How to Cook a Wolf | Take Two
Since we had such a great time at How to Cook a Wolf during the last Restaurant Week, we decided to go again this time. And boy, was it just as good as ever.
The menu was different. Last time, we got to pick off their entire menu. This time, their menu was the typical 3-options-per-course offerings. Since we were a party of 5, it still allowed us to try most everything on their menu.
I’m a lover of beef tartare, so we got multiple plates. We also ordered the beet salad of which I accidentally did not document (read = too excited!). The flavor of the beef tartare was perfect with large shreds of cheese and crispy crostinis to accompany it.
Hand down, my favorite of the night was the tagliarini. I was so surprised by it! We actually debated ordering it since it was the only non-meat option for an entree. We are really glad we did though. It was simply delicious! The tagliarini itself was so tender and cooked to perfection. Ethan Stowell is known for this handmade pastas, so this dish really highlighted his speciality. Lucky for us, his pastas are made fresh everyday. No wonder it was so delicious! With the sauce and the grana, it was pretty amazing. I also liked the seared blue marlin. The pork shoulder was very tender, but I wasn’t too impressed with the taste.
To finish it off, we had an array of desserts. Since our last visit, I’ve been obsessed with their pana cotta so I was glad it was on the menu. It’s so creamy, sweet and refreshing. The mango sorbet was also delicious with great flavor and great consistency. Dub-C has the brownie, which was good, but too heavy to finish off an already rich meal.
How to Cook a Wolf did it again! It really was a lovely meal with friends and family and we highly recommend it. Next time, we want to try Tavolata which is Ethan Stowell’s Italian restaurant. The tagliarini was so memorable that I’m so intrigued about his other pasta dishes.
How to Cook a Wolf | 2208 Queen Anne Ave N. Seattle, WA 98109