How To Cook A Wolf
(206) 838-8090
2208 Queen Anne Ave
Seattle,
WA
98109
47.6386
-122.3567
Neighborhoods: East Queen Anne, Magnolia / Queen Anne
What People Are Saying About How To Cook A Wolf
The Editor
Contributor
Citysearch
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.
User Reviews
LoganII
April 23, 2009
It was special night for a friends birthday. Four people, very quiet, no cake, no candles but in the end it just didn't feel very special. The no reservation policy was troublesome but we were early in the evening and we squeezed in fairly quickly-w/in 45 minutes. The service was.......terrible, the waiter was just BAD and didn't seem to care. We tried to engage him and it never took A few of the dishes were quite good, a few were just okay. All in all I was very surprised at all the word of mouth surrounding HTCAW and I have to believe that the restaurant owner or the marketing people are just doing a great job of promoting a marginal restaurant.
read full review
bistecca
March 17, 2009
We've been anxious to try this place, but had to plan it on a night we could get there before 6:00 to a wait. We got a table right away at 5:45 on a Sunday evening (all tables were full 15 minutes later). The service was efficient and pleasant, everyone smiled and greeted us when we arrived. The food was very good: Beef carpaccio was the best we've had; Beet salad was full of chopped golden beets and pistachios; Scallops were seared tender with no grit; and the gnocchi with short rib was decadent and delicious. The portions were big... we had more than enough for 2 of us, and even took gnocchi home. Cons: there was nothing green on the menu... no lettuce in the beet salad, no veggie sides. If you want bread, you have to pay for an order of focaccia bread and olive oil. In spite of the excellent cuisine, there are 2 things that will prevent us from returning: 1) The restaurant was very poorly ventilated - it got so smoky that our eyes were burning (fellow diners had the same problem). Our clothing and hair were so saturated with food smell that we had to go home and shower to remove the smell; 2) The no reservation policy. This definitely does not put the customer's needs first... in reading the reviews, clearly customers don't like having to wait hours for a table during prime time. My time is valuable, I would much rather go to a restaurant at the time I choose and know there will be a table. Hopefully "Wolf" will listen to customers and reconsider their policy.
read full review
bugaboo76
February 11, 2009
My husband and I tried this place after reading good reviews in the local print press. Now we wish we'd researched this site first! We arrived shortly after their 5:00 pm. opening on a recent Friday night, and we were seated immediately. Service was good but not exceptional, and the food was uninspiring. The scallops with pigs' ears at $18 arrived with just two smallish specimens on the plate. I've dined in high and low places from New York's Daniel to street food in Thailand, and this was just way out of line considering the location, the food and the casual atmosphere. We communicated our shock and disappointment to our server, which eventually prompted some, "confusion in the kitchen" excuse, followed by the presentation of ONE more scallop to make amends. As a business owner, I was interested to note the apparently large staff to client ratio...maybe that's why they have to charge $18 for two small scallops :).
read full reviewThe Details on How To Cook A Wolf
Know Before You Go:
It may be worth the wait, but be prepared--Wolf is wildly popular, and they don't take reservations.
What to Drink:
The wine list is heavy on Italian wines.
Fun Fact:
How to Cook a Wolf takes its name from the book by legendary food writer M.F.K. Fisher.
Category:
Payment Methods:
Restaurant Special Features:
Date Spot, Dine At The Bar, Bar Scene
