How to Cook a Wolf
Seattle, WA 98109-2312
Phone: (206) 838-8090
- Price:
- $
- Cross Street:
- Boston Street
- Hours:
- Thu-Mon 5pm-12am
Editorial Review for How to Cook a Wolf – by Angela Garbes
In Short
It's easy to walk by this tiny restaurant with its discreet sign, but once inside, Wolf makes a big impression. The interior is impressive, warm and intimate--blond wood lines the walls and curves upward to form a low ceiling. There's soft lighting and cork-covered tables. Stowell's menu is comprised of just a few small plates and, true to form, half of them are handmade pastas.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
Know Before You GoIt may be worth the wait, but be prepared--Wolf is wildly popular, and they don't take reservations.
What to DrinkThe wine list is heavy on Italian wines.
Fun FactHow to Cook a Wolf takes its name from the book by legendary food writer M.F.K. Fisher.
User Reviews for How to Cook a Wolf
07/12/2008 Posted by davidkmarks
After weeks of trying to get in we finally had dinner. Thankfully the wait was only a half hour. The restaurant is beautiful with cork table tops, nice
Pros: Location
Cons: Service
06/07/2008 Posted by waterspit
Our expectations were high; htcaw was rated 4 stars after all. But, our recent Friday dinner makes me wonder if it isn't 4 "falling" stars. While the service was very friendly, with one exception every one of our dishes was a clear disappointment. We asked our server for suggestions, and as this was our first visit decided to follow his lead. We started with the hamache appetizer. Nice presentation, very good cut of yellowtail, but if I only wanted "raw fish" there are much better venues in Seattle. Our server then brought out the "highly recommended" Anglotti. Subpar #1. The pasta was too thick though nicely aldente, while the ricotta was a mealy, bland moosh. The english peas? A nice touch but not enough of an accent to make this a worth recommending dish. Our server then brought out the spaghetti, which again was "highly recommended, my favorite pasta on the menu". He had to be kidding. This time the pasta was an overlooked, rubbery mess, while the anchovy hardly made up for the pasta's shortcoming. We couldn't bring ourselves to finish it. Finally, our server brought out our carpaccio. An excellent cut that was drowned in so much oil that it's no wonder oil is $130 per barrel. At this point all we could do was laugh, thinking that a more appropriate name would be "how to cook a wildcatter". And why he brought out the carpaccio last I can't imagine. As I've said, our expectations were very high for this Queen Anne eatery. Yes, the ambience was nice but it hardly made up for or was an excuse for the oil drowning. Words of wisdom - STAY AWAY
Pros: Free water
Cons: Just about everything
Users Like You Also Viewed
Boom Noodle
1121 E Pike St
Seattle, WA 98122
Txori
2207 2nd Ave
Seattle, WA 98121
