Yesterday we reported on some chef shuffling at Lecosho, the Harbor Steps porkfest from Matt's in the Market originator Matt Janke. Over at the Seattle Times, restaurant writer Nancy Leson fills in the rest of the story. Mike Easton, exec chef at Lecosho since the restaurant opened in September, left his post after just six months to open new pasta spot Il Corvo. Easton will report to work just down the hill and around the corner from Lecosho; Il Corvo's tiny, lunch-only digs are located inside Procopio Gelateria, a favorite on the Pike Street Hill Climb.
The reason for the move, he told Leson, was the relatively sane schedule afforded by cooking weekday lunch in a place with just 20 seats (and a 12-seat patio). He'll serve up fresh pastas, antipasti and charcuterie, with help from the crazy bounty of seasonal ingredients just up the hill at Pike Place Market. Easton, who previously ran Bizarro Italian Cafe in Wallingford, has a culinary skill set that includes 30 different kinds of pasta. He's talking dishes like farfalle with duck proscuitto and fresh peas, potato-filled tovaglioli with lamb sugo and acini de pepe with nettles and fresh garlic brodo. Il Corvo, which means "the crow", is set to open May 1.
· Harvest Vine Chef de Cuisine to be Exec Chef at Lecosho [~ESea~]
· Il Corvo Pasta [Facebook]
· Easton leaves Lecosho for Il Corvo, to nest with Procopio [Seattle Times]
· Il Corvo to open this May inside Procopio Gelateria [PR]
[Photo via Yelp]