insiderseattle
Chef David Glass and the bivalve-loving crew at How to Cook a Wolf are excited to put on their first ever Oyster Week, running from Monday, October 17 through Saturday, October 22.
The restaurant will be offering four different local oysters on the half shell with accoutrements to highlight each oyster’s individuality for $3/each or $30/dozen. There will also be fried oysters with Calabrian chili aioli for $9 and beef carpaccio with oyster aioli and flavors of the sea for $16.
There will be a blanc vermouth cocktail on offer that pairs just perfectly with oysters, a well as a screaming deal on a dozen oysters and two glasses of sparking wine: $40.
Drop by and toast to oyster season on the top of Queen Anne Hill!
How to Cook a Wolf, located at 2208 Queen Anne Avenue North (at Boston Street) atop Seattle’s Queen Anne Hill, opened in November of 2007. How to Cook a Wolf is a petite gem of a restaurant that offers a creative sampling of Italian inspired small plates and house-made pastas, as well as an impressive Italian and Northwest wine list. How to Cook a Wolf is open daily from 5pm to 11pm. How to Cook a Wolf has a small patio for seasonal dining. For more information or reservations, call 206.838.8090 or visit www.ethanstowellrestaurants.com.