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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/
  • 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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Diner Reviews
  • "I had dinner here with a friend. It was fine, nothing special. The service was pretty workmanlike-- the woman who refilled our waters sloshed water all over our table twice during the course of the meal. We had the beet salad, which was good but nothing special, and the scallops, which came with these weird, grisly chunks of artichoke hearts. Our pasta dish was the highlight of the meal-- radiatore with crab. The pasta was great. Dessert was a chocolate brownie type cake that was hard and dry-- we didn't finish it. Overall, kind of a disappointing dinner but I do like the cozy space and the fact that the restaurant's within walking distance of our house."
    Dined on 7/23/2014
  • "The beet salad and semolina gnocchi were amazingly delicious. We also enjoyed all the other dishes as well. They serve family style, but you can easily split four dishes between two people. Reservations are important as the venue is very small!"
    Dined on 7/20/2014
  • "Your agreement with my rating will depend on if you like small plates, staggered service and that trendy way that restaurants now encourage you to share your orders. How to Cook a Wolf does just that. You order, and even if you've ordered separately from your dining companions, they bring the items one-after-another so you can try everything. That's great if you want to try the other person's food, but what if you don't? That question aside, the things I intended to eat were delicious! I started with the soft cooked chilled eggs, with lump crab meat and salt and vinegar potato chips, and it was an absolutely divine bite (several, in fact). And then I had spaghetti. So simply titled, but with anchovies and mint it was subtly elevated."
    Dined on 7/11/2014
  • "This is one of my favorite restaurants! Paste always done to perfection. Staff very welcoming. Small so to get a table you have to plan ahead, but the bar is a good choice if you didn't reserve a space. Fried Stuffed olives were new and fun :)"
    Dined on 7/3/2014
  • "This is a very good restaurant for the food, service and atmosphere. The only down side for me was the tables are too close if your with one other. Its a bit clostrophobic."
    Dined on 6/30/2014
  • "The host greeted us with an arrogant attitude and was visibly upset at us for arriving 20 minutes early for our reservation. We would have been perfectly happy enjoying a glass of wine and we certainly did not expect our table to be ready. We were essentially told that the restaurant did not want us inside and that we needed to leave. There are plenty of more tactful and kind ways to handle the fact that the restaurant is very small. He was incredibly rude. He is paid to greet people and help guests enjoy what should be a special evening at one of the city's nicest restaurants. Instead he almost ruined our evening."
    Dined on 6/28/2014
  • "I can now check learning how to cook a wolf off my bucket list. Kidding. But really, the food was really great. Between three people, we shared three small plates, two pastas and a bottle of wine. Perfect amount of food. Came out quickly. Tasted delicious. Service was great. What else could you want?"
    Dined on 6/23/2014
  • "This is my second visit to this restaurant, I had really wanted to love it the first time and now the second time but honestly, it's just okay. The food was a bit salty. To be honest, the food was quite simple prepared with quality ingredients but the complexity and depth of taste was not there for me. The service was not that great either, pretty much felt ignored most of the time."
    Dined on 6/16/2014
  • "Food: interesting combinations forming fairly subtle (= bland) results. Nothing stood out as "wow, that's delicious!" Service: way too vigilant; staff should be more discerning about customers' private conversations (i.e. if we're obviously in deep conversation, we obviously don't need anything at the moment. It's a tiny restaurant; we can easily flag you down if we need something!). Ambience: tables are too close together. Either make it a real communal experience or give us a few inches more space. Claustrophobic."
    Dined on 6/14/2014
  • "There was a group of 6 so if we had many more we'd be taking up a big chunk of the restaurant. Between all of us we had the Salumi Board, Soft Cooked Egg, Roasted Beets, Gnocchi, Campanelle, Ravioli and Halibut. We also had some fabulous desserts. Everyone enjoyed the food and said we'd go back."
    Dined on 6/14/2014
  • " I was the least impressed with the food of our group of 4. The prices are high for small portion plates, almost tapas style. The food was interesting and I don't mean that in a negative way. For special occasion or something different, perfect but be prepared to spend some money."
    Dined on 6/9/2014
  • "The food was good, however the limited menu should afford the ability to be exceptional."
    Dined on 6/8/2014
  • "My husband and I celebrated our wedding anniversary here for the second year in a row. Wolf is SO much fun and the food is amazing and eclectic. The bruschetta was absolutely delicious and the spaghetti was expertly prepared. We will go back and back and back!"
    Dined on 6/6/2014
  • "Delicious all around! Every dish we tried had a perfect infusion of flavours..."
    Dined on 6/3/2014
  • "This is a gem. Excellent service, and wonderful dishes very well prepared. "
    Dined on 6/1/2014
  • "This is my to-go restaurant whenever I have friends visiting. It's ambient decor makes it a perfect spot to catch up. The food is wonderful, small dishes you can share so everyone can try everything. The pasta is freshly made and is always a treat. The only sad thing is that their menu is constantly changing which means some of my favorites have disappeared. But that just means there's always new things for me to try. My server was extremely friendly and during one of my visits, she even gave us some of their fresh made pasta to take home. I have to say the fresh made pasta tastes better than any of the store-bought dried variations. This place is always packed, so I would recommend making reservations a couple days before going."
    Dined on 5/29/2014
  • "Went for my fiance's birthday dinner and it was the perfect spot! Great food and service, with wonderful wine. We made reservations in advanced since it's a rather small place. "
    Dined on 5/27/2014
  • "Excellent cocktails & an interesting blend of flavors and food options. Pastas are fantastic -- hearty, savory & flavorful. Salt is a favorite seasoning technique. "
    Dined on 5/6/2014
  • "Spartan trendy - good small plates. Not overly impressed but decent none the less"
    Dined on 5/4/2014
  • "Smallish, but hip restaurant with amazing tasting entrees. The smoked salmon was delicious, as was the pasta. Well worth the trip from Las Vegas to the Pacific Northwest. Not set up for large family outings, but great and unusual flavor combinations."
    Dined on 4/30/2014
  • "Fishy crab. Amazing chicken liver pâté'. Great grilled baby octopus. Rediculously giant, dense, chewy gnocchi. Best part was our great server and the delicious lady Grey."
    Dined on 4/18/2014
  • "We were given a gift certificate for this restaurant. Waitress was very helpful in explaining style and quantities of food which aided our ordering. The main pasta dish, big enough for two, was very good, and with two small plates (not really so small) was plenty for a meal. Restaurant is very small but relatively quiet. Recommend reservations which we did do as restaurant is too small to accommodate drop ins. Menu changes frequently so although we looked online ahead there were differences. Food is reasonably priced and although wine list is extensive it is also very expensive. No house wines!"
    Dined on 4/18/2014
  • "I came here with a few friends for Restaurant Week and had an amazing experience. Each plate that came out, looked perfectly curated for deliciousness - and it was! My friends and I truly enjoyed the food and the drinks. The atmosphere was lively and comfortable. I'm looking forward to going back again!"
    Dined on 4/16/2014
  • "I wanted to go here for years and finally had the chance during restaurant week. The service was snooty and not at all welcoming and the food was just okay. The host and server weren't exactly "rude" but considering people come here for an experience they could have been MUCH more welcoming and friendly. Disappointing since I had looked forward to it for weeks. Definently felt like we were treated differently than non restaurant week folks. Won't be back. "
    Dined on 4/14/2014
  • "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
  • "Horrible food and equally horrible service. Leftovers became instant garbage!"
    Dined on 4/10/2014
  • "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
  • "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
  • "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
  • "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
  • "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