How to Cook a Wolf

"Even though the only desserts offered at this Ethan Stowell-owned Queen Anne classic is sorbet and cannoli, there's a ton of variety in How To Cook A Wolf's appetizer and entree options. Just make sure to choose wisely. Kale salad followed by a simple rigatoni bolognese is by no means a bargain. But an ahi crudo or burrata snack before tearing into a steak? Better." - kayla sager riley, aimee rizzo

"How To Cook A Wolf is the second restaurant from the team behind Tavolata. This place stands the test of time, and works for any scenario—whether alone at the bar eating bread with fennel honey butter for dinner or splitting five pastas between three people. You can’t go wrong with the gnocchi or ravioli, and make sure to order the braised short rib." - aimee rizzo

"We love sitting at How To Cook A Wolf's Bar. Mainly, that's because it's a nice way to distract ourselves from the fact that the entire restaurant looks like an upside-down halfpipe. But it's also because it's a solid spot to take yourself out on a date powered by spaghetti with breadcrumbs and melty anchovies, or some chewy potato gnocchi. We also wouldn't count out the possibility to strike up a conversation with a mysterious stranger about poetry or composting. But more importantly, you’ll meet some pasta—hopefully with a side of sourdough and fennel-honey butter." - aimee rizzo

"Restaurateur Ethan Stowell — owner of How to Cook a Wolf, Tavolàta, and Rione XIII — tells Eater Seattle that continuing to loosen the regulations could be 'key' to revitalizing the downtown area." - Gabe Guarente

"Ethan Stowell received a PPP loan in the first round by using a smaller bank. He is using it to pay current payroll and considers reopening locations or starting a community kitchen." - Gabe Guarente