Don’t worry, it’s not on the menu: How to Cook a Wolf.
I’ve been intrigued by the name and finally decided to give it a try. I was also up for some Italian fare so the stars were aligned. This is another in a long line of restaurants that offer small plates; this one leans toward nouveau Italian. The plates are more than large enough to share…..and several are available as a 1/2 plate if you are alone or are a couple who aren’t that hungry or want to try more of the menu.
Started with the roasted cauliflower….in a pine nut vinaigrette. The dish was very light and not that complex. Followed this with….before I go there I have to give a big thumbs up to the Sea Wolf Sourdough bread. Served lightly toasted with a side of fennel honey butter and a large portion of roasted garlic in balsamic vinaigrette….do not miss this. Now back to my second choice, the chicken liver mousse. The best part of the dish was the huckleberry mostarda which added a nice tartness to the dish. I just wish the mousse would have been a bit richer in flavor which I think would have offered a nice balance.
Since I was dining alone this night, I had to truncate the small plate experience and move on to a pasta dish. Five were offered and my choice was the strozzapreti beef bolognese. It was good and the pasta perfectly prepared. Calabrian chili added a nice bit of spiciness to the dish.
I could not pass up dessert…the dark chocolate bar was calling my name when I walked in the door and who am I to disappoint? “Bar” isn’t a good description since the consistency was more toward a chocolate truffle. The added pear, salted caramel and vanilla streusel balanced the chocolate perfectly.
The space is very small…table seating for about 2 dozen with 10 seats at the bar….my choice. It’s in the middle of all the action….bar tender and food prep on public view is always fun to watch. While you can add your name to a waitlist, reservations are highly recommended.
Very nice wine list which is almost exclusively Italian. Dessert wines are also available so, save some space at the end.
It’s another offering from the Ethan Stowell Restaurant group which includes, among others, mkt and Goldfinch Tavern. My nod, so far, goes to mkt.
Service was excellent.
BTW, How to Cook a Wolf is a 1942 cookbook by noted food writer MFK Fisher and, in addition to recipes, is about living happily during times of difficulty…..like WWII.
