The flights of sly imagination Mike Easton brings to nanoseasonal daily pastas at Il Corvo he applies to Roman-style pizzas—pay by the kilo—in this windowy brick-lined Pioneer Square room for weekday lunches. The kitchen’s so open you can watch the cooks snapping beans and shucking corn. Yes, corn—one of the many why-not pizza toppings that establish Easton’s signature pizza style: heaping vegetables and herbs and cheeses and cured meats in undreamt-of combos, four or five a day, like squash with pancetta and nutmeggy bechamel or—they can’t make enough of this one—mozzarella and mortadella with oily drizzles of pistachio pesto, all on thick tasty crusts. Has a pizza meal ever left you so radiantly nourished?