How to Cook a Wolf
This is Upper Queen Anne’s idea of a neighborhood restaurant: cozy wood-paneled dining room, casual and friendly service, and food that’s sophisticated without trying too hard. The menu leans Italian, but ingredients like king salmon and blackberries keep it rooted in the Pacific Northwest. Regulars swear by the bone marrow with shallot jam. (And no, they don’t serve wolf; the name comes from M.F.K. Fisher’s classic book about making the most of limited ingredients.)
