How To Cook A Wolf is one of four of Ethan Stowell’s Seattle area restaurants. It exemplifies fresh ingredients…whether it be Scallops, Proscuitto di Parma, Pork Belly or those ingredients that decorate the plate, like peas, sultans, mushrooms, and more. The pasta is handmade daily. Located atop of Queen Anne hill, it offers a small outdoor dining and a window/door that opens to let the light in for the rest of us. Choose a table or sit at the bar. The decor is northwest, rustic, simple. I appreciated the cork, slate entry, stone, wood walls/ceiling, and metal.
The plates are meant to be shared, so order a variety and share, share, share. Our party enjoyed the following plates on this visit:
- Bruschetta – Eggplant Caponata, Smoked Branzino
- Beets – Arugula, Panzanella, Ricotta
- Baby Greens – Toasted Pistachio, Roasted Shallot, Sultans (favorite dish #1)
- Spring Legumes – Soft Boiled Egg, Bacon, Pecorino-Toscano
- Striped Bass – Sea Beans, Mussels, Radish
- Scallops – English Peas, Bacon, Beech Mushroom (favorite dish #2)
- Tagliarini – Spring Onion Pesto, Hazelnuts, Pangrattato
- Gnocchi – Peas, Morels, Parmigiano
- OK to skip the dessert, instead try (see below):
- Limoncello. Wine. Prosecco.
A bit of a gem I would say. Open daily 5 – 11 pm. Reservations recommended. And what else is on the menu? “Ethan Stowell’s New Italian Kitchen” cookbook. http://ethanstowellrestaurants.com/howtocookawolf/
Next @ESRseattle stop? Tavolata.