Il Corvo's 9 Handmade Pasta Lunch Has Lines Forming Down The Block Dining on a Dime
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Date: 2020-05-20
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Comments and reviews: 10
Guest
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.
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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.
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thallocub
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
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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
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Divergent
9 is not eating on a dime it is Being exploited by a corrupt economy. Food costs are artificially inflated, just look at the net earning reports for the major food suppliers, they have increased by 65% in the last 8 years. Oddly enough prices of goods have increase about as much in the last 10 years. Wake up, you hipsters and your lack of critical thinking will be the death of us all.
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9 is not eating on a dime it is Being exploited by a corrupt economy. Food costs are artificially inflated, just look at the net earning reports for the major food suppliers, they have increased by 65% in the last 8 years. Oddly enough prices of goods have increase about as much in the last 10 years. Wake up, you hipsters and your lack of critical thinking will be the death of us all.
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jf76
Love the spoken descriptions but unfortunately it probably meant that Lucas didn't eat the pasta at its prime condition with the dishes sitting there for a few minutes. I always wonder that about food shows - after taping and taking photos and narrating, the food is probably getting cold. With pasta that isn't ideal. Sacrifice for the sake of these videos that we enjoy!
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Love the spoken descriptions but unfortunately it probably meant that Lucas didn't eat the pasta at its prime condition with the dishes sitting there for a few minutes. I always wonder that about food shows - after taping and taking photos and narrating, the food is probably getting cold. With pasta that isn't ideal. Sacrifice for the sake of these videos that we enjoy!
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Jura
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: )
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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: )
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rudeboystu69
I wonder how the owner of the BBQ place next door feels seeing all that business lining up outside his restaurant. It's gotta be a kick in the nuts for a restaurateur to see all that money outside, with none of it coming into his store (although I'm sure he does pick up a few crumbs from people who get fed up waiting in line.
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I wonder how the owner of the BBQ place next door feels seeing all that business lining up outside his restaurant. It's gotta be a kick in the nuts for a restaurateur to see all that money outside, with none of it coming into his store (although I'm sure he does pick up a few crumbs from people who get fed up waiting in line.
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Lina
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!
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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!
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Victor
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.
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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.
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Lucas
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
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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
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SpiderDarling
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.
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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.
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