Ethan Stowell’s third restaurant brings a different twist to Queen Anne’s usual stroller scene. How to Cook a Wolf is modern, chic and cozy - a nice, grown-up place to get a drink & a snack. Andrew & I went early last Saturday evening and snagged a seat at the bar - the place was filled within 45 minutes.
The small, constantly changing menu is seasonal with an Italian feel - creative crostinis, cured meat plates, great little salads, etc. Wolf has a full bar with wines by the glass and bottle.
The Tuna Confit Salad with Creamy Saffron Dressing and Haricots Verts was absolutely divine. It was refreshing, light, and full of flavor - perfect for a sunny day.
The prosciutto plate was beautifully presented on a wooden cheese board drizzled with olive oil and garnished with Parmigiano-Reggiano. I was glad there was two of us and that the server gave us some bread at the beginning, because 15 slices of cured meat can be a little daunting otherwise.
The Anchovy Crostini with Tapenade was even better than I had anticipated. The bread was warm and crisp, but the tapenade and white anchovy fillets were cool - it was a delicious contrast of flavors, textures and temperatures.
Three appetizers, one martini and a glass of red wine set us back just over $60. Wolf isn’t a cheap date, to be sure, but the food, wine and atmosphere were delicious - - and the lack of screaming children made it priceless.
How to Cook a Wolf
2208 Queen Anne Avenue North
Seattle, WA
206.838.8090
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