Fedoroff's Roast Pork
Cheesesteak restaurant · Williamsburg ·
Philly-style roast pork, cheesesteaks & Italian hoagies
Philly-style roast pork, cheesesteaks & Italian hoagies
"Federoff’s is not a large place. In fact, it’s just a narrow room with no tables whatsoever and a couple of stools along each wall. But it’s important that you come here and get yourself a sandwich. That’s pretty much all they serve here, and the cheesesteak dripping with bright orange dairy product is our favorite thing on the menu. The roast pork sandwich with broccoli rabe and whole cloves of garlic is another intelligent way to spend your money - but if you get here early and aren’t yet ready for ridiculous amount of meat, we highly suggest the BEC with Taylor Ham." - bryan kim, matt tervooren
"This place is tiny with just a few stools, but that’s fine because you don’t come here for the atmosphere. You visit this Williamsburg spot for Philly-style sandwiches, and while the roast pork is great, we prefer the cheesesteak. Fedoroff’s version comes with a generous amount of sliced beef along with fried onions and Cheez Wiz by default, and we suggest you don’t change a thing. Embrace the neon orange cheese product that you’ll almost certainly get all over your fingers." - kenny yang, bryan kim
"Fedoroff’s is not a large place. It’s just a narrow room with no tables whatsoever and a couple of stools along each wall. But it’s important that you come here and get yourself a sandwich. That’s pretty much all they serve here, and the cheesesteak dripping with bright orange dairy product is our favorite thing on the menu. The roast pork sandwich with broccoli rabe and whole cloves of garlic is another intelligent way to spend your money." - team infatuation
"I note that Federoff’s South Philly Cheesesteaks is listed as a popular vendor returning to Smorgasburg this year." - Luke Fortney
"With a white subway-tile interior and antique signboard that could be Philly, I prefer the roast pork and broccoli rabe sandwich ($14): the unctuous porkiness of a fatty roast paired with the bitter lift of broccoli rabe and brightened by sharp aged provolone, a combination that hits like a Phillies home run." - Robert Sietsema