How To Cook A Wolf Madison Park

All of the food is quite well made here, and the pastas are very good. Ordered the broccoli, carpaccio, crudo, 2 pastas, and the duck for 2 and it was around $100 a person without alcohol. The pricing adds up rather quickly here without some careful planning, but we did definitely order more food than 2 people necessarily need as we intended to have some leftovers.

This is EASILY my favorite restaurant in Seattle. Whenever we have a special occasion or want to take an out-of-town visitor to an incredible dinner, we choose How to Cook a Wolf.From the moment you walk in, you're greeted by attentive and friendly staff. Always make sure to have a reservation, as this place is popular and for good reason.The menu is seasonal and provides fresh farm-to-table options. It's really hard to go wrong here. Plates are generally meant to be shared so everyone gets a taste of a bit of everything. I also think it's a great way to keep conversation going at the table as well.I really don't know how to say enough about the service. Their team is comprised of the highest caliber people. These are obviously members of the service industry who do this as their passionate profession and love what they do. It's so nice to go to a place where this is obviously their standard. Rare to find nowadays.The atmosphere is just impressive. The wood slats that continue up the wall in a curve give it an almost ship-like feel. I highly recommend sitting outside as well. The weather doesn't have to cooperate, as the stalls they've created in the courtyard area have space heaters and are very comfortable even in the rain.If you haven't been here before, make sure you go. It's not just dinner, it's an experience that you will not soon forget. I also believe the level of experience you get for the price is unmatched.

Kayden at the bar was great. Service was excellent. Greeted at the door warmly welcomed and seated according to preference. Interior was fine, but nothing to write home about; am imitation of the QA location.Was the first one in at five, when the doors opened, but by the time I left an hour later it was full. Popular place. (Let me put this out there early: unlike the Queen Anne location, Madison Park actually has a lot of free parking around, so it's more convenient. Keep that in mind when you're trying to decide which location to enjoy.)We ordered a bottle of red for $35, a couple of appetizers and an entrée. The calamarata was excellent when hot. And it was served hot. Which was delicious.And they are playing all the BEST music from junior high. Somehow good music always makes the food taste better, doesn't it?Burrata with cippolini onion, fresh arugula, fried sage, almond, balsamic, crostini. More crostini would have been good.Yeasted Polenta Fritters oh my Jesus these were served hot on chilled house made ricotta made tangy with lemon drizzled with warm chestnut honey, garnished with fried sage. Delicious.Calamarata prawn, tomato, soffrito, pamgrattato. Home made pasta. Temperature matters again. The pasta was delicious when hot.After all that deliciousness, the barkeep decided to bring out some holiday cheer...with a solid pour of dark rum. It was a lovely touch at the end of our meal.We were also informed when we first sat down and before we finished payment that 22% had been included for tip. That transparency was very appreciated.

The gnocchi and broccoli were both lights out, fantastic! Sadly the rest of the dishes were fine burrata, hamachi) and the raddichio salad castelfranco) was nearly inedible. It tasted insanely fishy secret unnoted anchovy in their green goddess dressing) with no other flavor really. Two items we ordered included anchovy with no note which I found really strange. The cannolis were flavorless : . Also, though the grilled seawolf is amazing, $11 for 2 slices of bread is bonkers.

Great ambiance. Very attentive staff. And amazing food! It's always a treat to go to How To Cook a Wolf!