Seattle >Food & Dining > Il Corvo
Most folks come for the fresh pasta (as they should ) but don't make the mistake of skipping the antipasto of the day--the charcuterie and other items are always a very pleasing way to start the meal.
Come right when they open or after 1 as it is first come, first sit. Amazing pastas of the day along with a few antipasti options. Watch for them to start doing some dinners soon.
Yes, the place is slam-packed at lunch. But be patient. Stand in line and you'll be rewarded with the best damn pasta in Seattle, made by hand -- and now, also in an antique pasta cranking machine -- by chef Mike Easton. The labor of love is served with assertively seasoned sauces that rotate from week to week, season to season. There are usually three specials on the board. Get one of each. I'm dead serious. Otherwise, you're going to be stricken with a case of entree envy while looking at your neighbor's plate. Also, the pickled celery on top of the plate of prosciutto? Brilliant!
We loved it even when it was in a re-appropriated gelatteria. Now that Mike's got his own shop there is no stopping him, and it's not just the pasta's that shines. Best version of caponata I've ever had, sans eggplant, but with so many other goodies you'll never miss it! What makes this place so magical is the intimacy of the menu and the perfect execution. Straight up GREAT food and it will never break the bank. Go with friends, order the entire menu and share the love that is homemade!
What started as a "pop-up" in a gelato shop serving plates of Seattle's best pasta now has its own roots in Pioneer Square. Lunch like the Italians with a glass of Proletariat wine and a bowl of delicious pasta. Mike Easton's lasagna is out of this world good.
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