The 20 Best New Restaurants of 2025 | Bon Appétit
"I found Fet-Fisk to be a moody, Nordic-ish counterpoint in Pittsburgh’s Little Italy where bar-side diversity is part of the charm: kicky pickled mackerel with shaved cabbage and smoky beets under red lamplight, or a whole branzino cloaked in a craggy breadcrumb crust with a generous goblet of dulse butter—Nik Forsberg’s meticulous, time-intensive processes (gravlax, farmer’s cheese, botanicals-infused aquavit) make the newcomer already feel like a reanimated, beloved institution." - ByThe Bon Appétit Staff
