"The store’s signature restaurant Wolf, located on the second floor, is a first-time collaboration with award-winning Seattle chef and James Beard nominee Ethan Stowell. It’s inspired by Stowell’s popular rustic Italian spot, How to Cook a Wolf. Starters at Wolf range from classics like olives or beef tartare, to more inventive small plates such as delicata squash with maitake mushrooms, parsnip puree, pistachio, and pomegranate. Pastas are plentiful and include spaghetti with uni butter, and entrees run the gamut from a bacon cheeseburger to American wagyu with peperonata, fingerling potato, and salsa verde. The full menu is below." - Eater Staff