Food was good. I would not say I was blown away by the summer menu. I would give 4 stars for the quality of the food. However, the value was quite disappointing. My partner and I were quite hungry at the end of the 7 course non-vegetarian dish. Also, my partner is from northern Italy and was quite disappointed with how $200+ barely got you much food in the end. For instance, the squid-ink pasta had two pieces of shrimp in it. My partner was like "you can get more food at the same quality in Italy for half the price." Obviously, Seattle is no Italy, but I had to agree with him. The servers, however, were extremely friendly and the ambience of the place was great as well. All in all I probably wouldn't come back here, but I had walked past this restaurant for years now so I was finally happy to try it out.
Went for the 7 course non-vegetarian tasting menu seated outside on a sunny day with a friend. Our two servers were so friendly and nice, and brought our courses out at a comfortable pace over 1 hr and 45 minutes. I really enjoyed that this summer menu featured vegetable courses upfront; the kale sautéed with house XO sauce was a surprise flavor hit! The squid ink rice noodle had a fun bouncy texture, and went well with the sauce. Overall, the seasonality of ingredients really came through the dishes and nothing felt over-processed, I felt like I had a healthy and wholesome meal at the end that was also a great value. Will definitely go back seasonally!
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.
This place is so good. Partner and I had the vegetarian + vegan 7-course, and everything on it was SO divine. Also absolutely did not feel like we were missing out from doing the veggie options like you do at many places. The tastes were impeccable, and the staff were also super super nice and lovely and were accommodating too. Super pretty interior and great vibes too.Had never done a tasting menu before and I was a little hesitant at the price point but honestly it felt super good for what we got and I'm SO glad we came here. We also were on a bit of a schedule (plans for the evening following) and I was pleasantly surprised we were able to get out by the time we needed and without feeling rushed at all. Delicious through and through and a wonderful experience. ❤️
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.
Valentines dinner tasting menu: Vegetarian + non-Vegetarian. Excellent service (the waiter is super funny). Love the story of Cook and Weaver (refer to Pushkin’s folktale about Tsar of Saltan) and the wall paper that depicts the story.Beautiful and tasty food. Lots of East Asian influence (Shiso, kelp, nori roll, kombucha, etc).
I am thoroughly obsessed with this place.I just had one of the best meals I’ve had in a long time and I can’t believe it was only $75 a person for seven courses of heavenly goodness.Our server, Sheady (I’m so sorry if I forgot how to spell it!) took such good care of us.Also, I hate turnips. They made me LOVE turnips.And the fact that I didn’t have to dress up too much to enjoy a fine dining experience in this stunning yet relaxed setting?? Count me the f in.This is Seattle, after all.Thank you so much for an amazing evening! We will be back.
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.
Walked in unplanned, with no preconceptions and had a truly great dinner. All seven courses were delicious and unique. The wine pairings were also spot on: each good on it's own and even better with the food. I'll be coming back here, and expecting that I'll need a reservation next time.
What a wonderful little gem of a restaurant! Whoever had the crazy idea of putting together these ingredients is a culinary genius. There are several tasting menu options: prix fixe in 3- 4- or 7-courses. We splurged for the 7 at $75pp and it was well worth it. At first we thought there wouldn't be enough food, but we walked away the perfect amount of "full". My favorite was the dessert: a creative mix of blueberry sorbet with nuts, champagne bubbles, and other items I don't remember. I'm not sure why TripAdvisor calls it a Spanish restaurant… maybe the 7 courses seem like tapas? I plan to go back at least every three months to see what's new on the menu! They say it changes quarterly.