The New Way to Start a Restaurant in Pittsburgh
Mar 28, 2024•15 min
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Episode description
In 2023, chef Nik Forsberg was a James Beard semi-finalist for his pop-up concept Fet-Fisk, aka greasy fish, which prioritizes sustainably sourced seafood, local meats, and veggies from Nik’s own garden. So what does it take to turn a popular pop-up into a thriving brick-and-mortar business? Hear what he grows, how he approaches his menus, and all the plans behind Bloomfield’s newest restaurant.
**This episode originally aired Thursday, March 30th, 2023.
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