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From pop-up to permanent pasta restaurant with perpetual lines, Mike Easton's Il Corvo is a Seattle success story. In a glowing review yesterday, Eater's roving critic Bill Addison said, "Il Corvo reflects one of the most hopeful facets of our current restaurant culture, where skill, quality and price all meet to serve a city."
In 2014 Easton parlayed his weekday lunch crowds into a second spot with similar hours of operation, Pizzeria Gabbiano, another runaway hit and another favorite of Addison's, who named it one of the best new restaurants in the country in 2015.
Midday noshers have been happy with these arrangements, but what about the dinnertime diners? There's still no supper service on the horizon, but Easton's hoping to give customers the next best thing: an opportunity to cook Il Corvo's pastas at home.
Addison revealed the news in his review:
Easton is also gearing up to retail his pastas, since customers at Il Corvo have been asking about buying noodles for years. This summer he plans to open a pasta shop with 10 or 12 daily options and sauces to match. An Italian pasta drying cabinet is currently en route to Seattle.
Easton did not respond to a request for comment by press time, but stay tuned for more details on this development.
