Cook Weaver

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.

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

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.