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  • How To Cook A Wolf

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How To Cook A Wolf
How To Cook A Wolf

How To Cook A Wolf Details

  • Dining Style: Casual Dining
  • Website: http://www.ethanstowellrestaurants.com/howtocookawolf/
  • Email: info@ethanstowellrestaurants.com
  • Phone: (206) 838-8090
  • Hours of Operation: Dinner: 7 days a week, 5:00pm - 11:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Italian, Northwest
  • Executive Chef: Michael Gifford
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Beer, Counter Seating, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Wheelchair Access, Wine

Getting there

  • Cross Street: Boston St
  • Parking: Street Parking
A word from How To Cook A Wolf
This neighborhood restaurant atop Queen Anne is the most intimate of those in the Ethan Stowell family. As a nod to the restaurant’s literary namesake, Chef Michael Gifford repeatedly impresses by doing so much from this tiny kitchen. The continually changing, Italian-inspired menu focuses on smaller plates and fresh, daily-made pastas, typically enjoyed family style in the cozy, wood-clad dining room. Stop by the Queen Anne Farmer's Market before dinner, and you might see Chef Gifford gathering ingredients for that night's menu. Have dinner at the bar and sip Prosecco while watching the kitchen create. Continued
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerItalian
Diner Reviews
  • "Our server explained how the restaurant worked and we followed her suggestions. Just the right amount of food by ordering one small plate and one pasta plate each and then sharing. The food comes out as ready instead of sitting in the kitchen. Best dish we had were the gnocchi with fresh peas and shoots. The restaurant is very small and there were as many employees as diners."
    Dined on 4/12/2014
  • "I enjoyed my dinner with my boyfriend here for restaurant week. The food was delicious but the portions were small as expected from a high end restaurant. The restaurant itself was small so it is difficult to get reservations, but the ambience is great for a romantic night out or having drinks with a couple of friends."
    Dined on 4/7/2014
  • "Loved the restaurant week 3 course. Scallops were buttery and yum!! Sausage was excellent. Chick pea salad was creamy and fresh. The professor was an excellent cocktail! :-)"
    Dined on 4/8/2014
  • "I've been trying to get reservations here for a long time for a girls night. I decided that I may have better luck getting reservations for just two and I did. Now I know why- the place is very small but intimate in a charming way. The drinks were creative and the food was great. I would absolutely go back!"
    Dined on 4/9/2014
  • "Seattle Restaurant Week menu was a far cry from what appeared online. I made my reservation based on the online menu because it featured dishes that all three of us would like and could eat. None of the items we wanted were on the actual menu at the restaurant. I can understand a substitution or two but this was what I would call a "bait and switch" scam. This has never happened to me before and I have been going to 2 to 4 restaurants each time Seattle Restaurant Week comes around for many years. All my other dining experiences have been wonderful. The rum cocktail, however, was great and I really needed it to ease the situation because I had brought an out-of-town guest and we were both disappointed."
    Dined on 4/9/2014
  • "Went for Seattle Restaurant Week, as I was intrigued by the menu on the SRW website, and wanted to try more of Ethan Stowell's restaurants since I love Staple & Fancy. However, I left disappointed. The SRW menu wasn't at all what was shown online. When I told our waitress, she said it was just a "sample menu" (which isn't mentioned anywhere online). Furthermore, given our Ethan Stowell kick, we had just been to mkt. 2 days prior--and 2 of 3 desserts were exactly the same. So 2 of us skipped the SRW menu, which had been the whole intent of going. The pasta I got was very good, but I believe I've had the same dish at Staple & Fancy. Lesson learned: don't pick more than 1 Ethan Stowell restaurant during SRW, and don't trust the menu online. :("
    Dined on 4/8/2014
  • "The food was lovely, the daffodils were lovely, and the atmosphere was cozy!"
    Dined on 4/6/2014
  • "My only complaint is that the main courses are all pasta dishes. Everything else is small plates(essentially tapas). Would have like to see a bee, chicken, pork and fish dish on the main course list. Salmon bruschetta was awesome, as was tagliatelli with ragu sauce. Decent wine list."
    Dined on 4/5/2014
  • "So much fun; terrific atmosphere and better food. Great place to go with friends or a date night. Great dishes for sharing and trying."
    Dined on 4/5/2014
  • "Amazing food and lovely service. I always love dining at this restaurant when I am in town."
    Dined on 3/27/2014
  • "The food and service was absolutely fabulous! We really enjoyed ourselves!"
    Dined on 3/20/2014
  • "Good food, great service! Had the soft-cooked egg filled w/ crab - excellent Geoduck fritters could have had much more geoduck in them - too heavily battered Roasted Beets were great Ravioli was excellent - the best I've had!"
    Dined on 3/18/2014
  • "Second time to How to Cook a Wolf and it lived up to its high standards once again. Perfectly al dente pasta with just the right amount of flavour. My favourite is the Anchovy spaghetti - has just the perfect balance of salty and spicy with the mint and parsley to lift the composition. Pork shoulder melted in your mouth and the chick pea salad is surprisingly refreshing. Great place to go with a small group (
    Dined on 3/16/2014
  • "It was just too noisy. That wooden ceiling may have been the problem."
    Dined on 3/12/2014
  • "Got last minute reservations on a Monday evening on Opentable. Had a great seat although don't expect a whole lot of privacy because tables are relatively close together (which was fine with us). Ambience is very chill but with a lively feel. Food was amazing - we skipped the pasta and went for more small plates. Octopus plate and carpaccio were my favorites!"
    Dined on 3/10/2014
  • "Four big eaters left full and happy. Lovely chicken liver mousse/pate, great carpaccio, lovely pea risotto. All quite good, really. Noisy, but not as bad as we feared. I wouldn't go there for a romantic dinner, but would happily go there again, with or without friends. Early Sunday night, tables were pretty full, but bar space empty."
    Dined on 3/9/2014
  • "I didn't know quite what to expect when I walked into this restaurant but it was Ethan Stowell and the name is definitely unique! Although it may lead you to believe there is wolf on the menu...rest assured there is not! The most exotic meat being served was goeduck but even that is more common at nicer restaurants. We went with a party of 6 which is probably the most that can be squeezed together in this small intimate dining room. Be sure to make a reservation if you plan to dine here! I tried beef carpaccio, beet salad, tuna, gnoochi Bolognese, quail, risotto and the coconut cake desert. All were made deliciously and served to share with the table. There is an extensive Italian wine list and fun unique cocktails. I recommend trying!"
    Dined on 3/7/2014
  • "Food was great. Meal was spaced out very good, we did not feel rushed at all. The server was very helpful in narrowing down our choices. Very good selection of wine. Definitely get a reservation. If you plan on having a party of more than 4 this may not be the best option."
    Dined on 3/7/2014
  • "The food was excellent, though the baby octopus was overcooked and tasted too smokey. The service was excellent and compensated for the overly smokey flavor with complementary wine. It was a great overall experience and I would certainly recommend it to others."
    Dined on 2/26/2014
  • "I went there on a cold evening in February with a girlfriend. Our server was wonderful - she was very helpful and accommodating to my special needs (gluten-free of course).. Almost everything we had was excellent. I wasn't thrilled about the salt cod/potato fritters - not much flavor & they had been deep fried so long that the crust was hard (not just crunchy but hard). That was the only misstep. The wine that was recommended was excellent. I do, however, dislike how extremely loud the restaurant gets. All those hard surfaces make it difficult to have a conversation without yelling. That seems to be common to most restaurants in Seattle. Some day, when I'm old, I won't be able to eat out because I won't be able to raise my voice that much."
    Dined on 2/20/2014
  • "Yes, the food is good, and nicely presented, but not better than readily available elsewhere. It was the rest of the dining experience that really let me down. Quarters are close, so forget privacy, unless you consider a constant roar, requiring shouting to be heard, a form of privacy. We tried several dishes, with the butternut squash ravioli being the best. The salad was a bit of a pleasant surprise, but the other dishes were merely good. The pasta with sausage was quite disappointing for the price, however."
    Dined on 2/18/2014
  • "A bit noisy due to the closeness of tables, but great food and service. We especially enjoyed our custom-blended cocktails!"
    Dined on 2/21/2014
  • "I meet with girlfriends for dinner once a month. Each of us takes a turn making the reservation. When it's your turn there is pressure to make the right choice. This dinner was met with rave reviews. The food was flavorful and the service spectacular. It is an intimate atmosphere. Menu choices were limited but we were all able to make good choices."
    Dined on 2/21/2014
  • "The Valentine's day prix fixe menu was spectacular. The portions were extremely generous- I don't know which was my favorite dish, but the short rib was unlike any meat I have eaten or will eat. Just amazing from start to end. The service was also outstanding. Would make a reservation and then book a trip to Seattle."
    Dined on 2/14/2014
  • "I picked this restaurant as it was birthday dinner. It was a great find. I would go back! Everything we had was excellent, and I liked that we went home with pasta!"
    Dined on 2/8/2014
  • "Great meal, service, and environment! Food was superb, not rushed, and friendly. Would return tomorrow."
    Dined on 2/7/2014
  • "So loud. They have this huge booth that blasts noise into the rest of the restaurant. Ugh. Terrible service. Waited over 10 minutes for a drink refill."
    Dined on 2/6/2014
  • "We absolutely loved everything. Amazing grilled baby octopus was incredibly tender, melt in your mouth ravioli in brown butter, and perfectly cooked flank steak! Plus, cannot forget the chicory salad! The decor is beautiful with curved wood ceilings and cork tables that everyone in our party wanted. Our service was very helpful and attentive."
    Dined on 1/31/2014
  • "Fantastic couture food in a tight design space ! The egg with crab meat is amazing!"
    Dined on 1/30/2014
  • "The menu combinations are original and delicious. My Chicken Pate was scrumptious.The diced pear, mustard sauce and sesame seeds were perfect with it. The gnocchi was tender and tasty with smoked prosciutto. A guilt-free "medallion" of coconut cake and gelato served as a grand finale. My husband raved about the tasty beet salad. He is not a foodie like me, so this must have been great!"
    Dined on 1/29/2014
  • "As usual, How To Cook A Wolf showed their flair for Italian food during our 4th visit to this local gem. Service was a little lax, but we were there late."
    Dined on 1/25/2014
  • "Very glad they take reservations now. I am way too old to wait an hour for a table. My daughter and I had a lovely dinner, served by charming staff."
    Dined on 1/20/2014
  • "Friendly wait staff. The menu is unique. Each dish popped with flavors in combinations I have never experienced before."
    Dined on 1/15/2014
  • "If it was on the menu here, as everything we had was excellent. Served family style, the three of us were able to try several small plates and pasta dishes. The gnocchi was maybe the finest I've had. For dessert, the malt chocolate budino was delicious - think of Whoppers turned into pudding with whipped cream. Service was the perfect mix of professional and friendly, leaning mire towards the later which is rare amongst trendy spots. They also take reservations for parties of any size which is unusual for such a wildly popular and small restaraunt. Very very good!"
    Dined on 1/15/2014
  • "Servers and Chefs know exactly what they are serving. Ingredients are fresh and local. What is on the menu is usually served for 2-3 people sharing a dish. Ambiance is warm and welcoming. Will plan to dine here again soon."
    Dined on 1/11/2014
  • "Apart from the table not being ready when we arrived, the evening was well run and highly enjoyable. Service from the bar staff was great - very attentive and attention to detail."
    Dined on 1/8/2014
  • "In Upper Queen Anne, this neighborhood gem is worth the trek up that killer hill. Excellent pasta, excellent wine. A weekly favorite."
    Dined on 10/3/2013
  • "While visiting my son in Seattle, I took him to dinner at How to Cook a Wolf. The service was top notch as was the food and we thoroughly enjoyed our meal."
    Dined on 12/29/2013
  • "Amazing fresh flavors coming together with fantastic service for an incredible dining experience!!!"
    Dined on 12/31/2013
  • "Because of feedback from friends and what we had heard, as well as the difficult reservation-making, we expected this to be a very excellent dining experience. Instead we found hamhanded mixed-drinks and a menu that lacked motif. Some of the dishes were excellent, such as the soft-boiled egg with dungeness crab and the beet salad with ricotta and pistachios. The main dish we found to be good but not any sort of revelation that we'd expect at a place that specializes in pasta dishes. Overall, we found it to be something we'd be happy to eat again, but not an OMG-Wow experience like many others nearby that would draw our attention first."
    Dined on 12/27/2013