by Kristen Wile

Upcoming Italian concept Spaghett, from Irreverently Refined Hospitality, has named its opening staff — with one familiar name, and one new name with Charlotte ties, leading the concept. The restaurant, a sister concept to fine dining tasting menu spot Counter-, will open this fall serving seasonal fare.

Leading the kitchen will be chef Kendall Moore, who comes to Charlotte from Charlottesville, Virginia. Moore was previously chef de cuisine at Charlottesville Italian restaurant Tavola. His brother, Matt Moore, is also a Charlotte chef — Matt is currently the executive chef at Vinyl, and has worked at Indaco and Vana. Kendall Moore brings experience cooking seasonal Italian fare back to his hometown.

The restaurant’s beverage operations will be overseen by mixologist Amanda Britton, who leaves her position at Lincoln Street Kitchen & Cocktails to join the Spaghett team. The cocktail program will feature a punch service in the home’s upstairs space with light snacks available, as well as a full bar downstairs serving spirits that were around at the turn of the 20th century.

Spaghett will offer a range of dining options. Opening in the Fourth Ward historic home that most recently housed Poplar Street Cafe, Spaghett will feature several small dining rooms. Guests can order a la carte or enjoy a fixed price tasting menu, and reserve a grand tasting experience in advance. You’ll be seated based on the reservation, with the grand tasting experience having a dedicated dining room. There will also be a private dining room that will offer all of the menu styles. No matter which dining style guests select, they can expect a menu that’s inspired by Italian chefs’ intense seasonality.

“A true Italian chef, they don’t try and import as many things over from Italy,” Spaghett co-owner Sam Hart says. “Their goal is to use the freshest and the most delicious ingredients within the season around them. What we’re gonna be doing is working with local purveyors to create a menu that is inspired by the techniques and flavors and dishes of Italy, but utilizing what is here.”

Because of that seasonality, the menu will feature just over a dozen dishes and change frequently, though there will be staple items that vary in flavor, such as cacio e pepe and tiramisu. Pasta will be made in-house, and dishes will generally cost around $15. With rumors of Michelin transitioning to a regional guide in the near future, Hart wanted to include a tasting menu option in case the rumors are true. The fixed-price tasting menu will feature five courses; the grand tasting will have seven to 10 and will have a maximum of 24 reservations per night.

“The goal is to constantly tell the story of where you are and what time it is while also through that common language of “Italian” food,” Hart says.

Wine pairings will be available for both the tasting and fixed-price menus, with counter- sommelier Michael Myers curating a wine list of Italian wines and wines from other regions that use traditionally Italian grape varietals.

Spaghett will initially open with dinner service only, with a targeted opening ahead of Thanksgiving, before eventually adding brunch service.