Cook Weaver bills itself as serving ‘Inauthentic Eurasian’ cuisine using seasonal ingredients that reflect their urban setting. Owned by Chef Zac Reynolds and Bartender/Manager Nile Klein, Cook Weaver is the culmination of two dreams. Reynolds honed his skills doing pop-ups and hosting dinner parties, while Klein has bartended everywhere from Chicago to Japan. Their approach is to be bold, special, and the kind of place you want to call your own. Call it manifest destiny if you will.
Open in December 2016, Reynolds & Klein have curated an incredibly eclectic menu with Asian ingredients, yet the food isn’t very Asian. Their goal is to make food that chefs want to eat after they’ve made their own fussy food. Likewise, the bar menu is just as eclectic, and showcases beer and wine from around the world.
We were able to taste a variety of dishes and we found the menu to be very vegetarian friendly. A chef’s table located in the kitchen is also available for reservations. We highly recommend booking this, as it gives you a chance to see the inner workings of a kitchen, and allows you to converse with the chef.
Photos by: foodolish.com
One of the standout dishes for us was the crispy fried mushrooms, with shiitake gravy and shiso herb. The tempura batter was light and crispy, and reminiscent of a bird nest, with a rich and earthy shiitake gravy. We couldn’t get enough.
The coconut poached chicken, with salad, red coleslaw, fried shallots, and peanut was poached beautifully, with a slight hint of creamy coconut. The fried shallots and red cabbage provided a nice textural crunch along with the peanuts, and played nicely with the creaminess of the chicken. Overall, a nicely composed dish with a good mix of flavors and textures.
We found the pot roast vegetables, with carrots, radishes, turnips, winter squash sauce, and semolina dumplings to be winter comfort food at it’s finest. Composed of an amalgamation of perfectly cooked root vegetables, roasted broccoli, and hearty dumplings, we didn’t even miss the meat. Black nile barley, with a hint of curry winter squash sauce rounded out this wonderful dish.
Lest we forget, Nile’s cocktail knowledge was also on full display with the Tsar sultan cocktail, which was served up, with vodka and pickled radish brine cocchi americano. Pickled radish brine?! You heard correctly. He’s incorporated leftover pickled radish brine from the kitchen into this cocktail, which gives the drink its unique flavor and color.
Overall, a charming restaurant, with good food and ambiance. The pantry reflects the urban setting, seasonal ingredients, and the cuisine is plainly the whimsy of the chef. If you’re looking for a twist on classics, Cook Weaver definitely hits the mark.
Cook Weaver | 806 E Roy Street, Seattle, WA 98102 | Open 7 days a week