Il Corvo's $9 Handmade Pasta Lunch Has Lines Forming Down The Block - Dining on a Dime
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- Опубліковано 20 вер 2024
- This week on Dining on a Dime, host Lucas Peterson heads to the Pioneer Square to Il Corvo, the weekday- and lunchtime-only pasta shop that the locals line up for and the critics (including Eater’s Bill Addison) love.
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i love how Lucas always gives a little history lesson with every show.
my man lucas been slaying since day 1
aditya I like u and ur comment
Aditya Lee
Lucas Peterson keep up the good work man!
I dont usually comment but Lucas has this weird power to attract viewers. Sensation to watch him
MartinCallme ty my friend
I think it's because he's down to earth and is honest/not bias. He's not a try hard and pretentious like come other foodies...IMO
I dont usually comment but When I do ,it go viral
Italians told me that breadcrumbs were used in the days when parmesan was expensive and people couldn't afford parmesan so they used breadcrumbs and they are used really good in aglio olio to soak up the flavour. That was/is really common in south areas, like in Naples. And Lucas is one of the best hosts, when someone loves his job, you can tell :)
Excellent food and commentary as usual. I too love bread crumbs on pasta. It was my cheap go-to pasta topping when I was a poor college student. Still do it today. 👍
yes! love the texture
I've always enjoyed this channel and Lucas' commentary. This video I was very impressed with the commentary, being intellectual and interesting.
thank you sir
Lucas Peterson thank you too, sir
Yeah! He has excellent commentary!
WHAT'S UP EVERYONE if you like pasta and you find yourself in Seattle, go to this place. Thank you as always for watching and for your loving, PG-13 rated comments and come find me on social media to find out more about what I'm doing. LOVE YOU CU NEXT WEEK
Are you the real Lucas?
Can confirm.
Lucas! You've been missed my man!
I want your job.
Youre a natural presenter, a real talent.
"Yo dawg, I heard you like pasta, so I made a pasta video after you made pasta so you can watch people eat pasta as you eat pasta". I literally just made fusili aglio olio and this vid came out.
Pasta-ception
amazing!
Everything there looks amazing! I love me some pasta, but I think I love me some Lucas even more! :) The whole Ben Franklin pickle thing cracked me up, especially Lucas' expression when he tried to convince of us that fact.
Big Ben don't lie
thanks for making my day a little bit more special Lucas :)
thank u sammz
One grows tired of the "red sauce" pastas that my local Italian[-American] eateries peddle, which leads to a yearning for more varieties of the authentic sort. These are the real deal Italian dishes I wish were available locally to me. I'd pay $10-12 for each of the main course dishes seen here, if there was no wait.
I could listen to lucas talk about food all day!
A Chinese proverb first expressed that, I think: "hunger is the best sauce."
Love this review and I love that mister history buff Lucas is on point with the Benjamin Franklin "Hunger is the best pickle". Not only do I learn about the best places to eat in Seattle but I get some history lessons as a bonus. 👌I'm definitely going to try out the bolognese and fiore as well as the prosciutto when I visit Seattle! 😊😊😊
fuck off from our city
Nick would say that it tasted funky and the marbleization on the pickles are just exquisite
like a wheel, a mushroom, a chef's hat, a little cup. It's a flower, Lucas, a flower, as simple as that.
Thanks :)
I like when we get some trivia from Lucas :D
Omg I wanna eat every single one of those dishes. 😍 And hi Lucas! 👋
helloooooooo
Lucas Peterson c
Fiore = flower, it makes sense when you look at it knowing that.
I could really go for some well cooked pasta right now.
I was there about 2 months ago, someone took me there but I did not know that this place is that special. No doubt their Pesto pasta was one of the best that I ever had!
I love this place and excited that we get the behind the scene peek of the kitchen from Eater! Now lines are going to be even longer with this exposure but well deserved! Good find, Lucas!
"The philosophy of al dente" Tf is she on about
I've been here twice, this place is amazing!!
it's great!
Lloyd Bradley III Were all those dishes under $10 total or each dish under $10? Thanks!
rowelle each dish is under 10 bucks, make sure you get there early. The line can seriously get to like an hour and 30 mins.
rowelle Also all the ingredients are local which is why the menu is different everyday. very cool
Lloyd Bradley III Wow can't wait to try it sometime! 😃
Lucas is a great host, love the way he has the wisdom and gives a very authentic review without coming off pretentious af (ahem Ahem )
Hay Lucas!! Love Pasta and Love Seattle...When I visit my brother I Will sure come here. Thanx for the Tip!! Wow I Love A Man With a Big Apetite!!
Bread Crumbs on pasta is called PANGRATTATO!!
love it...
Knowledgeable, intelligent, personable, humble, intriguing. These are a few characteristics that make Lucas so great.
Thanks Lucas!! Love your videos 😬 greetings from The Netherlands
Lucas You Have to Come to New Orleans ,Louisiana and do a complete show here..Thanx
I'm really enjoying all of these video Lucas! It makes me want to pack my suit case and just go on a casual,domestic, gastronomic adventure. Great Job😎
All of the pasta, all the time!
yes pls
I used to have a club on 1st and Jackson in Pioneer Square. It's the part of town where you can see a more historic side of Seattle.
after all the hosts I've seen from Eaters, Lucas is my man.
YASSSSS THANK YOU FOR GIVING ME LUCAS, I'M HAPPY
thank you my friend
Hi Lucas greetings from Trinidad loved that u are so well versed in food facts and that you truly seem to enjoy and appriciate food from other cultures as well keep up the good work
Lucas's descriptions are the best
Thanks for the video! The pasta looks really yummy
I love your videos! Keep them coming. I am in Woodinville and love going all over the place for food. You should do some videos on the Eastside: Kuzuki, Swish Swish, Ginza, Ishoni :)
I'll visit this spot when I go to Seattle in the near future 👌🏻
i love pasta so much. this makes me SO happy :)) also the host seems like a great guy; very watchable and great commentary. subbed!
I'm a Asian chef born in Singapore and currently in Sydney, i would very very much love to visit the states (not just the generic tourist spots) but it feel like it aint too safe in the states.
I just love how Lucas actually knows what he's talking about. Great episode, once again!
RIP Il Corvo. Loved it while it existed in Seattle!
I like that you dont have neck tats and seem genuinely interested in the food. I will always watch your vids on eater
I want to have Lucas as my father, so cozy and calm and cute. And I bet he is great with the dad jokes.
Great work Eater
I wish eater made a book of all these locations! so i can make road trips or vacations to hit as many of these little gems these host visit.
love Lucas' sense of safety #alwaysbuckleup
the fiori pasta is a flower shape haha :) and the breadcrumbs they call pangratatto which was a substitute for cheese for persons that couldn't afford it great video \o/
vodca02 noticed the fiore as well but apperently it was not apparent to him
I'm a vegetarian and this got my juices 'flowing' :p
Also great job Lucas, hi from Qatar!
I'm hungry for pasta - it ain't no Olive Garden!
I'm so driving across the border for this place!
I like the fiore pasta! thats a shape I have never seen before, it looks really hearty. fun fact fiore is Italian for flower, so rather than a mushroom I think that is the shape they are going for. very cute!
Great job Lucas. Keep up the good work!
Going to Seattle in a month and so excited to try some of these places you featured! Thanks and you look really tall in this vid :)
This place is dreamy.
it's super good
"Every city in America should have an Il Corvo." Well make NYC next because I would kill for $9 pasta here.
I luv Lucas--best host 5ever!!! 40 more seasons of DoD pls
You should have also stopped by next door! Hole in the Wall is an equally amazing, award-winning BBQ joint!
new to ur channel lovely content. great personality and knowledgeable about not just food but about cooking as well. Bravo
Must go if I ever get to see Seattle.
Hiya Lucas!! Can you please try Eritrean food gaat and ki-cha-fit-fit, trust me you'll love it!
How much y'all wanna bet next week's episode is Paseo or Un Bien--you can't leave Seattle without eating one of those delicious Caribbean sandwiches
Awesome! Cool place... Fiore= flower
I didn't know that Italian people pickled veggies too~
So many people are bothered because Lucas doesn't literally dining on a dime. Seriously, how much food can you buy with a dime these day?
***** I know, but take a glance at the comment section and you will find people complaining it doesn't have the literal meaning.
the first lady in line is really dedicated to eating
Lucas is awesome, he makes EATER awesome. Never Daud it. ;)
That barbecue joint everyone is in front of is also DYNOMITE! i believe it's called po boy's bbq
High carb at work means falling asleep at 230pm lol
that's what I'm sayin
I love carbs but my waistline does not so I can only eat them sparingly. I kind of miss them actually, even though we have a somewhat love/hate relationship. I’d take a chance eating them if I were at this restaurant though, that focaccia looked amazing resting on a plate with warm olive next to it 👍🏽
If you want to make your restaurant hot, step one is to maintain very limited hours.
Ideally, you're only open between 3-4 pm on the second Wednesday each month for maximum foodie/hipster attraction.
Step two is to serve moderately decent food. Because of your hours, you can serve two-star food and patrons will immediately give it another star or two because of exclusivity.
The craft beer world operates famously on this principle. If it's a limited release, it becomes 10% better. If it's a one-off, make that 20%. If you can only get bottles or cans at the brewery, add 30%. If it's a once a year, only at the brewery beer associated with an event where you're limited in how much you can purchase, it's basically a perfect score.
People give a lot of weight towards feeling special.
how's the food in Westworld lucas?
Doesn't taste like anything to me..
sahalanimation tastes like betrayal... and DEATH
1:50 Are you from here? Of course she is.... She has purple hair.
Are the taste descriptions of the food scripted? Because, they're very good.
Lol love this guy👌 not just because we share a name😂.
I SAW YOU IN WEST WORLD YESTERDAY I WAS SUPER SURPRISED !!!!!!! XD
what was he doin . on there
I was also surprised -- they didn't even tell me I was being filmed!
What's this Westworld thing that everyone is mentioning? I did a search and some sort of TV show came up.
Lucas, is there any possibility of another appearance in Westworld??? :-P
I'm going to say probably not but you never know ...
Still waiting for your collaboration video with Mark Wiens,, Lucas.
Please keep inform us the price in the next video.
All the locations we shoot at have menus available online. Thanks for watching!
i swear i saw you in the tv show westworld in episode 2
such an informative video, keep it up!
I wouldnt question the jeopardy champ!
Hey Lucas! Was that you in Westworld?!?!
Wow! Franklin was a genius and he was funny. Nice!
I suffered waiting for Lucas to try the pasta. I don't know why this once I was all concerned about the pasta getting cold xD
You know what Pioneer Square is famous for (to the locals) ?
Unrelenting homelessness and poverty.
Sweeping them under a bridge to not be seen by the fussy upper middle class is also a Seattle tradition.
Delicious pasta.
I believe you! Homelessness and poverty need to be addressed more seriously on a national level.
Wow, I walked past this when I visited !!! Dang it
Shit I'm Italian and never thought about the meaning of the word prosciutto ahaha
Daym lucas do you speak italian too?
You guys don't waste the food do you :/
Nope! The crew eats what Lucas doesn't!
wassup brotha!!! Lucas my man you are the best!
how does Lucas know so much? does he study up before going to each restaurant or is he just that baller?
That pasta must be proud being in Lucas' stomach
the word "prosciutto" has a strange, convergent history. It's similar to "prosciugare", to dry out, but it was originally said "presciutto", which actually derives from latin "perexsuctum", which means... dried out :-) so, the meaning is the same, but the precise "etymology" is different.
Btw, in nowaday italian, "prosciutto" is not the name for all cured meats, it refers specifically to ham, the thigh of pigs
When is a good time to start lining up ?
We were there at 10am and there were already people lined up!
This guy knows what he's talking about :)
Oh pasta I miss you so.
So sad this place closed after covid :'[
You should come to B.C:)