To make another neighborhood restaurant and bar. However, maybe more than J[oseph]L[eonard] or Jeffrey’s, it’s to be more of a bar. My partner and GM Brian Bartels has been crafting and curating infused spirits, homemade bitters and syrups and putting together an inspired beverage program. As for food, it will differ in that it will bring new and unique food pairings to the city. Mehdi [Brunet-Benkritly] has a very creative approach that isn’t bistro or brasserie food and it certainly won’t be an oyster bar — it’ll be whatever we feel like cooking.
–Gabe Stulman, explaining the “vision” behind the Fedora to The Huffington Post