Spaghett

Charlotte’s Spaghett Offers Italian Comfort in a Quaint Historic Home | Eater Carolinas

"Italian comfort rooted in North Carolina anchors this Fourth Ward spot, where chef Kendall Moore sources close to home — Anson Mills flour, Carolina Gold rice, Boxcarr Cheeses, and a wealth of produce from local farms. Bar director Amanda Britton introduced the namesake Spaghett cocktail to chef Sam Hart in 2019, and you can order that Miller High Life with Aperol and lemon for $5; if that’s not your style, her creative cocktails include a tiramisu milk punch that spotlights rum clarified through cream and mascarpone. For a group, I go for the French toast "alla carbonara" with honey aioli, sprinkled with crisp pancetta — it’s rich, so I suggest sharing it with the table. The menu leans seasonal: this summer I had a light tomato salad with stone fruits, and in the fall I opt for a pumpkin picatta with turnips and roasted apples on a farro risotto. The setting feels like a haunted dollhouse — in a good way — inside the late-1880s Young-Morrison House, which still looks lived-in with parlor furniture swapped for dining tables and rooms clad in vintage-inspired wallpaper. Insider tip: the Supper at Spaghett deal includes a primi, pastas, entree, and dessert chosen by the kitchen for $60 per person." - Erin Perkins

Charlotte Italian Restaurant Spaghett’s Opening Menu | Eater Carolinas

"Set to open on Friday, July 11 at 224 West 10th Street in the historic Young Morrison House in the Fourth Ward, this Italian eatery is led by James Beard–nominated chef Sam Hart (of tasting-menu restaurant Counter) with bar director Amanda Britton and executive chef Kendall Moore on the opening team. Bar director Amanda Britton, who was running the cocktail programs at Charlotte restaurants Bardo and Vana in 2019, came across a recipe for a Spaghett cocktail: "I’m very familiar with a Miller High Life, says Britton, "and the addition of lemon and Aperol sounded really good." She put it on the menu and introduced the drink to Sam Hart. Moore—who previously worked in management with the Easton Porter Group in Charleston before moving back to his hometown of Charlotte—says the building and neighborhood shaped the concept: "When I walked up to the space, I couldn’t imagine it being anything other than a neighborhood Italian restaurant, just because it’s so comforting," says Moore, "When I close my eyes, I think of a dimly lit street and walking into the foyer of this bustling restaurant with timeless music playing and the chirps and the chatter of happy people." While the cuisine is Italian, Moore emphasizes local roots and sourcing: "We use Italian food as a way to introduce the people in Charlotte, in our neighborhood, and in our greater area to the things that are growing in their backyard," says Moore, "We’re really a restaurant of the Carolinas and of the produce and of the seasons and the story of where we are located." The team sources as close to home as possible, using Anson Mills flour, Carolina Gold rice, Boxcarr Cheeses, and a wealth of produce from local farms. The opening menu highlights North Carolina summer produce with dishes like bucatini with summer squash, a corn and sorghum panna cotta, farro with fior di latte, peach, and shisho, and a local fish crudo with melons, tomatoes, and green coriander oil. The drinks program plays on Italian flavors as well, including a tiramisu milk punch, a Negroni made with a local gin, a Nutella-washed sherry cocktail, and the Spaghett for $6." - Erin Perkins

New in Fourth Ward as of July 11, 2025: a craft pasta and cocktail house from a James Beard–recognized team. Eater Carolinas spotlighted its Carolinas-sourced approach to Italian staples.