Subject:

Mike Easton

  • Blogs

    May 4, 2012

    100 Favorite Dishes: Spaghetti at Il Corvo

    Mike Easton makes pasta in all kinds of shapes. His noodle portfolio includes tubular occhi di lupo, ropy strozzapreti, oblong ravioli and bow-tie farfalle. But I'm most fond of the pastas susceptible to a fork twirl, since Easton's symbiotic pasta shop has become so popular that there's no room for ... More >>

  • Food

    March 21, 2012

    Voracious Dining Guide

    Our 2012 neighborhood snackdown!

  • Blogs

    February 3, 2012

    Hey Restaurants! Be Like Shultzy's And Embrace Wine In A Box, Huh?

    Hey fellow lushes! Do you ever get fed up paying 10 bucks and up for a glass of wine? I think it's high time restaurants and bars and cafes and cute little bistros start offering an affordable alternative. Let me climb up on my soapbox to sound the battle cry. Oh, and by box, I mean a box of wine. ... More >>

  • Blogs

    December 29, 2011

    Il Corvo's Pasta Is Almost Bursting with Pleasure

    ​One of Seattle's hottest new restaurants is hiding...in a gelato shop. And even if you know where Il Corvo is (inside Procopio, steps down from Western Avenue behind Pike Place Market, below Kasala furniture store), you'll have to find a way to get there during the week, preferably close to 1 ... More >>

  • Food

    December 28, 2011

    Seattle's Top Food Stories of 2011

    Taco trucks, specialization, and privatized booze will resonate for years.

  • Blogs

    December 28, 2011

    How to Make Il Corvo's Carbonara

    Yesterday Mike Easton told us about the origins of his love for pasta. Today he's giving us the recipe for one of his favorites. The menu at Il Corvo changes daily, so you never know if you'll be able to get any specific dish--though you're always sure to find hand-made pastas, small batch sauces, a ... More >>

  • Blogs

    December 27, 2011

    Il Corvo's Mike Easton Brings Pieces of Italy to Seattle

    Drawing inspiration from tiny pasta shops in Italy, Mike Easton opened Il Corvo in May. Over the first few months of service, Seattle discovered and fell in love with his handcrafted pastas, hidden within a gelato shop. Open for lunch only, Monday thru Friday, Il Corvo is Easton's answer to the chef ... More >>

  • Blogs

    December 19, 2011

    Mike Easton's Hanukkah Gift For You: Spaghetti With Sardines and Olive Oil

    ​To celebrate the tradition of eating oil-drenched foods on Hanukkah, Voracious this year asked local chefs to provide holiday recipes calling for oily, sustainable fish. Here, Il Corvo's Mike Easton pairs Spanish sardines with pasta for a crab-heavy winter treat that serves four. Don't forget ... More >>

  • Blogs

    October 13, 2011

    Cheers to Not Calling This Place 'Oola-La-Panzanella'

    Photo by Julien Perry​The Watering Hole: Oola Distillery, 1314 E. Union, 709-7909, CAPITOL HILL. The Atmosphere: Oola is in the longtime vacant La Panzanella bakery space. And guess what? The yeast aroma is not gone. But this time, instead of bread, alcohol levels are rising here. The place s ... More >>

  • Blogs

    September 5, 2011

    The Most Exciting Restaurant Openings This Summer

    ​The summer of 2011 didn't suffer from a shortage of restaurant openings that excited local eaters; people lined up at Potbelly's, for Pete's sake. But a few openings were especially significant. Here, a list of the restaurants which could prove most meaningful for the Seattle dining scene.

  • Food

    August 10, 2011

    A Little Raskin: Miso Horny--Seaweed's Sexier Than It Sounds

    Jennifer Adler aims to overcome eaters' aversion to "the compost pile of the ocean."

  • Blogs

    August 9, 2011

    Local Nutritionist Wants More People to Eat Seaweed

    ​Seaweed's tendency to clump in bedraggled, grimy piles on the beach hasn't done much to endear the wild food to area eaters. "People's experiences are so bad," Seattle nutritionist and seaweed advocate Jennifer Adler says with a sigh, adding that people think of seaweed as "the compost pile ... More >>

  • Blogs

    May 17, 2011

    Mike Easton Demonstrates His Pasta Prowess at Il Corvo

    ​There's no shortage of great meals within walking distance of Seattle Weekly's offices, but I've yet to discover a lunch as satisfying and sophisticated as pasta at the brand new Il Corvo. All the sophistication's on the plate, since the pint-sized pastaria's surroundings are gawky at best. ... More >>

  • Blogs

    October 7, 2010

    Lecosho Adds Lunch

    ​You can already go to Lecosho for porchetta with white beans and baby turnips. You can get house-brined pork chops, grilled mackerel with olives and bitter greens, a tartine with grilled sardines, Aquavit-cured pork belly rilette (which is making me hungry just writing the words) and all mann ... More >>

  • Blogs

    August 19, 2010

    Matt Janke's Giving Us A Pasta Lesson

    Photo by Leslie KellyJill Buchanan, Matt Janke and Mike Easton in the space that will soon be Lecosho.​Matt Janke, formerly of Matt's in The Market, is opening a new venture on Harbor Steps with Jill Buchanan and Mike Easton. Lecosho is going to have a wide-ranging menu, with a focus on local, ... More >>

  • Blogs

    August 18, 2010

    Sardines And Mackerel: Lecosho's Matt, Jill and Mike Talk About Their Fave Fish

    Photo by Leslie KellyJill Buchanan, Matt Janke and Mike Easton are teaming up for a new restaurant on Harbor Steps.​Matt Janke, Jill Buchanan and Mike Easton don't want the menu at the soon-to-debut Lecosho to be pigeon-holed. They're determined to do food they like, no matter what country it' ... More >>

  • Blogs

    August 17, 2010

    Grillaxin Catches Up With Matt Janke And Co. As They Get Ready To Launch Lecosho

    Photo by Leslie KellyJill Buchanan, Matt Janke and Mike Easton in the space that will soon be Lecosho.​Matt Janke, best known as the Matt from Matt's in The Market, has not dropped off the face of Seattle's culinary landscape. After a couple of years under the radar, he's teamed up with Jill B ... More >>

  • Food

    June 25, 2008

    Locavorism Has Its Limits at Bizzarro

    The “300-mile” menu’s tasty, but about as disciplined as “vegetarians” who eat chicken, oh, and the occasional hamburger.

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