Seattle >How To Cook A Wolf
Named after the MFK Fisher book this
tiny room's culinary team brings out the best in high quality ingredients. Don't miss the house made pasta, the seasonal bruschetta ( especially if it's nettle) and the hamachi crudo.
A roll up garage door is a nice touch if you miss out on a seat on the patio.
This was my second visit to How to Cook a Wolf and I was not impressed. The Kusshi oysters were weird with a rhubarb snow cone on top and it was not to any of our liking. Despite asking our server if the pork belly was crispy, and he assured us it was seared, it came out soft and rubbery (yuck). On the positive side, the scallops were cooked perfectly and the anchovy pasta was delicious. Also, the server should have told us how large the beers were as we were planning on having wine (which we told him) and decided to have a beer before deciding on what wine to order. He could have suggested we share one beer but he was not that considerate. Overall, the food was just "ok" (don't know what all the rave is about) and the service could have been better.
Simply Excellent. The food is fabulous.Very creative and lots of fun. As are the drinks. Get there at 5pm when they open and you'll get a table right away. If not, expect a long wait because it is a very small restaurant. Really a neighborhood restaurant that makes living in the city so much fun. Not cheap but would rather have good food than cheap food. Go with another couple and order a lot of different dishes and share. You'll love it.
Cramped and Expensive. The food was very good though..
Finding a good balance between cost and quality is very difficult in any purchase. When you add location and atmosphere it can make things even harder.
The food is excellent.
The food is expensive.
The drinks are expensive.
The atmosphere is nice.
The restaurant is cramped.
There were only two tables that were available for a party of 4.
Very long wait times for the table.
So unfortunately, the food could not trump the shortcomings.
Great place to try new and interesting plates. I went here on a Saturday night and got a table right away (granted, it was a little before 6 and we got the last open table, but it was nice to not wait at all). We ordered quite a few small plates, all of which were delicious, interesting, and perfectly cooked. The pate bruschetta was absolutely amazing, I am still dreaming about it. I had never even tried pate before but I'm glad that my first experience was here. The beef carpacchio was amazing, so light and tender. For dessert we had the pistachio ice cream, which was a perfect ending. I will definitely be back here, I can't wait to try some new plates next time. I cannot stress how good each plate was.
holy cow good!.
truly one of the BEST meals i've had in seattle. the cook even changed one dish we ordered to accomodate my diet....and was happy to do so. our waitress was professional, a rare treat! a woman next to our table knocked over her glass of red wine...it splashed my new light gray sude shoes. the waitress was all over it and averted a shoe disaster. she offered to have the restaurant pay the cleaning bill AND she discounted our food bill. the waitress, the cook both went above and beyond to be sure we had a good experience. and we did! we'll be back. and back. and back.
(and the food rocked too!)
don't believe the hype. 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.
Good not great. 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.
Underwhelming and overpriced. 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 :).
?How to Cook a Wolf? more aptly named ?How NOT to run a Restaurant?..
My wife and I were immediately drawn to How to Cook a Wolf because of its reputation, its pedigree and of course its name from the moment we began seeing its restaurant reviews. We had our first dining experience at this Queen Anne, Seattle, WA establishment on a Saturday in October and arrived at 7:30 pm with the expectation of a lengthy wait (no reservations taken). Upon our arrival, we learned the wait would be between 1.5 and 2 hours. While surprised at the length of the wait, we arrived committed to experience this restaurant so gladly accepted the host's recommendation that we have drinks at Opal (next door) . One and one half hours later we received a call that it would be another half hour. After two hours of patient waiting we arrived promptly at 9:30 pm only to learn that our table was still not available. A total of three hours later, at 10:30 pm, our patience was finally rewarded as we were shown to our table. As expected, we were treated to the culinary experience and service that many have shared in their reviews of this establishment.
Having eaten at many top restaurants around the globe, and readily acknowledging this menu was in the top third in terms of quality, creativity and tastefulness, no dining experience is worth waiting this long for. There is something to be said about treating your patrons with respect and that includes providing them not only with a first class menu, but a dining experience that is worthy of the food. So in conclusion, I wish How to Cook a Wolf the best, however I value my appetite (and liver for that matter) more than you and will patronize those establishments that do so too.
Love the Wolf.. For a restaurant that has an ever-changing menu, it can be hit-or-miss and when we were there, it was amazing! The place is very small and doesn't take reservations so go early or really late or else you'll be waiting for a while. So on a Friday, my friend and I arrive at 4:45 (they open at 5:00) and there was already a line reaching the end of the block. There were only two of us so we secured a spot at the bar. We got to see all the action from the bar/kitchen and guess who's working the prep station? Ethan Stowell himself - making our food (Stowell is the chef-owner)! So you know it had to be good that night! We ordered five dishes, thinking the portions would be really small, but they were a lot bigger than expected. The hamachi ceviche was like eating sticks of butter, flavored with just salt, olive oil and chilies. Amazing. The two pasta dishes, gnocchi and spaghetti with anchovies, were fantastic. The highlight of the meal was the golden beets. Roasted and tossed with walnuts, olive oil, parsley and shaved parmesan. Simple food done right! Will definitely go again!
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