Thursday, June 22, 2017

Seattle: How to Cook a Wolf restaurant

My friend Tracy came to visit and we had a gorgeous early dinner at How to Cook a Wolf before my book signing at the Queen Anne Book Company.
The sun was out and the temperature was in the low seventies. Our table was indoors, but on the edge of the raised window leading to the patio. Everything tastes better outside and it really felt like we took Tracy somewhere special.
We started with Toasted Sea Wolf Leaven Bread with fennel honey butter and roasted garlic and Roasted Cauliflower Salad with a Preserved Lemon vinaigrette.
We added a Yellow Beet Salad with Pomegranate Yogurt and a savory nut topping. 
This dish was Grilled Leg of Lamb with Farro and Goat Cheese...
I concentrated on this incredibly tender and sweet Seared Halibut with Pureed Onion and Grilled Lettuce. It was absolutely delicious. 
Did we have time for dessert? Yes!
House made Banana ice cream (wow!) with a Chocolate Crunch Cake
Pistachio cannoli with pieces of toffee candy

A delicious meal in a modern but relaxed setting. I ate like I was the Queen of Queen Anne. I will be back again and again.

#howtocookawolf #seattle #dininginseattle #momentsofdelight #queenanne

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