How To Cook A Wolf

★★★☆☆
  • 2208 Queen Anne Ave

    Seattle, WA 98109

    Map & Directions
  • 206-838-8090

About How To Cook A Wolf

Hours
Sun-Thu 5pm-11pm Fri-Sat 5pm-12am

Food

Food
More choices in Seattle:
Resultset_next

Toscana Pizzeria

601 Summit Avenue East Ste 103 Seattle, WA

Resultset_next

Pagliacci Pizza Restaurant & Delivery - Broadway

426 Broadway Ave. E. Seattle, WA

3.0313 32
Hi! Sign in to let us know how How To Cook A Wolf was?
Write a Review
.

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

3
★★★★★

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

.

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

3
★★★★★

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

.

I do love the food, I just wish it wasn't so expensive. The tapas style entrees were interesting, but I found it pretentious when the waiter suggested that the normal order was 6-8 for a party of 4. That would have been 175.00 in food alone.

We settled for 4 entrees, with dessert and the food was very good. It is a very small space, so show up early.

3
★★★☆☆

I do love the food, I just wish it wasn't so expensive. The tapas style entrees were interesting, but I found it pretentious when the waiter suggested that the normal order was 6-8 for a party of 4. That would have been 175.00 in food alone.

We settled for 4 entrees, with dessert and the food was very good. It is a very small space, so show up early.

Was this review helpful to you?
Ratings_icons Ratings_icons

.

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

3
★★★★★

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

.

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.

2
★★★★★

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.

Pros: Delicious and interesting food, great service

.

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!)

2
★★★★★

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!)

Pros: small dishes, unique, warm decor, great service

Cons: cramped quarters

.

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.

1
★★☆☆☆

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.

Pros: Some of the dishes were very nice

Cons: The service was brutal

.

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.

1
★★★☆☆

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.

Pros: Excellent food, friendly service

Cons: Poor ventilation in restaurant, no reservation policy

.

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 :).

0
★☆☆☆☆

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 :).

Pros: Ambience

Cons: Prices, Food

.

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.

1
★★☆☆☆

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.

.

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!

2
★★★★★

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!

.

Clearly poor reviews for WAIT TIME show this restaurant is popular! We came tonight and though we had to wait a bit because the place was packed on a Monday (just go down the street for a glass of wine while you wait), we were called when our table was ready and had an amazing meal. We came as a group of four and decided to share each dish, and everything we had was perfect. Each flavorful detail was well thought out, and foods some of us normally wouldn't like (beets and anchovies) were paired to be a wonderful dish!! The ahi tuna is wonderful, as is the chanterelle scramble. Any pasta you get will be out of this world. Our server, Mario, was great and we were well attended to the entire time. The atmosphere is minimalist but chic, and the chefs greet you as you walk through the door (a pleasant surprise!). The restaurant is small and intimate, hence the wait time, but plan accordingly and re-lax... most definitely worth the wait.

2
★★★★★

Clearly poor reviews for WAIT TIME show this restaurant is popular! We came tonight and though we had to wait a bit because the place was packed on a Monday (just go down the street for a glass of wine while you wait), we were called when our table was ready and had an amazing meal. We came as a group of four and decided to share each dish, and everything we had was perfect. Each flavorful detail was well thought out, and foods some of us normally wouldn't like (beets and anchovies) were paired to be a wonderful dish!! The ahi tuna is wonderful, as is the chanterelle scramble. Any pasta you get will be out of this world. Our server, Mario, was great and we were well attended to the entire time. The atmosphere is minimalist but chic, and the chefs greet you as you walk through the door (a pleasant surprise!). The restaurant is small and intimate, hence the wait time, but plan accordingly and re-lax... most definitely worth the wait.

Pros: Food, Knowledgable Service, Atmosphere, Friendly staff (everyone, chefs included)

Cons: Wait time, but plan for a relaxing evening and it will be great!

.

Maybe the Wolf has good food, but we never got the chance to try the food..Couldn't make reservations for 4. Showed up and were told it would be an hour and a half to 2 hour wait. We left our cell phone number and waited in local community for 1.5 hours. Came back and waited outside another hour and a half in cold and then rainy weather. The table we had been scheduled for had been occupied by a party of 5 for close to 3 hours, and there were no signs of them leaving shortly. They had received and paid their bill by 2 hours into our wait. After three hours, the waitress and the owner would not even consider talking to the seated party to move on. NOT GOOD SERVICE. DON"T EVER WAIT FOR "HOW TO COOK A WOLF". DEFINITELY NOT WORTH IT!!

Signed,

Disappointed

0
★☆☆☆☆

Maybe the Wolf has good food, but we never got the chance to try the food..Couldn't make reservations for 4. Showed up and were told it would be an hour and a half to 2 hour wait. We left our cell phone number and waited in local community for 1.5 hours. Came back and waited outside another hour and a half in cold and then rainy weather. The table we had been scheduled for had been occupied by a party of 5 for close to 3 hours, and there were no signs of them leaving shortly. They had received and paid their bill by 2 hours into our wait. After three hours, the waitress and the owner would not even consider talking to the seated party to move on. NOT GOOD SERVICE. DON"T EVER WAIT FOR "HOW TO COOK A WOLF". DEFINITELY NOT WORTH IT!!

Signed,

Disappointed

Pros: Never got to sample the food. They do take your cell phone number to notify you when table is ready.

Cons: Not seated promptly. Poor service attention to customers. Not accommodating wait staff.

.

Have been twice to HTCAW. First time, shrimp appetizers were nearly unedible due to SALT, though rest of meal was great.
Just returned from second try with group of friends. Everything was way OVER SALTED. I asked the wait person who brought out our dishes if by chance our chickpeas had been salted twice, and he said, with some clear distain, that they used salt a lot. Someone needs to do an intervention. The food here is either lovely or definitely not. Salt is so easily corrected. A committed international foodie, I've eaten hundreds of wonderful meals in Seattle, rest of inhabitable u.s., and in multi-starred restaurants throughout France, Italy, Spain and elsewhere, and do not understand this oddity at HTCAW. Nowhere would this stand as quality. What is going on? Perhaps more feedback is needed directly to HTCAW. Please help, if you so believe.

0
★☆☆☆☆

Have been twice to HTCAW. First time, shrimp appetizers were nearly unedible due to SALT, though rest of meal was great.
Just returned from second try with group of friends. Everything was way OVER SALTED. I asked the wait person who brought out our dishes if by chance our chickpeas had been salted twice, and he said, with some clear distain, that they used salt a lot. Someone needs to do an intervention. The food here is either lovely or definitely not. Salt is so easily corrected. A committed international foodie, I've eaten hundreds of wonderful meals in Seattle, rest of inhabitable u.s., and in multi-starred restaurants throughout France, Italy, Spain and elsewhere, and do not understand this oddity at HTCAW. Nowhere would this stand as quality. What is going on? Perhaps more feedback is needed directly to HTCAW. Please help, if you so believe.

.

The four of us arrived at 6pm on a thursday night. Hearing that there was a two hour wait, we went elsewhere and spent over 300 on dinner...we'd have preferred to have spent it at How To Cook A Wolf but who wants to wait two hours for a table? The owners should reconsider their decision regarding their "no reservations" policy.

1
★★☆☆☆

The four of us arrived at 6pm on a thursday night. Hearing that there was a two hour wait, we went elsewhere and spent over 300 on dinner...we'd have preferred to have spent it at How To Cook A Wolf but who wants to wait two hours for a table? The owners should reconsider their decision regarding their "no reservations" policy.

.

I'm not sure when everyone else was there (all the bad reviews- I disagree with all of them)
We were seated promptly, greated warmly by Mario and our server. We had a wonderful bottle of wine and a multicourse dinner. We enjoyed every dish and thought that the preparations and presentations were exquisite. My husband and I are inthe industry, so we appreciate simple, ingredient driven dishes. Why overdo it if you are getting the top of the line product. Let it shine!
I think that Ethan got it right. I am sad to see so many who didn't see it in the light I did.
I loved it.

2
★★★★★

I'm not sure when everyone else was there (all the bad reviews- I disagree with all of them)
We were seated promptly, greated warmly by Mario and our server. We had a wonderful bottle of wine and a multicourse dinner. We enjoyed every dish and thought that the preparations and presentations were exquisite. My husband and I are inthe industry, so we appreciate simple, ingredient driven dishes. Why overdo it if you are getting the top of the line product. Let it shine!
I think that Ethan got it right. I am sad to see so many who didn't see it in the light I did.
I loved it.

Pros: The food and service ( we loved mario)

Cons: might be meant for a true gourmet, not an amateur diner.

.

My husband and I love to try new places. Having friends in the industry we try to cut a new restaurant more than a little slack. I have never written a bad revue before this, yet I feel these guys have it coming! The service was so terrible. We could not even get water. We waited forever in between courses. The server was somewhat arrogant and we became quite frustrated. The food was OK. I can not discern based on my own experience why they would have received the rave reviews that they gleened upon their opening. We took clients and dropped close to $600.00 for four people. We could not get food service to save our lives. We left hungry. My review is that "How to cook a Wolf" could use a couple of lessons: "How to serve food" , "How to have manners", and "How to cook anything memorable".

0
★☆☆☆☆

My husband and I love to try new places. Having friends in the industry we try to cut a new restaurant more than a little slack. I have never written a bad revue before this, yet I feel these guys have it coming! The service was so terrible. We could not even get water. We waited forever in between courses. The server was somewhat arrogant and we became quite frustrated. The food was OK. I can not discern based on my own experience why they would have received the rave reviews that they gleened upon their opening. We took clients and dropped close to $600.00 for four people. We could not get food service to save our lives. We left hungry. My review is that "How to cook a Wolf" could use a couple of lessons: "How to serve food" , "How to have manners", and "How to cook anything memorable".

.

I joined 3 friendsat HTCAW and we all looked forward to dining at a 4.5 star rated restaurant. It was a terrible disappointment. The interior was unique and charming. The food I would give 3 stars, not bad but rather average. The portion size was very small. The service was lousy, with constant wait times for every aspect of our service, along with a snotty attitude. The price was unbelievably high; one of the most expensive in the city. We averaged $150 person, and we left hungry.

0
★☆☆☆☆

I joined 3 friendsat HTCAW and we all looked forward to dining at a 4.5 star rated restaurant. It was a terrible disappointment. The interior was unique and charming. The food I would give 3 stars, not bad but rather average. The portion size was very small. The service was lousy, with constant wait times for every aspect of our service, along with a snotty attitude. The price was unbelievably high; one of the most expensive in the city. We averaged $150 person, and we left hungry.

.

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

1
★★★☆☆

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

.

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

0
★☆☆☆☆

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

.

We arrived at about 5:15PM on a Friday evening and got the last table (two of us at a four-top). The wine arrived with crusty bread and about a half-cup of olive oil for dredging (seriously, too much!). The bread looked fine, but my dining mate mentioned that it would have been nice if they'd sliced each slice all the way through (he ended up having to tear through the bread and ended up, despite his best efforts, inadvertently mangling the entire five-slice hunk). The first plate to arrive was the fried almonds; they looked and tasted just like the Marcona almonds currently available at Trader Joe's. Next came the chickpea salad in a wonderful lemon dressing that just woke up my mouth with it's bright, vibrant flavor. The seared sea scallops arrived next and looked good, but a little bland in the presentation. Two scallops, nicely browned on top, atop a smear of white bean puree, all on a white plate. No arugula or other greenery to break up the whiteness of being. We each speared our scallop and dug in...delicious, nicely salty. Again, a bit of greens would have been a great foil for the dish. Finally, the pappardelle is presented. Oh boy...I am a huge cheese fan (nut, raving lunatic, whatever) but I must admit, I was a bit intimidated by the sheer volume of the freshly grated Parmesan topping the pasta. However, after each of us had taken a portion and began eating, the Parmesan magically melted into the papardelle and added just a hint of gooey goodness. The almond pesto was light on the almond and heavy on the pesto; it had a wonderful, earthy green flavor. The lightness of the sauce perfectly complemented the chewy heartiness of the pappardelle pasta.

We looked at the dessert menu and (again, plebe here) after recognizing nothing even remotely resembling a dessert item (Tomato jam? Might be amazing, but ugh), decided to pass.

1
★★★☆☆

We arrived at about 5:15PM on a Friday evening and got the last table (two of us at a four-top). The wine arrived with crusty bread and about a half-cup of olive oil for dredging (seriously, too much!). The bread looked fine, but my dining mate mentioned that it would have been nice if they'd sliced each slice all the way through (he ended up having to tear through the bread and ended up, despite his best efforts, inadvertently mangling the entire five-slice hunk). The first plate to arrive was the fried almonds; they looked and tasted just like the Marcona almonds currently available at Trader Joe's. Next came the chickpea salad in a wonderful lemon dressing that just woke up my mouth with it's bright, vibrant flavor. The seared sea scallops arrived next and looked good, but a little bland in the presentation. Two scallops, nicely browned on top, atop a smear of white bean puree, all on a white plate. No arugula or other greenery to break up the whiteness of being. We each speared our scallop and dug in...delicious, nicely salty. Again, a bit of greens would have been a great foil for the dish. Finally, the pappardelle is presented. Oh boy...I am a huge cheese fan (nut, raving lunatic, whatever) but I must admit, I was a bit intimidated by the sheer volume of the freshly grated Parmesan topping the pasta. However, after each of us had taken a portion and began eating, the Parmesan magically melted into the papardelle and added just a hint of gooey goodness. The almond pesto was light on the almond and heavy on the pesto; it had a wonderful, earthy green flavor. The lightness of the sauce perfectly complemented the chewy heartiness of the pappardelle pasta.

We looked at the dessert menu and (again, plebe here) after recognizing nothing even remotely resembling a dessert item (Tomato jam? Might be amazing, but ugh), decided to pass.

.

After reading all the reviews and the hype about HTCAW, I took my mother up there for a belated Mother's Day dinner. Given the positive reception this place has received, we bore the 2 hour wait with a smile (and beer at Hilltop) and entered with high hopes.

As you might expect from the title, our hopes were dashed. The appetizers were promising--a very solid beef carpaccio and a tasty but not exceptional arugula/pecorino/salami salad. The latter just didn't have much to it. More arugula would have been welcome.

We ended our appetizers with the much vaunted scallops and I will echo some previous comments. These were a bit overcooked and situated in some sort of cream sauce, which I thought was bland at best. Totally disappointing.

Our entree dishes gave us hope. We started with the agnolloti, which was very good; however, the follow-ups--the pesto tagilatelle and spaghetti with clams and hot red pepper were avg at best. My wife mentioned that she probably could have accomplished these latter dishes at home. I agree.

All is all, it was certainly not the worst meal we have ever had. The atmosphere is indeed splendid and I thought the service was very good. Additionally, the wine prices were reasonable.

To me, HTCAW plays on Seattlites' tendancy to become enamored with the looks of a restaurant while forgetting to objectively taste the food. Likewise, the small plates trend is getting pretty old. Yeah, it makes you feel good to share dishes with friends, but when you're charging $15 bucks for a small plate of avg pasta, it's called a rip off.

1
★★☆☆☆

After reading all the reviews and the hype about HTCAW, I took my mother up there for a belated Mother's Day dinner. Given the positive reception this place has received, we bore the 2 hour wait with a smile (and beer at Hilltop) and entered with high hopes.

As you might expect from the title, our hopes were dashed. The appetizers were promising--a very solid beef carpaccio and a tasty but not exceptional arugula/pecorino/salami salad. The latter just didn't have much to it. More arugula would have been welcome.

We ended our appetizers with the much vaunted scallops and I will echo some previous comments. These were a bit overcooked and situated in some sort of cream sauce, which I thought was bland at best. Totally disappointing.

Our entree dishes gave us hope. We started with the agnolloti, which was very good; however, the follow-ups--the pesto tagilatelle and spaghetti with clams and hot red pepper were avg at best. My wife mentioned that she probably could have accomplished these latter dishes at home. I agree.

All is all, it was certainly not the worst meal we have ever had. The atmosphere is indeed splendid and I thought the service was very good. Additionally, the wine prices were reasonable.

To me, HTCAW plays on Seattlites' tendancy to become enamored with the looks of a restaurant while forgetting to objectively taste the food. Likewise, the small plates trend is getting pretty old. Yeah, it makes you feel good to share dishes with friends, but when you're charging $15 bucks for a small plate of avg pasta, it's called a rip off.

.

I am all for the small neighborhood establishment, but this place is not worth your hard earned dollar for the food or lack of service. The drinks were the only "ok" part of the experience, but their inventory is very limited. Their wine selection seemed descent, but very pricey. If you want to take a friend or spouse out to "eat" and have a few drinks a piece, you can expect to pay $100.00 (with tip & tax) here for a small chick-pea salad & the other dish being (2) sea-scallops on top of a bland bean puree paste. They never brought the 3rd dish, and when we arrived & had to sit at the bar, we had to flag the bartender down to find out who our server was after about 20-30 minutes. TO SUMMARIZE - THE PRICES ARE HIGH & SERVICE WAS POOR. If you live close to this place and want just a drink or a glass of wine before going somewhere else, this is an "ok" place to do that, but you may have to wait in line because this place is tiny.

0
★☆☆☆☆

I am all for the small neighborhood establishment, but this place is not worth your hard earned dollar for the food or lack of service. The drinks were the only "ok" part of the experience, but their inventory is very limited. Their wine selection seemed descent, but very pricey. If you want to take a friend or spouse out to "eat" and have a few drinks a piece, you can expect to pay $100.00 (with tip & tax) here for a small chick-pea salad & the other dish being (2) sea-scallops on top of a bland bean puree paste. They never brought the 3rd dish, and when we arrived & had to sit at the bar, we had to flag the bartender down to find out who our server was after about 20-30 minutes. TO SUMMARIZE - THE PRICES ARE HIGH & SERVICE WAS POOR. If you live close to this place and want just a drink or a glass of wine before going somewhere else, this is an "ok" place to do that, but you may have to wait in line because this place is tiny.

Pros: "OK" DRINKS

Cons: Overpriced Food, tiny portions, food lacked "pop" for the price, tiny restaurant

.

I went to How to Cook A Wolf for the first time because my boyfriend said it was a new and good place, I walked in and was immediately comfortable in the cozy intimate interior. We were seated and our waiter Clayton, was full of smiles and new the menu really well. The food was well seasoned and beautifully plated. Our Gratini with Manila Clams and Speck was something i have never tried before, the texture was balanced and absolutely tasty. Our Procuitto was well sliced, and plated wonderfully. I highly reccomend this restaurant to anyone who wants to enjoy great people, great food, and a welcoming environment. Congratulations to Chef Ethan Stowell for opening a wonderful restautant. Also congratulations to the men behind the mask, Chef Jason and Chef Ryan. They are able to produce delicious and beautifull food in a short amount time. With a 20 item menu, and two men cooking, they are talented, and I can't wait to see whats on the menu tonight!

2
★★★★★

I went to How to Cook A Wolf for the first time because my boyfriend said it was a new and good place, I walked in and was immediately comfortable in the cozy intimate interior. We were seated and our waiter Clayton, was full of smiles and new the menu really well. The food was well seasoned and beautifully plated. Our Gratini with Manila Clams and Speck was something i have never tried before, the texture was balanced and absolutely tasty. Our Procuitto was well sliced, and plated wonderfully. I highly reccomend this restaurant to anyone who wants to enjoy great people, great food, and a welcoming environment. Congratulations to Chef Ethan Stowell for opening a wonderful restautant. Also congratulations to the men behind the mask, Chef Jason and Chef Ryan. They are able to produce delicious and beautifull food in a short amount time. With a 20 item menu, and two men cooking, they are talented, and I can't wait to see whats on the menu tonight!

Pros: great food, great service, beautifully decorated.

Cons: Closed on Tuesdays and Wednesday, and there is a small wait

.

I went to How to Cook a Wolf for the first time recently and cannot wait to go back. Our server, Alex, was attentive, honest, and helpful. My friend and I ordered the beef carpaccio, castelvetrano olives, baked polenta, and the seared sea scallops. Everything was delicious and it was the perfect amount of food for two moderately hungry people. I highly recommend ordering a bunch of small plates instead of one of their pastas (although I have yet to try them, I have trouble imagining they are like Chinese noodles, as the last reviewer stated). The olives were of such high quality that they tasted of butter and chardonnay; the sea scallops were perfectly cooked and were accompanied by a mushroom-white bean puree. Besides having great food and fantastic service, the restaurant is also both intimate and welcoming, with a beautifully sloping ceiling and the perfect amount of light. Forget what the guy below me said- there's a reason How to Cook a Wolf is so popular. Check it out for yourself...if you can get in.

2
★★★★★

I went to How to Cook a Wolf for the first time recently and cannot wait to go back. Our server, Alex, was attentive, honest, and helpful. My friend and I ordered the beef carpaccio, castelvetrano olives, baked polenta, and the seared sea scallops. Everything was delicious and it was the perfect amount of food for two moderately hungry people. I highly recommend ordering a bunch of small plates instead of one of their pastas (although I have yet to try them, I have trouble imagining they are like Chinese noodles, as the last reviewer stated). The olives were of such high quality that they tasted of butter and chardonnay; the sea scallops were perfectly cooked and were accompanied by a mushroom-white bean puree. Besides having great food and fantastic service, the restaurant is also both intimate and welcoming, with a beautifully sloping ceiling and the perfect amount of light. Forget what the guy below me said- there's a reason How to Cook a Wolf is so popular. Check it out for yourself...if you can get in.

Pros: service, food quality, constantly changing menu

Cons: the wait can be long on weekends

.

Seattle's food critics must be disconnected from reality. Some keep saying how good is HTCAW. Have they been there? Hard to believe considering that on two occasions we had SLOW and PRETENTIOUS service and mediocre to plain bad food. Do they serve pasta or Asian noodles? Our pasta was translucent. Are you kidding me? The scallops very cold in the middle. Of course the server argued that they are suppose to be on the rare side and we know that but when properly cooked, they get to a 'warm' temperature, not stone cold. I could keep going, but why?

0
★☆☆☆☆

Seattle's food critics must be disconnected from reality. Some keep saying how good is HTCAW. Have they been there? Hard to believe considering that on two occasions we had SLOW and PRETENTIOUS service and mediocre to plain bad food. Do they serve pasta or Asian noodles? Our pasta was translucent. Are you kidding me? The scallops very cold in the middle. Of course the server argued that they are suppose to be on the rare side and we know that but when properly cooked, they get to a 'warm' temperature, not stone cold. I could keep going, but why?

.

The interior of the restaurant is very inviting and warm, and our waiter was very attentive and friendly. This did not make up for the extremely average food that was brought to our table. Everything from appetizers and salad to pasta dishes were not very impressive.

1
★★★☆☆

The interior of the restaurant is very inviting and warm, and our waiter was very attentive and friendly. This did not make up for the extremely average food that was brought to our table. Everything from appetizers and salad to pasta dishes were not very impressive.

Pros: ambience

Cons: food

.

With only six tables and three waiters you would think that service would be swift and attentive. You would unfortunately be wrong. We sat at our table for 20 minutes before we were served water or our drink order was taken. Once appetizers and a bottle of wine were ordered we again waited about 15 minutes for either to appear on our table. I must say the olives and roasted almonds that we ordered as our appetizers were quite tasty.

The menu is limited to about twenty or so items. We each ordered two items to share family style and the resulting eight plates were the perfect amount of food for us. We had four unremarkable pastas, the only one that stood out for me was the take on Carbonera. It was decent, but the problem is that I make an awesome carbonera and why would I want to pay money for something I can do better? The four other plates were stuffed quail, seared scallops, chicken liver ravioli and seared polenta. Nothing really stood out among these four dishes either, the scallops were well cooked, but I can get good scallops anywhere (I can cook better scallops). Overall the dinner was mediocre at best with a couple of dimly shining stars that could be recreated elsewhere in a better fashion.

When the dessert menu was presented to us it contained three items, sorbet, gelatto and a cheese tray. The only item they had available from that menu was the cheese tray, the had no sorbet or gelatto which was odd since we were the first seating of the night. Luckily none of us cared for any dessert anyway. If the food was good I wouldn't have minded the price we ended up paying, but for such mediocre food it was too spendy.

0
★☆☆☆☆

With only six tables and three waiters you would think that service would be swift and attentive. You would unfortunately be wrong. We sat at our table for 20 minutes before we were served water or our drink order was taken. Once appetizers and a bottle of wine were ordered we again waited about 15 minutes for either to appear on our table. I must say the olives and roasted almonds that we ordered as our appetizers were quite tasty.

The menu is limited to about twenty or so items. We each ordered two items to share family style and the resulting eight plates were the perfect amount of food for us. We had four unremarkable pastas, the only one that stood out for me was the take on Carbonera. It was decent, but the problem is that I make an awesome carbonera and why would I want to pay money for something I can do better? The four other plates were stuffed quail, seared scallops, chicken liver ravioli and seared polenta. Nothing really stood out among these four dishes either, the scallops were well cooked, but I can get good scallops anywhere (I can cook better scallops). Overall the dinner was mediocre at best with a couple of dimly shining stars that could be recreated elsewhere in a better fashion.

When the dessert menu was presented to us it contained three items, sorbet, gelatto and a cheese tray. The only item they had available from that menu was the cheese tray, the had no sorbet or gelatto which was odd since we were the first seating of the night. Luckily none of us cared for any dessert anyway. If the food was good I wouldn't have minded the price we ended up paying, but for such mediocre food it was too spendy.

Pros: decor is interesting

Cons: service, food is bland and boring

.

Had a private function on a Wed evening when it was closed to the public. Unbelieveable food starting with the white bean spread on rustic bread. We had everything family style and it seemed the food just kept coming. Another favortite was rabbit boulganaise - rich and creamy with an beautiful blend of flavors. And the scallops had just the right amount of crunch on the outside and smooth and tasty on the inside. The beet and bl orange salad was another favorite. Service was attentive as we had the entire restaurant to our party of 16. I'd love to try How To Cook A Wolf again.

2
★★★★★

Had a private function on a Wed evening when it was closed to the public. Unbelieveable food starting with the white bean spread on rustic bread. We had everything family style and it seemed the food just kept coming. Another favortite was rabbit boulganaise - rich and creamy with an beautiful blend of flavors. And the scallops had just the right amount of crunch on the outside and smooth and tasty on the inside. The beet and bl orange salad was another favorite. Service was attentive as we had the entire restaurant to our party of 16. I'd love to try How To Cook A Wolf again.

Pros: Private function, ambience

Cons: parking

.

If you love to pay too much for your food AND be ignored by an arrogant waiter after waiting almost an hour AFTER you reservation, that this is the place for you!

We tried dining here early on a Friday night. Big mstake. not only were they so short staffed, they couldn't bring us water or menus. They didn't even manage to bring us all the food we ordered until AFter the dessert arrived! Our final two dishes arrived an unbelieveable hour and 20 minutes after we ordered! No matter that we had already waited in the resturant almost an hour before being seated. When we finially got a hold of the waiter for an explaination (no easy task), we were told that "to have to food trickle out is artistic and innovative...it's the style of the restuarant". What?!? Soundslike a sad justification for bad management, a poorly run kitchen and/or a stoned waitstaff.

But are the pasta dishes supposed to arrive cold? At $16 dollars for tuna pasta, I found the tiny dish to be salty and the chunks to meat to be overcooked. Did I mention it arrived cold! Also the two meager scallops were oily and otherwise bland. Same with the squid salad. Oily, but otherwise very ordinary, slightly bland and not worth $12.

Plates are quite small. Our waiter said people typically order 3 per person, although I was still hungary after my three dishes.

Most dishes weren't innovative or exciting. Olive oil and salt were the predominant flavors is every dish. The more we ate the more the dishes tasted the same.

At the end of the night I left feeling ripped off.

Overall, I think the resturant is poorly run and does not warrant charging these high prices for such small plates.

0
★☆☆☆☆

If you love to pay too much for your food AND be ignored by an arrogant waiter after waiting almost an hour AFTER you reservation, that this is the place for you!

We tried dining here early on a Friday night. Big mstake. not only were they so short staffed, they couldn't bring us water or menus. They didn't even manage to bring us all the food we ordered until AFter the dessert arrived! Our final two dishes arrived an unbelieveable hour and 20 minutes after we ordered! No matter that we had already waited in the resturant almost an hour before being seated. When we finially got a hold of the waiter for an explaination (no easy task), we were told that "to have to food trickle out is artistic and innovative...it's the style of the restuarant". What?!? Soundslike a sad justification for bad management, a poorly run kitchen and/or a stoned waitstaff.

But are the pasta dishes supposed to arrive cold? At $16 dollars for tuna pasta, I found the tiny dish to be salty and the chunks to meat to be overcooked. Did I mention it arrived cold! Also the two meager scallops were oily and otherwise bland. Same with the squid salad. Oily, but otherwise very ordinary, slightly bland and not worth $12.

Plates are quite small. Our waiter said people typically order 3 per person, although I was still hungary after my three dishes.

Most dishes weren't innovative or exciting. Olive oil and salt were the predominant flavors is every dish. The more we ate the more the dishes tasted the same.

At the end of the night I left feeling ripped off.

Overall, I think the resturant is poorly run and does not warrant charging these high prices for such small plates.

Pros: decor

Cons: food, service, value, parking, management, reservations were useless, crowded

.

Over ambitious small plates that fall flat and absent service make a bad combination, especially at this pricepoint.

Our party of four waited 1.5 hours for seating than ANOTHER 30 minutes for menus! We did not get food, including bread or water, until we had been there over 2 hours. The couple next to us said they had been waiting 40 minutes after they finished their dessert, just so they could pay their bill and leave. No wonder the prices are high... they can't turn tables more than once a night!

Once we did get our food, we found only 2 of the 8 dishes we ordered were worth trying again. Keep in mind a $12 order of scallops includes only 2 scalllops. Oh, and they were cold by the time they arrived. So was the first pasta dish. Our water glasses were never refilled and we ended up going over to the bar to get more wine.

I do have to say the sliced duck with beets was tender and flavorfull. The decor is innovative: An inverted skateboard park sort of thing. Noise level was comfortable for a crowded, small space.

Just keep in mind that turn turn a profit, the markup on menu items is huge. Plates are smaller than you will fnd at most tapas places small. Expect to order 3 per person. Unless they learn to turn tables faster, I predict they will have to raise prices further or force custiners to endure even greater wait time for only marginal food.

Seattle has FAR better options if you want to spend $70 per couple on dinner.

I give it 12 months before it perishes

1
★★☆☆☆

Over ambitious small plates that fall flat and absent service make a bad combination, especially at this pricepoint.

Our party of four waited 1.5 hours for seating than ANOTHER 30 minutes for menus! We did not get food, including bread or water, until we had been there over 2 hours. The couple next to us said they had been waiting 40 minutes after they finished their dessert, just so they could pay their bill and leave. No wonder the prices are high... they can't turn tables more than once a night!

Once we did get our food, we found only 2 of the 8 dishes we ordered were worth trying again. Keep in mind a $12 order of scallops includes only 2 scalllops. Oh, and they were cold by the time they arrived. So was the first pasta dish. Our water glasses were never refilled and we ended up going over to the bar to get more wine.

I do have to say the sliced duck with beets was tender and flavorfull. The decor is innovative: An inverted skateboard park sort of thing. Noise level was comfortable for a crowded, small space.

Just keep in mind that turn turn a profit, the markup on menu items is huge. Plates are smaller than you will fnd at most tapas places small. Expect to order 3 per person. Unless they learn to turn tables faster, I predict they will have to raise prices further or force custiners to endure even greater wait time for only marginal food.

Seattle has FAR better options if you want to spend $70 per couple on dinner.

I give it 12 months before it perishes

Pros: duck salad

Cons: service, price point, wine list, food temperature, wait time, value, food

.

I went here on a whim with my boyfriend considering we live down the street and go by this place everyday...the place is small, but intimate and not too 'I'm a trendy restaurant'. Anyway, long story short; the food was authentic and fantastic. We only had two items from the menu (the fregola and the agnolotti)...don't expect huge fat American style portions, trust me, you'll be satisfied with the smaller sizes because of the richness of each dish. I will definitely be returning because I think I'll be forever addicted to the agnolotti!! Seriously, it was that good. Service was great, not too cheesy, not too pretentious. Everything about this place is A+

2
★★★★☆

I went here on a whim with my boyfriend considering we live down the street and go by this place everyday...the place is small, but intimate and not too 'I'm a trendy restaurant'. Anyway, long story short; the food was authentic and fantastic. We only had two items from the menu (the fregola and the agnolotti)...don't expect huge fat American style portions, trust me, you'll be satisfied with the smaller sizes because of the richness of each dish. I will definitely be returning because I think I'll be forever addicted to the agnolotti!! Seriously, it was that good. Service was great, not too cheesy, not too pretentious. Everything about this place is A+

Pros: Umm, the food!!!

Cons: None

 

Wait, you're the expert.

If you've been to or used How To Cook A Wolf, leave a review.

It's easy, only takes a couple of minutes and you'll help thousands make an informed decision.



Write a Review