How to Cook a Wolf - Seattle, Washington

Martín A.

Me encantó. Profesionales a cargo . Felicidades.

Alan W.

Somethings are top notch, like the carpaccio, and polenta are creative and excellent executions. But the beans with the pork chop were unevenly cooked. Some mushy and tendor and some aldente.

The canoli was a miss, tasting of underseasoned under sweetened pistachio paste with no accompanying sauce to adjust it's lack of sweetness.

It's good, I think if you picked some specific dishes and reasonably priced pastas you will have a good time. But some dishes are too expensive for it to not execute better.

Rachel D.

My husband and I went to How to Cook a Wolf for our anniversary dinner last night. I had reserved an indoor table, but the weather was so nice we asked to sit outside when we arrived. Absolutely no problem! Troy, our server (who we met last time we were there and remembered us), was attentive and delightful. The food was AMAZING! We started with the baby gem salad, burrata with beet/rhubarb sauce, and the ahi tuna crudo. All were prepared beautifully, came to the table in a timely manner and lit our palettes! For dinner, my husband had the pork chops and I enjoyed one of the best steaks I've very had. They brought us little glasses of champagne and everyone on the staff wished us a Happy Anniversary. I love this place and we will return for family celebrations as well as when we just want to experience fine dining at its best.

Alexandre B.

Service was basic—nothing outstanding or particularly memorable. The biggest issue is the 22% mandatory service charge added before tax, with no option to adjust. For that kind of fee, you'd expect standout service, but it just wasn't there. They should build this charge into menu prices. Overall, good, but be prepared to spend more than expected, especially for a pasta restaurant.
Great food—creative, flavorful, and different from typical Italian. The pastas and small plates are excellent, though prices are high (many pastas are $33–$39).

Jeremy Y.

How to Cook a Wolf in Madison was a phenomenal spot to grab dinner with friends on a Thursday evening. Every dish we received was delicious and presented well, with a great drink menu supporting the food. Service was solid and the atmosphere inside was warm and upscale. 100% would come back!

Christine R.

This restaurant has been on my list for a while and we finally found a chance to go. However the experience fell flat. Perhaps a decline since it was recommended to me when I moved to Seattle a few years ago. I felt it was not worth the $200+ dining cost.

The cocktails were okay but certainly not well crafted. So much pith on the lemon twist it made the entire cocktail bitter. The basil that came in my partner’s drink was past its prime.

The appetizers were simple but okay. The squash was simple and uncreative. Two dollars of squash that was not elevated enough to justify their $17 price tag. The chicken liver was fine.

We ordered the King Salmon and a pasta recommended by the server. The King Salmon was overcooked and nothing to write home about. Too simplistic and lack of artistry for a $50+ dish. The pasta brought back memories of hamburger helper.

I found myself upset that I had chosen to go here. It fell so short of its reputation. A beautiful atmosphere that only highlighted how mediocre the dishes and drinks were in comparison. I have no faith that this restaurant knows “how to cook a wolf” anymore. Pass on this one for now.

Denise T.

The ambiance is beautiful, minimalist scadinavian, and the service was very kind and prompt, but the food felt somewhat underwhelming. Lots of street parking on a Saturday night. Wagyu carpaccio was good, but felt a sauce or something acid would help to lift the flavor. Polenta Fritters was very disappointing, I'm from Brazil and italians immigrants there usually make fry polenta more to the savory side. This one was really sweet, almost like a dessert, a beignet. I probably ignored that the description had honey on it, so it was probably expected to be sweet. We shared the anchovies spaguetthi, which was delicious but very delicate. We almost couldn't taste the anchovies. Maybe I'm more used with strong flavors. Cocktails were delicious and well executed, I liked they had 2 or 3 alcohol free Cocktails and they were tasty and beautiful. The Downside was also that the place was very busy and because of that very loud, I almost couldn't hear my partner from the other side of the table. Overall, it was good but would not return.

Devika

Very expensive for the quality and quantity of food. Spent $200 for four, 50 per person, even though we split two entrees among four, and did not order dessert. 22% mandatory service charge.
Small plates are great, sourdough bread and burrata. Agnoloti pasta is good. Lamache, the white bolognese with pesto was bad.