Self-proclaimed "inauthentic Eurasian food" spot Cook Weaver opened over the weekend on Capitol Hill. The restaurant takes over the space vacated by high-end Restaurant Marron.
Cook Weaver uses seasonal Northwest ingredients, and the menu posted online includes a fascinating array of dishes: broccoli casserole with stinky cheese, Cheetos, and house crusty bread; spiced grilled lamb neck with cauliflower relish and yogurt; and turkey schnitzel with butter stewed onions and apple and radish salad.
Cook Weaver seems considerably more dressed-down than predecessor Marron, which focused on elaborate, multi-course meals from owners Eric and Zarina Sakai. The Sakais shuttered Marron in August after a two-year run; they promised to open a restaurant elsewhere, but requests for more information have gone unanswered.
The Cook Weaver team consists of bartender/manager Nile Klein, who grew up with a family-run restaurant before starting his service career in Japan, while chef Zac Reynolds ran a Central District pop-up and has worked as a private chef. Together, their stated philosophy for Cook Weaver is, "Be special, yet approachable. Bold, while maintaining balance. Tantalize your taste buds. But most importantly, be the friendly place you call your own, and be delighted to bring those you love." Reynolds also shares his dream for a restaurant "Where cooks are servers, where guests are welcome in the kitchen," which sounds like taking the open-kitchen concept to a whole new level.
806 E. Roy St., (206) 324-0599, website. Open Sunday through Thursday 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to midnight. Daily happy hour at the bar from 3 to 6 p.m.