How to Cook a Wolf pays homage to MFK Fisher and the philosophy of taking simple ingredients and transforming them into culinary splendor. The food is uncomplicated and rustic. It’s an ever-changing menu of Italian inspired small plates and pastas featuring northwest ingredients.
Hours
| Thursday | 4–10 PM |
| Friday | 4–10 PM |
| Saturday | 4–10 PM |
| Sunday | 4–10 PM |
| Monday | 4–10 PM |
| Tuesday | 4–10 PM |
| Wednesday | 4–10 PM |
Menu
Order and Reservations
Reservations: ethanstowellrestaurants.com
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How to Cook a Wolf – Queen Anne, Seattle
How to Cook a Wolf pays homage to MFK Fisher and the philosophy of taking simple ingredients and transforming them into culinary splendor.
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How to Cook a Wolf pays homage to MFK Fisher and the philosophy of taking simple ingredients and transforming them into culinary splendor.
How to Cook a Wolf: HTCAW
Simple Ingredients Transformed. Madison Park. Seattle. View Location. Queen Anne. Seattle. View Location …
Reviews
Denise Kester
We ate outside on a perfect summer day. We were there shortly after opening, and our server didn’t rush us at all, which was appreciated. He brought out a bowl of water for the dog of the people at the next table. The server was an all-around nice guy, and that added to the meal being a positive experience for us.
… moreKong Elle
The only negative thing about this restaurant will be their AC! Not only customers feel like they are in a sauna room, I feel for the servers and most of all the chefs next to the stove!!
… moreTom Elwood
It’s restaurant week – 3-course meal for $65. Every dish held a nice surprise with an extra unexpected and delightful flavor. Sourdough with fennel butter was a perfect starter, along with olives drenched in oil with chili and coriander. The polenta fritters were divine with a hint of sweetness from the chestnut honey and a toasty crust. Mushroom ravioli had balanced, robust flavors. The lamb gnocchi with orange, mint, and pecorino was utterly satisfying and flavorful. Tira misu was rich and creamy, and the panna cotta with strawberry was unusually firm and rich.
… moreTal E
I went there over 10 times in the past 3 years but I’m not likely to go again.
… moreJonathan Long
The bartender takes a lot of care in his craft. As a result, the drinks were quite good. The food was very good. We sampled several items and all were of equal quality.
… moreJoon Park
Still standing strong in August, 2023. Great food and atmosphere. The strip steak was great.
… moreJeff Meaney
Quick and dirty, the service was wonderful, but with inadequate A/C inside and 90 degree temps outside, not a great environment. The menu highlights were definitely the Sea Wolf sourdough bread which was as delicious as any bread could ever be and the pork Milanese which was wonderful. The pasta dishes were super mid, lacking in flavor and texture. The crab pasta was actually fairly fishy and the gnocchi was one-dimensional although nice and tender. Needed salt and acid in a big way. The ravioli was also bland and uninteresting. I do much better things with Trader Joe’s ravioli and my own fresh ingredients, and it’s not difficult. Bottom line: I would not choose to go there ever again, there are so many other good options especially at their higher price point.
… moreDavid Berg
Was excellent food and service but there was no AC or any kind of air flow inside which made the experience pretty rough. Was probably 85F or higher inside and outdoor dining was full. With a place operating at this level of culinary quality you got to do better with the environment. Especially when your serving pasta dishes in the summer. No appealing enjoying a hot dish of pasta while your sweating bullets at the table
… moreAmy Zhou
Positives: service was great – very helpful and super friendly. Ambiance and space was really nice with outdoor seating option.
… moreJeffrey Andrews
This is a nice restaurant with a cool food and wine menu and great design, but it seems they need to refocus on their dining experience. Several things happened that should not happen at the top restaurant this place is clearly striving to be. First, it was very rushed. We got our first appetizers within 5 minutes of sitting down, before our wine, and were suggested to eat it right away (it had a granita on it). Then we ordered two separate courses with totally different flavor profiles and the kitchen messed up and made them at the same time. The waiter apologized for the kitchen but still served them both to us, making us be the “bad guy” to return one of them to be served at the proper time. Finally, one of the pasta dishes (the tagliatelle we returned) was absurdly over-salted, all we could taste was salt. We couldn’t eat it – but didn’t feel like sending it back a 2nd time. Overall, I would not recommend this restaurant at this price point.
… more