Il Corvo is a small place where there is almost always a line to get in. I actually heard someone behind me exclaim happily that this was the first time the line hadn’t been around the corner for her. The line was a mix of locals and tourists but definitely not for those on a lunch break as we waited 45 minutes to order and the line did get longer. The restaurant is only open for lunch on weekdays and does accept credit cards. The line takes you to the order counter, which according to their posted etiquette rules is where you head first (as opposed to claiming a table). Seating is assigned by the counter person after she takes your order. Parties of 3 or more will probably get their own table but twos will be placed with others and there is a larger table for singles.
You fill your own water, grab utensils and bus your table afterwards but they do bring your food out to you. They offered 3 different fresh made pastas, the styles of which are displayed dried at the counter, kale salad, house made focaccia some pickled vegetables and olives. Wine is available by the bottle, glass or portion of a liter as well as beer and some canned beverages. There is no background music but the crowd noise is enough. Decorations are mostly various pasta making utensils or maps of Italy. The pastas were nice but variable. I expected much more based on the crowd – I wouldn’t repeat the process.
We got a bowl of the pickled vegetables to snack on while we waited. They were nicely spicy, crisp and tart.
The Pappardelle alla Bolognese was the worst of the pastas offered that day. The nicely wide and tender pasta was coated with a dull, mealy sauce that needed seasoning. Possibly a little oil could have helped moisten the dish but the sauce was one of the least exciting Bolognese ever. It was a disappointment.
The Cornetto was a peperonata sauce of sweet and spicy peppers (hatch chilies, shishitos, roasted red peppers and peppadews), onions, garlic and balsamic. The curled pasta was wonderful with the tasty and slightly sweet spicy sauce. It was a good combination of flavors and just the right amount of pepper punch.
The Maccheroni Rigate was a lobster mushroom cream sauce with onions, garlic and chili flakes. The chili in this dish was very understated and worked well with the side of chilies al inferno. The buttery cream sauce was tasty and adhered well to the thick pasta tubes. It was really good but the Cornetto was the best of the three.