Gallery: Fedora: A Historic Space Gets a New Hat (and an Awesome Menu)

Crispy Pig's Head ($12)
Crispy Pig's Head ($12)

Crunchy nuggets of breaded and fried pig's head are tossed with a bright salad of bitter greens and a sauce gribiche made with hard boiled eggs heavily laced with capers and pickles.

Chef Mehdi Brunet-Benkritly
Chef Mehdi Brunet-Benkritly

Imported from Montréal's famed Au Pied du Cochon, he brings a similar wild, offal-centric sensibility to the menu.

Cod Fritters ($9)
Cod Fritters ($9)

The most plain, and least succesful appetizer we tried—slightly tough and dry, though we still had no trouble finishing them.

Skate on the Bone ($25)
Skate on the Bone ($25)

An on-the-bone skate wing served with a split veal bone full of rich, gelatinous marrow. It's wild surf & turf reminiscent of dishes at Michael Psilakis' Upper West Side Fish Tag, though the menu here is much more focused.

Sweetbreads and Octopus ($28)
Sweetbreads and Octopus ($28)

The breadless entrées pick back up where the appetizers leave off, with exotic pairings like crisp, creamy sweetbreads served with charred octopus tentacles and roasted baby romaine lettuce.

20110208-Fedora-primary.jpg
20110208-Fedora-primary.jpg