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Il Corvo

Stephen Johnson, Robert Petersen

In his Pike Place Market-area restaurant, open for lunch four days a week, you’ll find chef Mike making and cooking the finest handmade pastas in the city. Inspired by his culinary studies in Italy and using the freshest ingredients in the Northwest, he has fashioned a jewel of a place, where three pasta dishes are offered daily with delectable sauces. He demonstrates for you a delightful menu of Roasted Red Beet Caprese; Fresh Tagliatelle Noodles with Puttanesca Sauce; and Zabaglione, an airy, light custard, for dessert. You’ll sample wines to complement the courses and marvel at the artistry of the chef’s delightful dishes. With seafood in the pasta sauce, dairy and eggs.

Members: $50, Non-members: $55
TWENTY-ONE AND OVER; PHOTO ID REQUIRED FOR WINE SAMPLING.