Bits and crumbs: Brunch, Bloodies, bubbly

Starting in December, Passion8 will serve weekday lunch 11 a.m. to 2 p.m. and Sunday brunch 11:30 a.m. to 2:30 p.m., including a build-your-own Bloody Mary bar. Also coming up: A tasting of bubblies (half a dozen, from Prosecco to Cava and more) and tidbits, at 6 p.m. Dec. 10 for $18. 1523 Elizabeth Ave.; 704-910-3161; www.thepassion8.com.

Vivace’s fall menu, from new executive chef Mike Suppa (who's logged high-profile time with star chef Todd English), includes all new first-course and pasta dishes except for two stalwarts, and Suppa calls the grilled octopus with fingerling potatoes and green goddess dressing "a standout." Second courses are all new but for the veal saltimbocca; they range from skate wing Milanese to braised lamb shank with saffron risotto to tomato-braised swordfish with Tuscan white beans. Check out the whole lineup here. 1100 Metropolitan Ave.; 704-370-7755.

Among dishes on the newest menu at McCormick & Schmick (two locations): blue crab and corn chowder; bouillabaisse; ginger-pear-glazed wild salmon; miso-seared scallops and more.