Cook Weaver

Cost environment and excellent service. The lamb course was a stand out. Creative dishes with thoughtful plating and interesting flavors. The wine pairing was unexpected pairings but very good and an excellent value. The broccoli has exceptional texture. I thought the turnips had a great flavor combination. Currently they are only offering a tasting menu with either 5 or 7 courses. The amount of food was good. They had a good vegetarian option. I did think the squid ink plate was a little too salty and didn’t have any distinct flavor to pull it into the extraordinary category. Overall great experience and I can recommend it without reservation.

I had the pleasure of discovering Cook Weaver while wandering through Cap Hill in 2022, and it turned out to be a delightful surprise. The alluring 7-course vegetarian tasting menu caught our eye and drew us in immediately. Zac, the mastermind behind the exquisite dishes, not only impressed us with their visual appeal but also left us in awe of their incredible taste. Some of the dishes were so exceptional that they stirred up emotions within me. Fast forward to July 2023, after a magical sunrise hot air balloon ride on our wedding day, we decided to celebrate our special moment at Cook Weaver. The menu was nothing short of phenomenal, adding an extra layer of significance to our day. When we shared the news of our recent wedding with Zac, he graciously invited us back. We had the chance to speak with him and Sara, the co-owner, and share our admiration for their culinary creations. Sara's kindness touched our hearts, and she surprised us with some goodies to make the occasion even more memorable. Thank you, Zac and Sara, for creating such a memorable and extraordinary dining experience. Your restaurant holds a special place in our hearts, and we are grateful for the way you made our wedding night even more exceptional.

We had such an excellent dinner experience at Cook Weaver! The service was wonderful and the 7 course tasting menu even better. There’s nothing that we didn’t like or eat. Even my husband who hates Liver pate! I don’t even know what my favorite course was, because every dish was cooked to perfection, seasoned perfectly, the right temperature, and the flavors all complemented each other. The wine list and drinks are also super affordably priced, which is a welcome change in tasting restaurants. If I can recommend a fix, I would absolutely add white tablecloths to up the elegance in the interior. That way the ambiance would complement the refined cuisine better. We’ll definitely be back, and tell our friends to visit because I can’t recommend this restaurant enough.

Definitely one of the better tasting menu places in seattle. You get a nice 7 course meal for 95 dollars which is very filling. We had the non veg menu which had some star items. The lamb was succulent with nuri. The sturgeon fish delicious, i like the oyster with mussels too. The dessert for me wasn’t so great. We had a carrot ginger puree( not a fan of ginger) and the fried rice ball wasn’t the best. The white chocolate ice cream was good. Ambience is excellent, loved their silverware 🥄 , our server Nile was friendly and helpful

I had the tremendous pleasure of dining here with two friends last night and in no uncertain terms I can say that I have fallen in love with the restaurant. We booked the chef‘s table experience because I was fascinated by the notion of being able to be in the kitchen itself watching the team craft each component of the meal, and it was everything I had hoped it might be plus so much more. See for context I’m just a home cook presently but I have very serious aspirations to enter their world myself, and at Cook Weaver they quite literally personify the excellence and attitude that I am striving for. From the amuse bouche to the dessert every single course was well thought out and balanced quite nicely. So often when I dine out I will find little things that I would want to change were I to make the preparation myself, I suppose it’s a byproduct of my love for cooking because I like to break down and understand the dish then think about what changes might make it interesting in a new and enjoyable way. It is a rare thing for me to go through the full sequence of a meal without finding at least one thing that I would have liked to see done differently yet that is precisely the sentiment I was left with following the experience last night. Another aspect that struck me was the nearly silent dance that took place before our eyes, though my experience to date in professional kitchens is still limited I am quite aware that many times the environment can be rather chaotic and (unnecessarily so) facilitate abusive behavior, Joël Robuchon was a prime example of an individual who ran his kitchen based upon fear. His influence on the culinary world and the excellence of his restaurants and legacy are undeniable, but that said I completely reject the notion that his methods as it relates to the treatment of his staff were the best way. There are many who romanticize the intensity in terms of caustic personalities that exist in a kitchen but I believe that the unfortunate byproduct is that it stifles growth and creativity. I feel that Éric Ripert of Le Bernardin on the other side of the coin embodies how things can be, the man is known for being incredibly passionate and talented while still being a kind and gentle spirit, and I very much view him as a role model in the industry. I paid close attention to how each member of the kitchen team treated each other and I am quite fond of what I saw, further I was truly impressed with how relatively little they needed to speak during the composition of different items, it truly is a testament to how cohesive of a unit they are which again points to a healthy environment overall. I suppose this has turned into a bit of a love letter and deservedly so, I myself am from Denver and I can say without a moment’s hesitation that I will gladly make trips back to Seattle specifically to dine at this restaurant, something which I do not say lightly. I cannot wait to go back and I hope that this will encourage others to dine with them as well because it is absolutely worth it. Thank you to the entire team for making last night an experience that we will never forget.

The ambiance is great, cosy, warm and perfect for conversation. The decor is charming, and the history of the place has been highlighted. The servers are extremely friendly and courteous. The food itself was pretty great. The courses flowed well from one to another, and were representative of seasonal produce and the weather, and definitely had a signature. (We tried the vegetarian menu). I did like having all the courses as small plates. Reasons for 4 vs 5 stars: Service wise, the courses need to be spaced out a lot more. Especially if not doing the wine pairing. There needs to be enough time to let each course sink in. Pricing wise, I would love if it were marginally lower.