Dinner at How to Cook a Wolf

Dessert at How to Cook a Wolf

When we travel or golf, we usually meet other couples, and it has become our habit to ask them for restaurant recommendations. A few years ago, we were in New Orleans and met a couple over sazeracs at Muriel’s in Jackson Square. This couple from the Midwest had recently visited Seattle and ended up giving us a recommendation How to Cook a Wolf in Queen Anne.

How to Cook a Wolf has since become our favorite spot to celebrate our relationship including our engagement two years ago. We went the other night to celebrate the anniversary of our first date. We’ve been inseparable for six years now thanks to eHarmony’s algorithm.

MFK Fisher’s How to Cook a Wolf

Their menu changes and the emphasis is on fresh food–the restaurant is an homage to food writer MFK Fisher who wrote a cookbook of the same name and from the cover has a 1,000-yard stare. The food is always spectacular, and the presentation of every portion of dinner from drinks to dishes is theater-worthy. We had the sea wolf sourdough with fennel-honey butter and roasted garlic, along with our favorite Polenta Fritters with ricotta and chestnut honey butter. We then shared the San Juan Island Spot prawns, Ravioli with nettle and ricotta, and pine nuts. And then we finished off by splitting two desserts, a lemon berry tart, and a malted mousse.

There is no evidence here of the famed Seattle Freeze. The restaurant is tiny–and the tables close, and it promotes interaction as people “ooh!” and “ah!” over other’s drink and menu choices. So in a way, it gives us that giddiness we experience when traveling, suddenly becoming extroverts, asking complete strangers what drink they ordered.

I was so eager to eat my dinner that I forgot to immortalize it with my camera for later sketching, so instead enjoy this sketch of our almost empty dessert plates.

All in all, a fun evening. Before dinner we popped into Blue Highway Games and put our name down for Wingspan, and then bought a couple of other board games, because we may eat well, but we also nerd well. Afterwards, we popped into Hilltop Ale House.

I have a plan for us to try every single Ethan Stowell restaurant with John. I’ve been to a couple, but I want to complete the entire list. Maybe we’ll get a badge! Up next is Staple & Fancy.

If you haven’t yet, check out the Artist’s Way course I’ll be teaching at Cloud 9 Art School in Bothell this fall. Food is art, so chefs and foodies welcome!

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