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How To Cook A Wolf
Category: Restaurants Italian Italian [Edit]
2208 Queen Anne Ave N(between Boston St & Mc Graw St)
Seattle, WA 98109
Neighbourhood: Queen Anne
(206) 838-8090
- Hours:
Mon-Sun 5 pm - 11 pm
- Good for Kids:
- No
- Accepts Credit Cards:
- Yes
- Parking:
- Street
- Attire:
- Casual
- Good for Groups:
- No
- Price Range:
-
$$$
- Takes Reservations:
- No
- Delivery:
- No
- Take Away:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Noise Level:
- Average
- Ambience:
- Romantic, Classy
- Has TV:
- No
- Caters:
- No
- Wheelchair Accessible:
- Yes
340 reviews for How To Cook A Wolf
Review Highlights
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"The pork belly was interesting - very tasty." In 32 reviews -
"The hamachi crudo was so fresh and tender." In 25 reviews -
"You gotta love Ethan Stowell." In 22 reviews
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340 reviews in English
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Review from Suie C.
How to Cook a Wolf was amazing. We came here for SRW and I was Super satisfied.
Price wise, it's actually not bad at all, less than $20 for most entrees. I had the beef tartare, the scallops, and the MANGO SORBET. Everything was absolutely amazing. I loved my tartare, my scallops were well seasoned and soooo tasty, and the mango sorbet was TO DIE FOR. seriously, it was so fresh, refreshing, light, and satisfying.
I also got to try a pasta dish, the bolognese i think, and it was the best dish of the night. I usually don't enjoy pasta all that much, but this pasta was on a whole different level. I didn't know pasta could taste so good!!!
I loved How to Cook a Wolf, and I can't wait to try more Ethan Stowe restaurants!
FYI, this restaurant was named for the owner's mother's fav book :-) -
Review from Lynn S.
Seattle, WA
4/24/2012 1 Check-in Here
My husband and I came here on the last day of restaurant week. Result? IT WAS WONDERFUL! I absolutely loved it--as did my husband ;)
We sat at the wonderful, cork-surfaced, wide bar and dined the night away. Our server/bar-man was fantastic and answered any questions we had about the dishes, and helped us choose a wonderful bottle white wine.
The dishes are well proportioned, and simply wonderful.
I HAVE to gush about the panna cotta...wow, it was my first time trying it and honestly I have been dreaming of that dessert since then. Its the perfect dessert for the meals here-its light, creamy, and melt-in-your-mouth comfort.
I am going back as soon as I can. -
Review from Kamuela M.
Seattle, WA
4/13/2012
My rating is actually 3-1/2 stars, but I'm feeling generous, so I'll round it up to four.
The only Ethan Stowell restaurant I've been to is Anchovies & Olives. My friend raved about the place, so we tried it on his recommendation many months ago. I wasn't impressed by what I ordered (I can't remember what it was, but I recall it was way too salty), but the service was fantastic.
My friends and I tried How To Cook A Wolf for dinner during Seattle's Restaurant Week. Our waiter was attentive and nice throughout; he kinda reminded me of Doug Henning for some reason (and that's a compliment).
We started off with a round of libations. I ordered something with gin, honey, and lavender called Bee's Knees or something or another. The drink was remarkable for combining all the flavors nicely without the gin being too powerful; it was worthy of its $10 price tag.
The olive oil that came with the bread was AWESOME. I could bathe in the damn thing.
First course was the beet salad with spring panzanella and green almond. Delicious - and ample! I tell you, HTCAW did not skimp out on the portions during Restaurant Week. This beet salad is the second best I've had in Seattle after Cal's Classic American burger joint in Kent. (Yes, you read that right.) We also had the beef tartare, which was excellent even without the raw egg I expected on top.
Second course was the campanelle pasta with pesto and the chicken with controne beans. The pesto in the pasta was just on the edge of being too salty (shades of Anchovies & Olives) but was more palatable when scooped up with bread! The chicken was okay, nothing to write home about. Maybe the dismal, washed out color of the food was to blame? I AM a visually oriented person after all.
My dining friends had the panna cotta dessert, which was quite lovely: a nice, silky texture with an almost marscapone flavor - delicious! I had the brownie with brittle. The brownie's darker color and flavor surprised me at first, but after a few bites I fell in love with it. The brownie was very filling, and along with stolen bites from my friends' panna cottas, it was a splendid end to the meal.
The restaurant is on the small side, but I dare not call it a hole in the wall. The decor is akin to sitting inside a 1970s rack stereo speaker with lots of curved wood and warm, dark earth tones, but you never feel claustrophobic, even when the obligatory nosy diner on the table next to you inquires what those desserts are on your plate.
I would consider learning How To Cook A Wolf again. -
Review from Caesar R.
Brooklyn, NY
4/7/2012
Awesome spot up in Queen Ann hood. This is a trek from the downtown area but so worth it. The reclaimed wood and other industrial material creates a super warm environment for enjoying this rustic type of Italian fare.
The wife and I resisted the share 5-6 plates suggestion and enjoyed a very filling chicken liver mouse, crudo dish and Strozzapreti pasta dish with beef cheek bolognese, oregano and mint. We were stuffed with all this and the side of bread.
This place is definitely worth checking out. -
Review from Joseph M.
4/9/2012 1 Check-in Here
First day of restaurant week.. yummm
Got the beef tartar and it was pretty good. But the chicken dish I got was amazing!! I don't normally like chicken that much but it was super tender and flavorful. For desert got the panna cotta and this was also delicious. I was surprised by the overall size of the place, was pretty tiny so if you want to go make sure to make reservations -
Review from Danielle M.
Seattle, WA
4/3/2012
Ethan Stowell restaurants are among my favorite in Seattle. Go to Wolf for a date, Tavolata with a group, and I'll let ya know about Staple & Fancy next week when I FINALLY get to try it for restaurant week.
The service at Wolf is top notch so I recommend you indulge it. Ask a lot of questions and trust your server to guide you through. The vibe of this restaurant is much more intimate and slow than Tavolata so you won't feel rushed and your server will gladly take his or her time with you. I appreciate this aspect of 'finer' dining so much that I feel compelled to mention it above all else.
Everything I've eaten at any Ethan Stowell restaurant has knocked my socks off, so my general comment about the food is that it rocks and you should have some. I believe all his places are on restaurant week coming up, so I suggest you start searching for reservations like, yesterday to check them out. -
Review from Thomas M.
4/1/2012
Ethan Stowell, you're my hero. After Bill Gates. And maybe Richard Branson. And the astornaut guy who landed on the moon. And Mother Theresa, Ghandi and Einstein were definitely up there. So, like maybe my local Seattle chef hero, but that's still pretty cool.
Get reservations, this place is small, only holds about 33 people including the bar. Cozy, with super nice wood walls, and you walk right in where they are preparing food, so great place if you have to wait a few minutes. Unfortunately, that area is super small, and you crowd up next to the door.
The sturgeon was probably the best fish I have ever had, and I am a big fish fan. I will recommend it again and again. Wow! Pork Belly was amazing, and I highly recommend also.
Service was mediocre, but not bad. The drink I had was not good. Did not enjoy it at all, and didn't drink it. They never asked if I liked it, they never offered to credit, they never asked why I didn't drink it, so I ended up paying for a drink I never got to enjoy.
I do love their mango sorbet for dessert. -
Review from Robert M.
Bellevue, WA
5/6/2012 1 Check-in Here
Not impressed. Radishes were nothing special, tagliatini was bland, lamb was okay but the bruschetta was very good. Our service was very slow so it was a frustrating evening all around.
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Review from Jess C.
3/19/2012 1 Check-in Here
Holy Hamachi Crudo.
Most. Delicious. Evar. Zomg. -
Review from Andrew P.
Seattle, WA
2/20/2012
Our first time dining at Wolf and we were not let down. The space is cozy and inviting, the service was great but the food took the show. Cauliflower soup, caramelized Brussels sprouts, perfectly braised short ribs and seared scallops. Not to mention the huge desserts! (creme brulee and chocolate cake).
After getting having a bad experience with the service in another of Ethan Stowell's restaurants, they were gracious and kind enough to offer a gift card and more importantly a phone call from Ethan himself to apologize. I was floored! After telling all my friends about it, we reserved a spot at Wolf to use the gift card.
Knowing that one bad waitress is not indicative of the whole restaurant, they more than made up for the bad experience at the other restaurant. Ethan was even available for a quick chat so I could thank him. He was just as gracious in person and has found a couple of loyal customers. Thanks Ethan! -
Review from Ray L.
1/31/2012
Awesome. Posh, trendy dining area juxtaposed with a small, partly open kitchen which gave off somewhat of a homey feeling. The serving style is somewhere between tapas and family style, so it's great for going with a friend or two to sample the menu.
We started off with the escolar crudo, which was fresh and refreshing, especially with the citrus and (I think) jicama garnishes. Next came the gnocchi, which I was actually expecting to come last. After realizing how light those pillow of gnocchi were, I realized that the order of our dishes was not a mistake. We ended our savory tour with the spaghetti nero. I was surprised and intrigued by how black the noodles were; they were definitely bold... hearty, thick, al dente and very flavorful. Paired with the fresh mussels, the dish was pretty divine.
For dessert we opted for the creme brulee, which was delicious. I was surprise, however, that it hadn't set as much as I would expect. It also didn't come garnished with any fruit, which was fine, but I've always like pairing it with raspberries. It did come with a couple spherical cookies though, which were tasty but made for a strange pairing (they were dense and competed with the dish more than complementing). Despite those notes, I thought it was a close to perfect meal. Do dine here, and enjoy! -
Review from Kim V.
Seattle, WA
4/4/2012
This was my man and my first time here, on a date night. We live in the neighborhood, and the place is always packed, so it must be good we thought.
We were not disappointed.
We had a great time, and the food was wonderful. The waitress was friendly without being fake, and quite helpful with both the food and wine choices. Although we tried only 3 dishes, they are already favorites for me. The prosciutto melts in your mouth, and the brussel sprouts ended up being the star of the meal. I thought I didn't even like brussel sprouts! 3rd up was the pesto pasta, solid choice here too.
Yes, as others have noted here the tables are close together, and the waiting area is pretty much nonexistent, but that's part of the cozy atmosphere. If you want more space, go somewhere else. If you have a date or friend only, want an excellent meal, and like being part of the intimate party going on in upper Queen Anne, this is your spot. It's worth the wait for the reservation! -
Review from R M.
Bellevue, WA
4/19/2012
Fun place to have dinner. We really enjoyed the family style service. It gave us a chance to try each other selections. Food was interesting and well prepared.
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Review from R L.
Seattle, WA
2/2/2012
One of the best experiences I've had in Seattle. The tables are too close together, that is my only gripe. The service was excellent, great wine service as well. We split apps, and I had the spaghetti and friend had the short ribs-which were awesome.
Dessert was just ok, but atmosphere and general vibe made up for that. Expensive with wine and dessert. -
Review from Cookin B.
Seattle, WA
12/27/2011
This is the kind of yelp review that a restaurateur does not appreciate but as well this is the kind of review that motivates an Establishment to stay on its game.
My wife and I walked in, to enjoy dinner Christmas Eve. We were greeted by the Chef, saying hello from the exhibition garde manger station, waiting for the hostess to say hello to us for some five minutes. as you know, your place is small.
Its a bit awkward waiting in that place for such time. Busy it was, standing in the corner next to the pseudo booth, watching over the kitchen, while diners glance at you.
A couple tables had came in gone in our long five minutes and then we were approached by the hostess, as though we were an inconvenience and unwelcoming guest on this Christmas Eve.
Not a smile, or a Merry Christmas, even a Happy Holiday. A bit boorish she was and informed us we could not get in but she would CALL US, when a bar seat opened up. We made it clear we would be interested in a bar seat. She took our number and said the wait would be 30-40 minutes. It was only 6:30pm, no big deal.
NO PHONE CALL.
Heres the deal. For a restaurant that gets much editorial hype and a chef owner that has been a James Beard award nominee I expect more. This review goes out to the random young foodie couple that approaches dining with adventure and spontaneity. I guess How to Cook a Wolf doesn't cater to that, be forewarned.
It seems that the hostess at How to cook a wolf isn't good on her word and breaks the honor system of a return phone call. Even if its to tell us, we just cant get in on Christmas Eve.
I don't mind that I cant get in, but myself being a Food and Beverage professional I expect more sense of hospitality from any restaurant nominated by James Beard. At a top shelf restaurant, I expect top shelf communication, especially on Christmas Eve.
For this I would never patron this restaurant again, anytime of the year.
An outsider looking in would think you are much more interested in serving your local Queen Anne fanboys while passing by the random foodie.
So yes, a restaurant isn't just food, its service as well, and hospitality starts at the door, not when the check is paid.
We ended up going to Local 360 instead. -
Review from Michelle J.
Seattle, WA
2/15/2012
O.M.Food!! This place is *awesome*! I Love how small and intimate they are, decor is modern and warm. Love the style!
As for the food...let me just quote the hysterically funny Melissa McCarthy's SNL "Taste Test" skit where she says, "There's a Hidden Valley Ranch Party in my Mouth!!" ...okay, maybe you have to see this first before you truly appreciate the humor and the connection I'm trying to make here so for those that have not seen it I'm saying, How to Cook a Wolf is "to die for" good eats!!
Their menu changes often so listing what we had is irrelevant. What is relevant is that you have to try this place- I honestly don't see how you would be disappointed. They make their pasta fresh daily, so I would definitely recommend one of their pasta dishes...
They are great for dates, or going with a small group and sharing plates- portions are generous tapas size so even when sharing you will get more than a couple bites.
I Love this place and will definitely be back! -
Review from Anthony N.
Playa del Rey, CA
11/23/2011 1 Check-in Here
***How To Cook A Wolf is a nice small plates restaurant in a hipster area of Seattle; the food was not great, but there were some good dishes that would satisfy many***
How To Cook A Wolf is located in a little hipster area of Seattle. The restaurant is very small and cozy with a bar that wraps around the somewhat open kitchen; there are also a few small tables scattered throughout the restaurant. The decor is simple and rustic (lots of natural wood).
How To Cook A Wolf is run by Ethan Stowell (who seems to have many restaurants in the Seattle area). The menu is family style though the plates are bigger than some small plates restaurant. We had several dishes; here is a rundown on what we had. We went several months ago (the menu at How To Cook A Wolf looks like it changes frequently so that it can be in touch with the season).
(Rabbit Terrine) This was bland. It lacked the flavor and finer texture I have had with rabbit terrines from fine dining restaurants.
(Meats Board) There was a variety of sliced meats offered with this plate. There was a good salami as well as a good spicy chorizo-like sausage. Unfortunately, a large portion of the plate was mortadella, which is too similar to bologna for my tastes.
(Scallops) The scallops were pretty moist and soft. They caramelized them well. They were a little salty.
(Cucumber Salad) This was pretty good. There was a nice variety of cucumbers including Asian cucumbers. It was a fresh dish and the vinaigrette was good.
(Spaghetti, Anchovy, Chili, Garlic) The waiter highly recommended this one, but I was not a big fan of it. The dish was very oily and it was also quite bland. The anchovy flavor was very absent.
(Gnocchi) The gnocchi was seared nicely, which provided a good outside crust that was crispy. The gnocchi was mixed with some flavorful wild mushrooms. I had several good wild mushroom dishes while in Seattle.
Service was good. The waiter was personable (which seem to fit with the ambiance) and the food came out at a good pace.
The prices were not too bad. Most of their plates were around $15 or slightly less. There were some small portions (like the scallops), but most of the portions were generous when compared to some small plate places I've been to.
How To Cook A Wolf was a pleasant restaurant. The food was not outstanding, but there were enough good things where this could be a satisfying spot if you order their best dishes.
Parking is available on the street. It is a busy area (and a small street) so parking might be difficult to find on some nights. -
Review from Ryan S.
1/8/2012
The food is excellent (compliments to Chef Ethan). The menu is short which I appreciate. The pasta dishes are very similar if not the same as those offered at Tavolata, but nothing wrong there as they all looked solid. I stuck to the small plates and, again, all were prepared well and the presentation was a bonus. One comment is the "soft boiled egg" plate comes out with 3 small eggs standing up right. I was pleasantly surprised by the portion size, but was unpleasantly surprised after biting in and realizing that they were cold. The quality was fine, but I was expecting a hot, freshly boiled egg.
The service was fine, but the big takeaway was the decor. The space seats no more than 30 and is built out very well. A unique wooden, dimly lit, almost nautical decor. Overall, great dining experience. -
Review from sammick d.
Seattle, WA
1/30/2012
Really good restaurant, good food, good service fun menu ---lots of interesting items very well done and beautifully presented---not much more to ask for in a restaurant--
Just a great place to go to for great food and service -
Review from Calvin Y.
10/31/2011 1 Check-in Here
Brother-In-Law: "Do they actually teach you how to cook a wolf?"
Me: "No, they do not."
Brother-In-Law: "They should, for their prices."
To be fair How to Cook A Wolf's prices aren't too bad, but when you're used to Spaghetti Factory prices and quantity, it does seem rather steep.
We got the following:
+ Rabbit Terrine ($8) with Pickled Porcini, Frisee, and Nebbiolo Chutney
+ Bruschetta ($9) with Chicken Liver Mousse and Grape Mostarda
+ Tagliarini ($14) with Pancetta, Onion, and Egg
+ Potato Gnocchi ($16) with Morel Mushroom, Beef Tongue, and Chives.
The appetizers really didn't leave a lasting impression, but I did enjoy their gnocchi. After all was said and done, it was about $40 per person and only 1 out of 4 dishes was memorable, it probably will be awhile until I come back. -
Review from Linda C.
11/1/2011
Really good.
You're never sure when you set foot inside one of these places whether it's *good* good, or just *hype* good.
This is *good* good.
Super hip vibe to the place, right down to the staff.
Food was great.
Bass was excellent, as was the parpardelle. Escolar was +/-...
And -- the panna cotta? Worth the trip for that alone. -
Review from Ann W.
10/18/2011
This is the first time that Seattle Restaurant Week hasn't failed me!!
How to Cook a Wolf was absolutely amazing. I love the space -- small, cozy, and intimate. The service was first-class. The hostess was very sweet. We had to wait a while for a table to open up, and she kept coming to give us updates and offered to get us drinks. The waitress was also very attentive, nice, and genuine. She was on top of everything, even made sure that our candle was at its maximum brightness. ;) She gave us fresh, uncooked pasta to take home too, and I'm so excited to make it for dinner tonight!
Moving on to the food. I love that HTCAW doesn't force their customers into a pre-set Seattle Restaurant Week menu with just 2-3 choices per course. Here is what my hubby and I ordered:
First courses: Octopus (served chilled with beans, pickled radishes, peppers, and avocado puree on the side), and Carpaccio (covered with crisp potatoes, pepper, and parm). Both were delicious, and the portions were generous!
Second courses: Pork Belly (crispy skin, tender meat!, served with mushrooms and a fried egg... MELTED in my mouth!!), and Scallops (nice sear, served with cauliflower and pesto sauce; S liked this more than the pork belly, but I thought the scallops were wayyyyyyyyyyyyyy too salty).
Desserts: Vanilla Panna Cotta (rich and creamy, with pistachios and salted caramel -- one of the best desserts I've ever had), and Hazelnut Cake (moist and not overly sweet, served with huckleberry ice cream and fresh whipped cream).
The whole experience was such a treat and I'm so glad we had an opportunity to come here for SRW!!
*Daydreaming about vanilla panna cotta* -
Review from clint w.
Updated - 9/4/2011 1 Check-in Here
I love this place.
I came here to celebrate a friend's birthday. We were originally headed somewhere else, but we saw an opening and when they weren't full at 5 pm, we snagged a table outside in the sun.
Heirloom tomatoes with soft boiled eggs, octopus seviche (sooo tender), two huge scallops nestled in a bed of white beans and cauliflower (perfectly done), hamachi crudo (it was a little thicker cut than before...more al dente, sorta) and a somewhat forgettable pasta dish.
The topper was the panna cotta, which I still adore. Vanilla, with citrus highlights that was so tasty, I almost wanted one of my own. Greedy. I'm greedy.
Staff was great and we did not want for anything.Listed in: Italian Eats, Top Restaurants
2 Previous Reviews: Show all »
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10/30/2010
This time I knew enough to get there really early. So, we made it to first in line when they opened… Read more »
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Review from Justin M.
Bloody fantastic!!!
So how do you cook a wolf? Kinda sad there wasn't any wolf on the menu, but totes doesn't detract from the experience.
I'm such a fan for the Ethan Stowell restaurants, this one was quite the experience. Went out for dinner with a couple of friends and had a lovely time, the food played the absolute center piece of the experience.
We ordered the bruschetta, octopus, beet salad, and spaghettit.
The octopus was fantastic, refreshing with a nice spice and great flavor. The perfect starter to our dinner. The beet salad followed. What I loved was that the beets tasted like beets. I love the natural beet flavor and what disappoints me about some restaurants is the beet salads I've had were too sweet/candied. The beet salad was perfect and so delightful. The next dish was the brushetta, we agreed that this was the best dish of the night. The combination of the king fig and the bean puree on top of it made a very unique dish, the combination of varying textures and temperatures made for an amazing bite. The spaghetti was the last dish of the evening, it was excellent but we kept talking about the bruschetta the rest of the eve. It was a simple mix of anchovies, garlic, and chilis; tossed with a perfectly al dente spaghetti noodle.
We skipped out on dessert and didn't get any drinks, but the eating was enough for the 5 stars I gave this.
5 still-kinda-wish-I-ate-a-wolf stars out of 5 -
Review from Jeremy M.
10/26/2011
You would think for a restaurant would be more prepared for the start of restaurant week, especially when it's going on week two! I would've gave this place a four star, but due to the fact more than half the menu was sold out they get a three star.
When calling in to make reservation we were told the earliest time available for seating was 10:30. BULLSHIT! More than half their bar seating was available! If we would've known bar seating was available, we would've opted for that instead and came at an earlier time when more items on the menu was available! and to top it off our drink orders were placed right upon arriving, but they NEVER made it out and by the time we were done I told our waiter we would like to cancel them.
I myself am in the restaurant service industry and when I see a kitchen staff of 4-5 guys, 3-4 waitresses/waiters, 2-3 hostess/host and only a dozen or so customer I don't see why ANYTHING should EVER get over looked.
Thanks but no thanks, the food that we did get was good but your service sucked! -
Review from Barbara M.
Seattle, WA
4/25/2012 Seated via OpenTable
Dinner at was outstanding and the waiter / bartender was delightful and attentive. A casual dress, small neighborhood restaurant with amazing food. We enjoyed the bruschetta appetizer and entree of pulled pork pasta. The prices are excellent, we love this place. Only downside was it took three weeks to get a reservation and there was still a line before 5 p.m on a Sunday. Well worth it though - give it a try!
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Review from Chanel C.
Seattle, WA
12/15/2011 1 Check-in Here
Finally made it to this place! Ethan Stowell's 2nd restaurant that I've tried. It was slightly difficult to get reservations - called 1-2 wks early to find that on a Wednesday night my options for a 40person table was either 5pm or 9pm. We were the first few people there but within 30 mins, the restaurant became packed. Regardless, the ambiance is cozy and laid back. Wide range of music playing - loved it!
Service is attentive and friendly :)
FOOD!
Sunchoke soup - nothing special. Straight forward with nice flavors.
Escolar crudo - absolutely delicious! Great flavor combination! Small plate though.
Mussels - first thing I noticed was how LARGE the mussels are. Full of flavor, the sauce was a bit overpowering of the mussels, but still tasty. Dipped the bread in the sauce and was happily stuffing my mouth.
Radiatore - Love bolognese! One of their staples, this was full of flavor with the pasta cooked to perfection.
(Special) Pork loin - how long was it sitting on the table? Not long...by the time the pork touched my mouth, it was already cool. huh. But the bit of fat that encircled the meat added a very delicious touch. Eaten with a touch of cut-up fennel bulb and brussels sprouts
Dessert:
Walnut tart - A MUST! sweet & savory. Not overly sweet either. This was delicious with a touch of caramel bourbon sauce to finish it off.
Chocolate bread pudding - had better. Too "chocolaty". Tasted somewhat burnt.
Overall, it was a great meal and plan to come back. Props to Mr. Stowell!
*Make reservations! -
Review from Jennifer L.
Orange, CA
This review is long overdue. This restaurant was amazing! Dark, noisy, and almost cave-like. Small but fabulous menu. This was our special dinner destination for my cousin's 30th birthday, recommended to us by our Savor Seattle tour guide.
We had a bunch of things... let's see if I can remember them all.
Escolar Crudo: delicious!! very fresh
Beet Salad: i never knew i could think beets were so freaking amazing. most memorable dish of the night. hands down!
Buffalo Mozzarella: also amazing. the mozzarella paired w/ the fig and small pieces of toast were just perfect!!
Potato Gnocchi: so good. i was never really a big fan of gnocchi, but it was delicious!
Okay, I cheated. This trip to Seattle was about 2 months ago. I had a picture of the menu from that day. We also got a chocolate cake with vanilla ice cream and some sort of sauce over the cake & ice cream for my cousin's birthday. I'll add pictures. It was all super delicious! Definitely a must-try!! -
Review from Paul L.
11/21/2011
Woof Woof!
Ambiance: 3
Food: 4
Value: 3
'Tis was a quiet Tuesday night of restaurant week and all through out Queen Anne hill, not a creature was stirring... except a wolf.
Every other business seemed dead, but the wait at How to Cook a Wolf was 2 hours! The tiny little place was packed.
So, four martini's later, we had dinner. The food was very tasty, I really liked the steak and the pasta. The price was hefty but it was a great meal. Worth a try. -
Review from Kayan L.
10/27/2011 1 Check-in Here
Most of the reviews are spot-on: meal takes a long time so plan to have good company that you want to chat with, good service, food is delicious but very small portions, pricy.
Food:
-Bruscetta: good
-Rabbit Terrine: my friend asked if it's like spam and the waiter looked highly offended and was like "no no no" but then it shows up and what does it look AND taste like?!? SPAM! It was decent.
-Scallops: DELICIOUS! but only came with 2 small ones and just not worth $16.
-Somalina gnocchi: equivalent of a polenta cake. They shouldn't call it gnocchi because i LOVE gnocchi. It was ok. The sauce was very salty, but otherwise it didn't have much flavor.
I'm glad i came for restaurant week, but doubt I will be back. Small menu and we struggled to find things we wanted. -
Review from Tyler A.
10/3/2011
Oh does this place need another fantastic review?
I do like a nice round number so let's make this an even 300 as this review is overdue!
We were three and we went a bit NUTSO - here is my review stuff ranging from solid to yummy to divine to insanity
- Bruschetta - solid
- beet salad - yummy
- chicken liver mouse - divine
- octopus - solid
- hamachi crudo - yummy
- hamachi collar - special - insanity
- burrata - yummy
- cheese board - solid
- meat plate - solid
- scallops - insanity
- branzino - yummy
- tagliatelle bolognese - insanity
And after all this, we had dessert. Mind you, bread was so damn good we went through several baskets. We had a long wait, we was HONGRY!
A couple of bottles of wine and 2 hours later, I could not have been happier.
I dream of going back to just have that tagliatelle and a glass of red. Or build up the appetite for a 3 hour gluttonous rampage. -
Review from Sara p.
Bothell, WA
3/5/2012
likes:
ambience & decor
cozy setting
seasonal menu
limited, but thoughtful menu
dislikes:
location
food generally too rich
menu items largely identical to its sister restaurants
the cozy wood interior makes for an intimate setting and good ambience. the menu is selective and rotates based on the season. but the location is somewhat out of the way and parking can become difficult. but no big complaints here except that their menu is somewhat unremarkable when compared to sister restaurants such as tavolata. personally, the food is a bit rich for me, but that does not detract from its tastiness! -
Review from Deborah F.
Seattle, WA
8/3/2011
My party had already eaten so unfortunately I can't comment on the food quite yet, but I will be sure to update my review when I do get a chance to try it.
We came in here for drinks--sat at the bar at first, the bartender was awesome and very knowledgeable. This place is really small and if I were to guess how many people could actually sit at any given time my guess would be 20 or so.
Once a table opened up outside we moved and enjoyed ourselves on the patio on a nice warm evening. Service was great!
I'll be back for food soon! -
Review from Angel H.
New Haven, CT
8/18/2011
I really had high hopes for 'How to Cook a Wolf,' but unfortunately it didn't blow my mind the way I had imagined an Ethan Stowell restaurant would.
First, our reservation wasn't ready when we arrived and our four-top had to sit at a tiny table outside meant only for two. While we were promised our original table when the patrons overstaying their welcome had left, we sat outside sans heat lamps, blankets, or jackets on a chilly August evening, gazing longingly into the warm and inviting restaurant we never got to experience.
And while it's generally against my Yelp principles to rate a place on service - How to Cook a Wolf has a bizarre method of service that is really inefficient. As I'm sure each dish is painstakingly prepared, we waited 45 minutes for the first dish to arrive, and subsequently almost 30 minutes in between each other dish. The servers didn't even offer bread to hold off our hunger: finally, I asked and they brought some. If you know your service is this slow, for god's sake, ask us if we'd like some bread! Don't make us ask. I also don't see any reason why a beet salad and two pastas would take 3 hours from start to end to serve. It was really ridiculous, and we left hungry and wanting to head straight for Dick's to get some burgers. Plus, we were freezing because they let another party steal our table for hours ... HOURS.
Nothing really stood out - we had the beet salad, which was pretty standard. The sea bass was buttery and very tasty, but the pastas were nothing to write home about. The pasta was fresh, but each one we ordered (the Bolognese and the other a lamb ragout) tasted about the same and smelled like Chef Boyardee. They weren't necessarily that inventive, and for $17-19 bucks a pop, I think they could've been more exciting.
While the place was adorable and I really wanted to love this place, I was sorely disappointed with the experience overall. -
Review from Michelle F.
Seattle, WA
9/10/2011
The food here is wonderful, even if the portions are quite small.
I came here with another couple and we sat outside on a lovely summer evening. We were hungry so ordered most of the items on the menu. I recommend ordering more than you think you will eat because the portions are kind of small.
The castelvetrano olives were the perfect appetizer. They tasted fresh had a bit of a crunch and were not mushy like olives can be sometimes.
I don't remember everything we ate, but just order what sounds good--it will all be delicious.
Order a cocktail. My martini was generous and perfectly mixed.
Save room for dessert!
We had a perfect panna cotta and a variety of sorbets. -
Review from Jason R.
Bellevue, WA
2/12/2012 3 Check-ins Here
Every meal here always comes with a surprise dish. The menu, although simple, is delightful enough to express a feeling that must be shared with neighboring patrons, enthusiastically. I haven't even mentioned what we ate yet. The service is as smooth as the escolar crudo followed by a red and yellow beet salad. Then a small but filling seared and broiled white striped bass set over cannelloni beans and bacon. A bit salty for my taste but it brought the flavors out of the fish filet. Finished with a chocolate pudding cake accompanied (and more importantly) a peanut butter gelato sprinkled with peanut brittle. Enough said.
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Review from Jingwen Y.
Seattle, WA
A place to have little plates of expensive food.
This would be the place where I make my date pay... all jokes aside, the food was tasty but not enough to fill your stomach with.
So come for drinks and a little bite to eat. -
Review from A J.
Redmond, WA
4/11/2012
Excellent spot for a date night, just make sure to have a reservation since this place is small. Love the family style dining and our server was super sweet. I haven't been to any other Stowell restaurants but I look forward to checking them out.
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Review from Caitlin R.
Seattle, WA
7/18/2011
LOVED THIS PLACE!
I went there for dinner with my sister and it was the ideal meal, exactly what we were looking for.
We choose two small plates and a pasta dish to share and it was the perfect amount of food. The dishes are local and fresh, made right in front of you, and delicious! The prices aren't bad either!
I would definitely recommend this place for anyone wanting to try something new or for a fun date with friends or a loved one.
I will be going back soon!! -
Review from Vanessa O.
Seattle, WA
10/14/2011
Oh my, so good!
The portions are small, and pricey, but the quality is amazing.
My friend and I shared several things. Pork belly-delicious. Carpaccio was paper thin and melted in your mouth. The spaghetti was the best! It was in some sort of a buttery/garlic sauce and was a delight when it hit my tongue.
Good wine selection. Friendly staff. Intimate, very cool setting.
Will be going back.
