagyu steak tartar, crab chip, uni butter, pine nut, bonito flakes

chicken liver mousse, sweet and sour carrot salad with vietnamese flavors including peanuts

mixed culture salad, escarole, olives, butternut squash in pumpkin seed dressing wrapped in rice paper, carrot vinaigrette, fried shallot

fried cauliflower, lightly smoked, hummus, dill, celeriac chili crisp

cured scallop, warm beet salad dressed with fishy beet vinaigrette and coconut bubbles

green veg congee with nori oil, parmesan broth, zhoug seasoned shredded chicken, pickled fall peppers

smoked black cod, sautéed chanterelle mushrooms and spinach with ramen jus

coffee ice, banana cream, coco nibs, cardamom

wagyu pure country steak, cooked on the charcoal, anchovy and tallegio cheese sauces, fried brussel sprouts

parfait, peanut butter mousse, butternut squash compote, peanut crunchies

pear ice, tulsi poached asian pear, frozen cream cheese pie, graham cracker crumbles

*we have bread if you want it but I think this is a lot

Breaded and fried ratatouille Terrine
Eggplant purée
Sautéed zucchini with olive

All the ratatouille vegetables are set in a vegan tomato gel then dunked in bread crumbs to get nice little fried element.

is there another chef table like ours in Seattle?

Little heirloom tomato warmed in anchovy sauce
Bonito furikake and otoro salad
Pickled local fresh smelt.

is there another chef table like ours in Seattle?

Butter tamale
Morels in red curry
Cashews toasted with shiso salt


Red curry made with a really strong mushroom stock and red curry paste, tomato and coconut milk. Heirloom corn for tamale with high fat french butter and basil oil.

Quail grilled over charcoal
Glazed with shrimp Demi glace
yellow squash salad with saffron mayo
Mint and mint oil

Holy p**p! That’s good!
**p

A little strawberry salad to start tasting menu.

sheep’s milk cheese with chive flowers topped with strawberry and felnnel salad with jalapeño and dressed with barrel aged apple cider vinegar. strawberries. Very tasty.

Lightly smoked purple asparagus
Feta dressing
Dried appricot compote
Nigella and dill

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