Best Italian (inexpensive)

While waiting in line to place an order for agnolotti, tagliatelle, or any of the other hand-crafted pastas on the daily-changing menu of noodle dishes at Il Corvo, flour virtuoso Mike Easton's cash-only weekday lunch spot, a glass of wine might seem an unnecessary midday indulgence. But Easton's extraordinary pastas and soulful sauces, wrought from whatever ingredients strike his current fancy, are too sensuous to pair with water. Easton's creations, incongruously sold from behind the counter at a gelato shop abutting a bug museum, are vivid reminders that authenticity is a matter not only of provisions and technique, but honest appreciation. Order a glass of chianti or pinot grigio, sit, and savor. Repeat tomorrow.

Source: Seattle Weekly

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