Chef Ethan Stowell of How to Cook A Wolf, Union, and Tavolata is opening another restaurant called Anchovies and Olives on the corner of 15th Avenue and Pine in Seattle’s Capitol Hill.

The kitchen will be completely open with only a large-scale butcher block separating the dining area and kitchen. A bar will provide seating for eight and the dining room will accommodate 36 guests. Anchovies & Olives will be open from 5pm to 12am seven nights a week.

Anchovies & Olives will have a daily menu ($5 to $18 items). Every dish will have a seafood item. Some menu examples are Grilled Octopus with Chickpeas & Parsley Pesto ($12), Grilled Porcini Mushrooms with Bottarga, Parmigiano-Reggiano & Rosemary ($11). Spaghetti with Anchovy, Garlic, Chilies & Herbed Crumbs ($14) Grilled Branzino with Artichokes, Lemon & Celery ($18) and Baked Ocean Trout with Farro, Fried Cauliflower & Prosciutto ($15).

This is exciting since “How to Cook a Wolf” is a favorite of mine. It always makes me laugh when friends call me asking me the same question each time. ” Keren, do you know a place called How to Eat a Wolf or something?”.

Written by franticfoodie

I am Keren Brown (note: Keren with 2 E's). I love living in Seattle, I think the weather here is fabulous and spend my days writing, organizing and planning food events. Read about Seattle food events, recipes or just immerse in the food obsession. Check out my other blog in the Seattle PI http://blog.seattlepi.nwsource.com/franticfoodie/

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