Napa on Providence will open to the public Nov. 27, with a menu that includes grilled swordfish with pasta faglioli sauce; bucatini with pomodoro sauce; poulet rouge (half a roasted heritage breed chicken) with root vegetables and horseradish pan gravy; grilled hanger steak; dry-rubbed trio of Berkshire pork; and more. Entrees run about $17-$24 (and there's a burger for $9), and first plates at dinner range from pizzas and grilled or raw shellfish to mozzarella-stuffed meatballs and miso-glazed pork belly. The wine list highlights northern California, including 20 by the glass. Designer Mimi Sabates did the interior, which includes booths with granite tabletops, Carolina hemlock tables and a bar, community tables and host stand built by NoDa's Zac Sessions, according to co-owner Jeffrey Conway. Look for lunch beginning Dec. 3, and brunch starting mid-December. Chef James Cannon worked on developing the menu, and will continue; Robert Fox and Eric Litaker are sous chefs. 110 Perrin Place; 704-900-8535; www.napaonprovidence.com.