FET-FISK Restaurant and Bar

All the fire emojis!!! Went for the first time last night with a friend, walked in around 9 pm and sat in the cozy, chilled bar area.Friend ordered an oyster shooter, I stuck with Miller High Life #nice.We got the mussels, button mushrooms, and the whole branzino. The mussels and button mushrooms were excellent, but the branzino was the best piece of fish I've had in years, maybe ever. We got the chocolate mousse cake for dessert, which slapped.The server was helpful and fun to chat with, apparently he also had cooking experience. I put him on picanha #also nice.Will definitely return to explore more of this fantastic menu.

Gonna start out and say if you don't know what Nordic food is then do your research before going here. If you're a picky eater you'll be very picky here but they do have a steak option. If you're up for trying new things then def come here !!I went very very traditional and got the whole grilled branzino so I can get my hands ripping apart fish and the steak tartare. The fish was a little overcooked but seasoned well and paired phenomenally with the butter. The steak quality was top notch, flavored will and delicious with the chipsOur waitress was a doll and super helpful in explaining everything on the menu to our entire partyThe inside was superrrr dim, and I do wish they had a brother light for the table. It was sunny out and that glaring into the dark restaurant made me wish I had sunglasses on

I was so excited to try this place, and, man, did it exceed the hype! So delicious! Moody, unique vibe and excellent service made for a top-notch dinner. We started with the rye focaccia and the sturgeon pate. The focaccia was fantastic. Perfect rye flavor and the dipping oil... I don't know what was in it, but I was scooping it with a spoon when the bread was gone (not couth but no shame). The pate was the surprise of the night. I've never ordered pate, but something made me want to order it. I know sturgeon was in it, but I don't know about the rest. Whatever is in it is absolutely delicious! I ate the whole thing. Put some capers and shallots on the seeded cracker with pate... you'll have a moment of pure flavor ecstasy. For the main course I had trout. The skin was crispy, salty, and tasty. The sauce was excellent - dill, capers, herbs, oil, nuts, flavor and more flavor! Incredibly flaky.My wife loved her half chicken ... so much so I only got one bite! I can tell when she loves something- she doesn't share. The apples the chicken came with were a burst of good sweetness. The carrots were an excellent side - shareable and tasty. I don't remember all of the seasoning, but I got hints of honey, oats, herbs, and flaky salt. These are a must-get. We had English walnut cake to finish, and it was remarkable. The dish was ginger and nutmeg forward, which left me with an insatiable desire for another piece. It was fall/winter deliciousness on a plate!I really wanted Fet-Fisk to live up to the hype, and it was more than amazing. We have a return trip on the books!

My first time at FET-FISK. We were lucky enough to find an open reservation in the Lounge on a Friday evening. The service was prompt, friendly, and very accommodating. The low red lighting in the lounge provided an interesting ambiance (but did make reading the menu a little difficult for my old eyes ). The oysters were excellent and the shareable plates provided an opportunity to explore the menu. I'm excited to return and try a seat at a table in the dining room.

I went here for a girl's night out, which it's the perfect spot for! The ambiance is charming and chic, with dim lighting and eclectic decor. We were happy with the service too, with our waitress helping us narrow down our selection from an overwhelmingly great sounding menu. The staff is definitely very familiar with the food, so I recommend leaning on them for suggestions if you're indecisive like us! We ended up choosing 6-7 small plates and 1 larger dish, which was the perfect amount of food for our group of 3. Everything we had was very good, with some of the standouts for me being the beef carpaccio, the caviar, the wings with caviar (a Monday night special), and the gremolata on our fish entree (one of the yummiest I've had!). I really enjoyed my white Negroni too (one of my favorite cocktails and coincidentally everyplace I've been that offers them has also had great food).Overall, it was a great dining experience and I cannot wait to return!

We were curious to try this restaurant due to its ranking on the NYT Restaurant List of 2024. The reservations seemed fully booked, but we set alerts on Resy and were able to snag one that same week. It appears they do take walk-ins though, but there might be a wait.Very nondescript from the outside, it just says Bar and Restaurant outside. Decent amount of tables and seating inside. Really like the ambiance, feels eclectic. A non-stuffy nice restaurant.The waiter walked us through the menu and we asked for suggestions. He mentioned the pickled mackerel and the ora king salmon gravlax are two of the best appetizers that really showcase what the restaurant is all about. We decided to take a bit of a risk and tried the pickled mackerel, not having much familiarity with mackerel. Going to be honest, I really didn't like it. It was very fishy and not in a good way, and this is coming from someone who loves seafood. The flavor was just hard to get past and I couldn't eat much of it. I did like the beets and cabbage underneath.The steak tartare was the safer appetizer that we got. It was served with a row of crispy potato chips and an egg yolk on top. Pretty good, but not the best we've had. Also served with a lot of horseradish on top, which I do like but I think it would be best served off to the side so you can control how much you want to add. Maybe we just made the mistake of mixing it all in. We also got the rye focaccia. I read so many rave reviews, and was a little underwhelmed. The bread wasn't served warm and the foccaccia wasn't that great. What was more interesting was the tomato "balsamic" that comes with it, but we would have liked more of it. Too much bread to sauce ratio.For mains, we got the rye cavatelli and steelhead trout filet. We got the cavatelli without the cheese as we're dairy-free. The pasta was interesting because of the rye, never had a rye pasta before. I really liked the umami flavor because of the mushrooms inside, could have done without the apple inside but still an interesting choice. The trout was also delicious and flavorful. Crispy skin. The mains were more of a standout to me than the appetizers.For cocktails, my boyfriend got a seasonal one - Blood Moon Martini. It has a vibrant red color because of the beets, and also has a mild beet aftertaste. It was interesting and good! I got the "bitter" house cocktail. I honestly didn't love it, it was more sweet than it was bitter in my opinion. Some hits, some misses. But overall, lots of interesting and unique dishes you won't find at many other places. Everything has a beautiful presentation and is well thought out. Good service here too.

This restaurant is an amazing addition to dining and craft cocktails in Pittsburgh. The menu is fish forward but don't let that deter you from trying it. The service was really personable and done at exactly the right pace. We tasted a few wines to select the perfect complement to our meals but started with two of their unique cocktails - the lime Aromatic and the white Negroni featuring Aquavit liquor. They were both fabulous and not sweet. Our starter was the sturgeon pate with fresh crispy seeded crackers, onions and capers that was out of this world good. We also really enjoyed the King Salmon Gravlax with the fluffiest, most airy, egg & butter accompaniment that's really hard to describe but was so unusual and delicious. The grilled cabbage caesar salad with anchovies was super creative and delectable as was the steelhead trout with almond butter sauce and those yummy pan roasted chanterelles with lingonberries. We also tried the Rye Focaccia bread with the very tasty tomato balsamic and olive oil dip. It was really one of the best meals we've had in a very long time. A neat 2oz pour of their cynar amaro was the perfect way toend this feast.

Thank you, Robin from next door for recommending Fet-Fisk for dinner! This was one of the best meals I've had and I'm really upset I didn't have someone with me to share so I could try more dishes. Since I didn't have a reservation, I was told to head over at that moment, as they were opening in 5 minutes, and ask to sit at the bar. Robin said there is often a line to get in. This is the first time I've had to wait in line to dine at a restaurant. BUT if I didn't, I would not have had a seat at the bar. The place got packed within 10 minutes!It has a lounge/romantic/reminiscent-of-times-past kind of feel. Loved it. The menu changes regularly so I can see why locals go often. The food is OUTSTANDING!!I started with a glass of Pinela from Slovenia, recommended by the server. OMG, another new-to-me white that I loved! I had the scallops crudo and they were so delicate and clean and tasty. I think pear is a great complement.I moved on to the half chicken, which was the most perfectly cooked chicken I've had. That's not easy. It was delicious but I could not finish it. And I'd be scared to lose that perfect doneness by reheating leftovers. I asked for something to pair well with this and was given a glass of Chinon cabernet-franc. Another great find!DESSERT WAS THE BEST PART!! This buttermilk Panna cotta is the only way I ever want to eat Panna cotta again. It was so creamy, perfect sweetness, and with cava poached pear! I paired a bit of the Vermouth with this and it was spot on!I will go back to Pittsburgh to eat here!And their chef was nominated for a James Beard award.You can't go wrong with this place. Make a reservation, and then go back when the menu changes.

OK, so I just HAD to come back and do a menu tour with the family tonight - my sample earlier in the week was just so delicious!Happy to report that it was once again EXCELLENT. Everything was perfect - obtaining a reservation (Resy), adding a 5th member (my brother) to our party at the last minute (thank you SO much, folks! ), our wait staff (everyone friendly, knowledgeable, attentive, and super professional), the comfortable chairs and background music that was pleasant but not too loud, and the FOOD... the FOOD!!!!I asked our server if we could do a tapas style meal, and they timed everything so perfectly for us - it was awesome:Chapter 1 - 8 oysters, onion dip, king salmon gravlaxChapter 2 - king salmon gravlax, beef tartare, chanterelles, pickled mackerelChapter 3 - their AMAZING shaved watermelon saladChapter 4 - (2) steelhead trout and (2) späetzleChapter 5 - chocolate mousse torte and beet red velvet cakeDrinks were on point as well - I'm a HUGE fan of their "House Tonic" and the kids loved the lingonberry fizz.Yes, it was a TON of food, and the place was super busy, so we are GRATEFUL for their efforts to provide such an astounding experience for our family like this. We probably could have abridged the meal a little bit, but wanted to try as many things as possible!One thing's for certain - the beating heart of FET-FISK is the amazing crew - from the Chef and kitchen staff, the bar staff, the wait staff, and the front of house folks - all on point and pros. They set the tone and comfortable ambiance perfectly so that the delicious food is showcased properly - and the experience is superb.MUST TRY - Do NOT miss this place. We are SO looking forward to seeing how the menu changes with the seasons. Bravo!!!

A friend and I had dinner at Fet-Fisk last night. We were able to snag a same day reservation on Resy for 8 pm. The place is nice and cozy and all of the staff were so kind and friendly. We each started with a glass of wine (red for me, orange for my friend). Our server stated that a lot of people just order a few items and share them so that's what we did. We ordered the grilled cabbage Caesar, the trout, the skirt steak, and a side of fries. Out of everything I ate last night, the skirt steak with lobster hollandaise was by far the best. It was cooked to a perfect medium rare and that hollandaise had excellent lobster flavor. I'm still dreaming about it. I didn't get a photo of the fries but they came with mayo and ketchup and both sauces appeared to be house made which was cool. Overall, our experience was great. I will be back for that steak alone! lol