How to Cook a Wolf
Italy and Washington State, sharing a table
Lower Queen Anne · Seattle · Italian · Visit Website ↗
Reviewed April 9, 2026
Wingman Metrics
First Impression
The wine list at How to Cook a Wolf reads like it was built by someone who actually eats Italian food — not someone trying to impress a table of collectors. It's compact, confident, and doesn't waste your time with filler. The Italy-forward focus fits the room, and the presence of Washington State bottles alongside the imports shows a little regional pride without turning into a local wine manifesto.
Selection Deep Dive
The list runs 60 to 100 bottles deep, anchored by Italian heavy hitters like Barolo and Barbaresco on one end and lighter, food-friendly options like Vermentino and Sicilian Nero d'Avola on the other. That range is exactly right for a place built around shareable pastas and small plates — you can go serious or go easy depending on the night. Washington Sangiovese earns its spot as a smart bridge between the Italian roots of the menu and the local sourcing ethos. What's missing is any adventurous reach into lesser-known Italian regions — no Etna Rosso, no Friuli — but for a neighborhood restaurant at this price point, that's a quibble, not a complaint.
By the Glass
Eight to fourteen pours by the glass is a respectable spread, and the mix likely tracks the bottle list — some Italian whites, a couple of reds, and at least one Washington option keeping the locals happy. Rotation appears limited, so don't expect the list to surprise you on a return visit. That said, if the Vermentino is on pour, it's a no-brainer with the pasta course.
Washington Sangiovese — $40–$55
Washington Sangiovese is still underpriced relative to its quality, and at a restaurant built around Italian food, it makes more sense here than almost anywhere else. It's the kind of bottle that punches well above its price tag and makes everyone at the table look smart for ordering it.
Sicilian Nero d'Avola
Most tables will gravitate toward the Barolo and ignore this completely — which is a mistake. Nero d'Avola is darker and earthier than its reputation suggests, and it holds up beautifully against anything rich and braised on the menu. It's also almost certainly the better value in the red column.
Barolo
Barolo on a restaurant list at a $30-and-under casual spot almost always means you're paying a steep premium for a wine that needs another five years in a cellar anyway. Unless this one is priced like a gift, the money goes further elsewhere on this list.
Vermentino + Fresh house-made pasta
Vermentino's bright acidity and slight saline edge cut right through the butter and olive oil in fresh pasta without overpowering it. It's a textbook match that actually works in practice — crisp, clean, and it makes you want another pour before the plate is empty.
✔️ The Bottom Line
How to Cook a Wolf is doing the right things with wine without making a big deal about it — a focused Italian-leaning list, fair prices, and enough by-the-glass options to keep things interesting. Send a friend here and tell them to skip the Barolo and order the Nero d'Avola.
Comments
Get the Weekly Wingman
One wine list review, one adventure pick, one quick tip, and a personal note. Every week. Under 500 words.