How to Cook a Wolf
A hyper-curated Italian wine bar that’s part of the mini restaurant empire of gifted chef Ethan Stowell. In a handsome wood-slatted den that evokes a Le Corbusier–designed wine barrel, Stowell composes understated antipasti, sauces fluffy gnochetti with local wild mushrooms, and sets a few pink slices of venison on a silken smear of sunchoke purée. The compelling Italian wine list by his wife, Angela, runs to such gems as a Sicilian red called COS Pithos—unoaked, unsulfured, and fermented in terra-cotta amphorae.
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From Food & Wine , JUL 2011
For Seattle chef Ethan Stowell, the best part of July 4 isn't the flag-waving or the fireworks: It's that restaurants are, businesswise...MORE
From Food & Wine , AUG 2008
...the short menu focuses on appetizers and pastas, like fettuccine with guanciale (cured pork jowl) and hedgehog mushrooms...MORE