In September 2024, Pittsburgh earned a place on the New York Times’ best restaurants list through the inclusion of swanky but approachable Nordic-Appalachian spot Fet-Fisk. Since its opening in March, Fet-Fisk has been a local favorite. It draws diners in with its focus on quality produce and its homey yet elegant location in the former Lombardozzi’s on Liberty Avenue. It’s a staple for a date night, a friendly catch-up, or a group dinner. Plus, Fet-Fisk one of the few places open on Mondays. It offers a “Crispy Monday” drink special each week, along with wings, hence the crisp.
Fet-Fisk’s robust social media presence, cohesive branding from cofounder Sarah Laponte, and respect for the original space of its Bloomfield restaurant, have made it into a Pittsburgh dining hotspot. It’s been open for less than a year, and it’s already stellar. The New York Times agreed.
“Fet-Fisk is the restaurant equivalent of a cozy sweater.”
“Fet-Fisk is the restaurant equivalent of a cozy sweater. It feels lived in — and not just because of the vintage platters and wood paneling,” Priya Krishna wrote in her review. She went on to laud the pair for the atmosphere they’ve created. She also liked their riffs on Nordic cuisine. Their fennel-rich seafood salad was a particular bright spot for the critic.
Chef Nik Forsberg said that Fet-Fisk knew Krishna had dined with them at one point, but didn’t know the specifics. (The Times’ policy is to be as unobtrusive as possible with their presence in the restaurants they cover). “A photo editor at the Times reached out a week later so we knew something was brewing. We didn’t know what they were working on or when it would come out, so it was certainly still a surprise yesterday!” Forsberg said.
A Step Forward for Fet-Fisk
“Priya [Krishna] was very complimentary of the restaurant and curious about our story,” Forsberg said. “It was endearing to hear that so much of our goals with space and the food came through in the experience for her.” Krishna specifically liked the simplicity of the food and how everything worked in harmony with the space. “We got big compliments on the chicken. But she also noted how well our lighter and more delicate dishes stood out against but also complemented the richer fare.”
That roast half-chicken is drizzled in lingonberry sauce and served with apples and farmer’s cheese, decadent but refreshing at the same time. And everything at Fet-Fisk can pair with its extensive wine and spirits list that truly includes something for everyone. It runs from flights of vermouth to creative cocktails like the “Bubbly” with Nordic gin to some lesser-known but delicious wines like Tintilia of Molise, Italy.
Forsberg said that being on the New York Times list is “a true honor. It’s very exciting to see what the future holds now that we’ve made it onto the national press circuit as a restaurant. There’s is a bit of anxiety about being visible to a new customer base outside the city and the work it will take to meet demand.” But, to keep with Fet-Fisk’s nautical image, given their ship’s course so far, we have faith they’ll stay afloat.
Story by Emma Riva / Photo by Sarah Laponte
Subscribe to TABLE Magazine‘s print edition.