Bon Appetit’s Andrew Knowlton works with Mike Easton to document Il Corvo’s classic Bolognese preparation
J. Kenji Lopez-Alt of Serious Eats talks about the dilemma of choice between Creste di Galli with a ragù alla Bolognese or Mixed pasta with morels and cream on his hunt for the perfect meal in Seattle.
Eater travelling food writer Bill Addison profiles Il Corvo and makes the case for every neighborhood to aspire to have a local pasta restaurant.
Bon Appetit lauds Il Corvo’s pasta and confirms that waiting on line will be rewarded with an excellent meal.
Il Corvo Pasta Hits it’s Stride – Editor’s Pick
Thrillist lauds the use of old-school pasta making equipment and the resulting deliciousness in this fine piece.
The Puget Sound Business Journal profiles Il Corvo’s rise from the Pike Place Market hill climb to it’s permanent space in Pioneer Square
Seattle Times food writer Nancy Leson writes about Easton’s journey towards the initial opening of Il Corvo.