A message to our guests: Ethan Stowell Restaurants prides itself on the strictest of safety practices in protection of both our guests and team members. We look forward to serving you for takeout, in our socially distanced dining rooms, or on one of our patios soon. Please follow us @esrseattle to stay up to date on new projects and restaurant updates! Click below to find out more about our ongoing commitment to safe dining. ESR Safety Measures


How to Cook a Wolf pays homage to MFK Fisher and the philosophy of taking simple ingredients and transforming them into culinary splendor. The food is uncomplicated and rustic. It’s an ever-changing menu of Italian inspired small plates, crafty cocktails, and wine program from Italy and the Pacific Northwest.  We are now offering both dining room seating at 50% capacity (only parties of 1-2 guests) and heated sheltered outdoor Wolf Dens (parties of  2-6 guests).  We will continue to offer a robust to-go food and beverage program with meal packages, a la carte offerings, wine and cocktails!  We are accepting reservations for our heated outdoor dining shelters and indoor tables, and appreciate your love and support as our community continues to navigate the pandemic. We are truly stronger together, Seattle! 

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Location

2208 Queen Anne Ave N
Seattle, Wa 98109
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Parking

Street Parking

Telephone

(206) 838-8090

Temporary HOURS

Offering Takeout & Dining Room & Heated Outdoor Dining
Sunday to Thursday  from 4PM to 9PM

Friday and Saturday  from 4PM to 10PM 

ORDER HERE - PICKUP & DELIVERY

MENU

ORDER HERE - PICKUP & DELIVERY

ESR Gift Cards

You can purchase gift cards at any location or in The Stowell Shop.

We're Social

How To Cook A Wolf - Queen Anne Crew

  1. Meg Posey

    Meg Posey

    Manager/Wine Director
  2. Aras Dailide

    Aras Dailide

    Chef
  3. John Lundahl

    John Lundahl

    Sous Chef
  4. Jordan Richendrfer

    Jordan Richendrfer

    Sous Chef
  5. Kyle Fong

    Kyle Fong

    Sous Chef

Gallery

Press

“★★★ Many dishes involve just a handful of ingredients, making quality key. These straightforward, seemingly artless preparations – yield tantalizing results.”

Providence Cicero
The Seattle Times

“How to Cook A Wolf is a handsome wood-slatted den that evokes a Le Corbusier-designed wine barrel.”

Anya Von Bremzen, Travel + Leisure
50 Best Restaurants

“Wolf’s clean execution and tailored Italianate flavors mark familiar Stowell territory, but it’s all packaged with newfound warmth and coziness that’s utterly charming.”

Seattle Magazine 
Best New Restaurant, 2008