The brainchild of chef David Nayfeld, James Beard Award-winning pastry chef Angela Pinkerton and operations manager Matt Brewer, the restaurant will focus on rustic pizza and pasta dishes.
According to menus aired earlier this week, the first iteration of Che Fico's seasonal menu—which "represents the ending of winter meeting the rise of spring," offers "glimpses of spring alongside coldwater seafood," including antipasti like coppa sando ($8) and tuna conserva ($14).
Wood oven-fired pizzas range from $17 to 21, and the kitchen will turn out both hand- and machine-made pastas, along with slow dishes for two, like an oven-roasted whole chicken ($48).
The menu also features a cross section of Jewish-Italian comfort food like corned veal tongue ($16) and grilled chopped duck liver ($16).
Plans are still in the works for Che Fico's team to open Theorita, a casual pie shop, in the space below Che Fico.
Che Fico is set to open Wednesday, March 28. It'll be open Tuesdays through Saturdays at 5:30pm, until 11pm and 1am Friday and Saturday.
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