Fet Fesk - Round Two

The Precious

Fet Fisk has previously been a traveling act, but for a while earlier this year they found a temporary home at Pear and Pickle in Troy Hill. Back in October I had the opportunity to check out Fet Fisk at Dish Osteria for a spooky meal comprised of various offal. It was just fantastic.

I had the pleasure of visiting Fet Fisk again at Pear and Pickle in early 2020. I was scheduled to dine with them again in March, but unfortunately their regular dinners been on hiatus due to COVID. I've been telling anyone who will listen that I believe Fet Fisk is one of the most unique culinary experiences that Pittsburgh has to offer.

Some of my favorite dishes from the evening included the soft omelet with gravlax, the fish head soup, the fishmongers lunch with smoked mussels, scallop, octopus and salt cod. It was just a wonderful array of perfectly prepared seafood. We honestly tried everything on the menu.

As our oysters arrived I asked if it was possible to have some mignonette or cocktail sauce. The waiter came back and told me that the chef said that any additional sauce was forbidden! I know that a lot of people might be offended, but I personally think it is great when the chef tells you how to enjoy something exactly as it is intended.

Within the last few weeks Fet Fisk has opened their Royal Market featuring some really amazing looking smogasboards.  They should also have some additional offerings as they get acclimated to their new space, how exciting.

Fet-Fisk - Organi Osteria - Dish

Organi Osteria

I'm starting to think that I've lost relevance as a food blogger. After all, food blogs haven't been popular since 2010. It would seem that podcasts and vlogging are the wave of the future. (I'm not even sure the kids call it vlogging anymore.)

The perfect proof of my insignificance is that I've somehow never heard of Fet-Fisk.  Fet-Fisk is a testament of the Pittsburgh restaurant scene transformation. They are a pop up dinner collaborative that takes place at an undisclosed location semi-regularly.  I also do not believe that they disclose the menu prior to their events.


From their site:

"we are not a restaurant. we are a group of friends who currently work in or have worked in restaurants, and we are kind of bummed on restaurants.

we are a group of friends who want to bring other groups of friends together over delicious food, so we throw pop-up dinner parties.

our dinner parties are recurring, and one-of-a-kind. our location changes. unique to each event, our menus highlight fresh seafood and regional produce.

it is important to us for our food to be valued accessibly, and to include satisfying options for diets and restrictions. delicious food is important at FET-FISK.

FET-FISK means ‘greasy-fish’ in swedish"

I'm shocked that these guys could slip under my radar for so long. I really mean it when I say that I must not be cool anymore. Special thanks to my friend Katie for making me cooler. After taking a peek at their Instagram, it appears that Fet-Fesk has been around for about one year.

The Fet-Fisk I had the pleasure of attending was at Dish Osteria and was an all organ/offal dinner titled, Organi Osteria.  Although they have been closed the last couple of years, Dish recently reopened their doors in the historic South Side of Pittsburgh. I highly recommend checking them out, their food is fantastic.

In total we were served nine highly unique courses for $85. Honestly it was not a bad deal but it got expensive quickly as the drinks at Dish were about $10 a pop. Also, we ended up having quite a few drinks as the dinner was slow! The dinner was supposed to run from 7-10 pm but it ran past 11 pm. I'm not a European, I don't like 4 hour dinners.

Some of the amazing dishes we got to try incorporated  head cheese, eyeballs, gonads, tendon, heart, blood and liver. This was not a dinner for the faint of heart and both the menu and the location were not disclosed ahead of time. I've posted the full menu below for your viewing pleasure.

My favorite courses were numbers 8, 4 and 6. Respectively, veal brains with tagliatelle, brown butter and iberian pepper - beef heart with foccacia and bitter greens and calf liver with guanciale and potato.   I can't wait to go party with these folks again.

Full Menu