Osso coming to N.C. Music Factory

Look for Osso, from Alex Myrick and chef Gene Briggs of uptown's Blue, and Noah Lazes of the N.C. Music Factory, to open Dec. 8 or thereabouts, serving regional Italian cuisine in a contemporary space designed by François Fossard. (This photo is by Fossard, who designed Miami Beach's Mansion and SET, Butter in New York City and Charlotte, and more.) Myrick expects the menu will hit all 20 of Italy's regions; Briggs' opening lineup will likely range from the obviously necessary osso buco (veal shank with saffron risotto) to sea bass to wild boar ragu with pappardelle, with all pastas being made in-house.

The place's name followed Fossard's design, which, as Myrick puts it, is like "staring into the belly of the whale," suggesting the Italian word for bone: Osso. A fireplace will bridge the dining room and a lounge area, and "make no mistake," says Myrick: "As the night goes on, it will be a fun place to be....We don't ever want music to overtake your ability to carry on a conversation, but this is New York all the way."

Expect high sound quality and for the place to stay open until 2 a.m. on weekends (and maybe more). Dinner will be served six nights a week (closed Mondays), and the menu will range from small plates for $10-$14 to entrees about $13-$30. Lobster crabcakes, short-rib-stuffed arrancini (Sicilian fried rice balls), tuna crudo with blood orange, Margherita pizza, veal meatballs, sea bass over lobster and pumpkin orzo: You get the picture. Need more? Go here.