Cook Weaver

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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

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.

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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?