How to Cook a Wolf - Seattle

WOW, WOW, WOW... we celebrated friend's birthday with 6 of us and was one of the best overall meals in a long time. The restaurant (Queen Anne location) is small, but cozy with a nice ambience. Our server was lovely and attentive. We went family style that allowed us a variety of options! Sea Wolf Sourdough: This bread was divine the fennel honey butter needs to be a staple at my house from here on out. I could have eaten nothing but this bread and been happy. Burrata: always a winner, even with beets Creste di Gallo Pasta: 2 of us proclaimed this as one of the best pastas we've ever had. The pasta was pillowy soft and the light red sauce with boar and the chili crisp was incredible still thinking about it Pork Osu Bucco: We were pretty full by the time this came out, but I highly recommend the meat fell off the bone and was full of flavor. I had to pop my head into the kitchen and give the cooks a clap can't wait to go back.

Visited on Valentine's Day and ordered from their Wolfie Valentine prix fixe menu, which included four shared appetizers, choice of pasta, choice of main, and choice of dessert. Steak tartare it was okay, but pretty bland and under seasoned. Kind of had to rely and the salt flakes on the cracker for seasoning. I also wish the crackers were thicker, or that there were a couple more of them. Ahi crudo pretty good, sauces were tasty and well balanced! Delicata squash with goat cheese this was my favorite of the appetizers. Well cooked, slightly caramelized. Burrata with beets kumquat beets and kumquats were sweet and sour, which complemented the creamy burrata really well. Duck pappardelle pasta was overcooked, so it was kind of mushy. Sauce was a bit plain, but duck was nice and tender. Black trumpet tagliatelle well cooked, and tasty! Huge portion, we ended up taking some home to save space for the main course. Scallops sadly also overcooked, so they were too chewy. I thought the fresh blood orange slices were a bit overpowering, but enjoyed all the other components. Zabuton well cooked, but the cut was fattier than we expected. The rutabaga puree was a unpleasantly bitter. Almond frangipane torte by far our favorite course! Delicious mix of flavors and textures. Only regret was ordering soebetto instead of two tortes. Service overall very attentive, friendly service. The check in was not quite ideal, since there's no space inside to wait for your reservation, so we had to wait outside in the cold. Ambiance cozy and romantic.

Stopped into HTCAW for the first time in several years: 1. Service was lackluster. We sat at the bar and usually expect a certain level of interaction with a bartender. Drinks were left empty, plates weren 't replaced between courses. Etcetera. The included 20% service fee seems to eliminate incentive to provide even a minimal fine dining service experience. The bartender was just there and really didn 't engage us, didn 't ask us how the food was. 2. When we asked what cut the bistecca was, the bartender nor two other servers could identify it. Eventually we were told it was a flank, or sirloin, or Queen Anne cut. You can look it up. This was a hilarious interaction considering the bistecca is $63 dollars. Also, where do you get off charging $63 for a flank or sirloin? 3. Agnolotti, spaghetti, burrata, and greens were overall bland. All the dishes tasted as if they weren 't seasoned. We did enjoy the Osso Bucco and it was the only dish that felt worth it 's menu price 4. Drinks were fine, the wine was good and my martini was well made.

I visited How to Cook a Wolf during restaurant week. I have heard a lot about this spot so I definitely had high expectations. The service was kind of off and on. While we were waiting to be seated we were served complimentary sparkling wine and the hostess was definitely sweet. I do feel like our actually server didn't stand out. We waited a long time even after ordering to be given water, and we were seated outdoors and needed to flag someone down to replace the gas tank in our heater. I was really looking forward to trying the wild boar bolognese, but we were informed by our server that they had run out, I wish we were offered some kind of alternative or at least a recommendation for a different dish! Regardless we had a really good time, the food was very tasty and I would come back again! The restaurant week menu was definitely a good way to try out some of the menu items.

Dishes were all super yummy!! Highly recommend the pork chops (weren't dry at all), ravioli, and the squid ink pasta. My one complaint was we got there early when it was still fairly empty but food took a long while (30-40 min). Sitting outside was so blissful, they have a good outdoor deck. I'd come back again!