These days, we’re inundated with food porn from the good to the bad to the ugly. Monday through Friday, I look forward to checking my inbox and finding the daily posts (photos included) from Il Corvo. Mike Easton, Il Corvo’s owner/master pasta maker (and email writer!) has a knack for making my mouth water, both in writing and most definitely in his pasta skills.
I don’t make it to Il Corvo nearly as often as I’d like, as they are only open for lunch, Monday-Friday, and I don’t work in the neighborhood. That being said, whenever I have a long lunch or a day off, I’m in the car and off to Il Corvo.
Easton and his crew (his sweet wife mans the front counter) make their pasta from scratch and boy does it show. While enjoying my lumache (snail-shaped pasta) recently, I declared to my dining partner that “Il Corvo has the al dente technique down better than any other place in Seattle”. The pastas here have great bite, and soak up the delectably good sauces just perfectly. One of that day’s sauces included caramelized onions, currants, pine nuts, and anchovy hints.
I can wish all I want for Il Corvo to expand to evening hours. There’s something to be said, however, for having something to look forward to. Buon appetito!