How to Cook a Wolf

How to Cook a Wolf in Madison Park has fantastic ambience and décor – the space is really well done and feels intimate and thoughtful. Unfortunately the food didn’t quite live up to the setting for us. The mafaldine with braised duck ragu could’ve used fattier duck parts and more unified flavors, and the burrata with roasted delicata and pomegranate had fresh ingredients but the flavor profile felt a bit scattered. Sea Wolf sourdough was pricey but worth ordering. Overall a beautiful spot, just expected a bit more cohesion in the dishes given the reputation.

Came here for Restaurant Week—the 3-course menu (appetizer, entrée, and dessert) was $65. For starters, we tried the wagyu, fritters, and ahi tuna crudo, all of which were quite good. For mains, the shell pasta (conchiglie) with shrimp had a nice touch of spice and was very tasty. The New York steak was initially overcooked (we ordered medium rare), but they remade it for us—decent flavor, though not particularly memorable. For dessert, the tiramisu was a bit on the heavy side, while the hazelnut ice cream with a drizzle of olive oil was unique and interesting. The interior is beautiful and stylish, but the noise level was really high—we practically had to shout to hear each other. One downside: they automatically add a 22% service charge for dine-in, which feels a bit steep given that

I think this has been the best meal we’ve had out since moving to Seattle. To start we shared the sea wolf bread which came with the tastiest fennel-honey butter which we paired with the burrata and rhubarb. For our main we shared the gnocchi which was simple but full of flavour, the fresh peas were a favourite of ours. The NA cocktail choices were also great and extremely well balanced. We look forward to coming back here when we next need a treat!

I feel like Ethan Stowell restaurants are pretty well known, so I gave this place a try. First impressions, the inside is very aesthetically pleasing, with beautiful woodwork and a clean setup. For food, I ordered the hamachi crudo, pork chop, and strozzapreti pesto. The hamachi and pork chop were both full of flavor and really well done. The pesto isn’t your typical style, it’s more earthy due to the pea vine, and it was a bit on the bland side for me. Drinks were solid and nicely presented. Overall, I didn’t have any negative experiences here, so definitely worth a try if you’re in the area. It’s a bit of a drive, but there’s plenty of street parking around

came here for our anniversary and we enjoyed the dining experience and ambiance. however, few hours after getting home we started feeling nauseous and bloated which are signs of food poisoning (i would say probably on the acute end, but still doesn’t feel good). kinda sad the night ended with me puking :/ we ordered cavetelli with manila clams and steak tartare, which we suspect are the two dishes that may have caused this.