Fedeli's opens at the Cyrus Hotel. Here's what to know about chef Peter Tinson and his Italian and steak menu.
When the Cyrus Hotel opened its flagship restaurant The Weather Room in 2019, it quickly solidified itself as a downtown Topeka staple.
The Weather Room's modern midcentury and ambiance served as a backdrop for the familiar, unique dishes guests were served.
The hotel in May announced it would rebrand the restaurant as Fedeli's, an Italian and steak restaurant, with the goal of adding a new dining option for Topekans while keeping the restaurant's atmosphere intact.
At its helm is Peter Tinson, the restaurant's new executive chef.
Fedeli's officially opened to the public Tuesday and will celebrate a ribbon-cutting Aug. 19.
The restaurant is open 6:30-10:30 a.m. for breakfast. The bar opens at 3 p.m., and dinner service is 5-10 p.m. daily.
Guests can expect the restaurant to have an ever-changing menu based on what guests are eating and in season.
The menu offers a variety of steak, fish and pasta options to cater to any guests' appetite.
What's on Fedeli's menu?
The menu features a Delmonico steak, filet, KC strip and salmon.
Pasta options include linguine carbonara, spaghetti Bolognese and penne arrabbiata.
A nightly gnocchi special is a new addition to the menu.
Tinson earlier in the week made gnocchi with house-smoked duck breast, fresh baby spinach, grilled Italian vegetables in a white wine tomato cream sauce.
The menu will evolve and will most likely change dramatically, Tinson said.
The charcuterie board, calamari, meatball appetizer and grilled asparagus will be the menu's staples.
Tinson said he plans to add tuna to the menu once he can source the fish.
"It's very appropriate for Italian food to have the tuna on there," Tinson said.
Fedeli's also offers a breakfast service.
"I've already started to develop our new menu for the breakfast, and it's going to have an Italian feel to it," Tinson said.
Italians eat a simple breakfast. Tinson hopes to incorporate that into Fedeli's breakfast menu.
"They don't do a lot of very fancy things, but I'm going to do tweaks on normal stuff," Tinson said. "The fruit salad — I want to do fresh mint and prosecco in there to give it a little zing, a little homage to Italian dining."
The drink menu features a mix of cocktails and red and white wines that can be paired with menu items.
Fedeli's offers approachable dining option
Fedeli's is a restaurant that caters to everyone, Tinson said.
"We tried to keep (pricing) very much in line with what The Weather Room was because we really wanted everyone to be able to have our experience here," Tinson said. "A person on a first date could feel comfortable coming here and not having to expect to drop $200."
Tinson said Fedeli's offers good, wholesome Italian food that is approachable and homemade.
"We make our own meatballs from scratch. We make our lasagna from scratch," Tinson said.
Peter Tinson brings worldly experience to Topeka
Tinson has been around the world.
Born in Vancouver, Canada, Tinson has lived in Beirut, England, Greece and Thailand.
He received a culinary degree after moving back to Canada.
"After that, it was a mix," Tinson said. "I went to Japan and worked there for a while. I went to Australia twice."
Tinson settled in Springfield, Mo., for several years and opened his own restaurant, Gallery Bistro.
Tinson during his time in Missouri assisted an Italian restaurant in opening, worked at a gastropub and helped develop and open an upscale breakfast eatery.
He planned to take time off and move to England when he was asked to become a chef at a convention center and restaurant in Springfield.
His most recent chef position was at Hotel Vandivort, a boutique hotel in downtown Springfield.
That is where Tinson met Zackary Oxley, the Cyrus Hotel's new manager.
"As a joke before he left, I was like, 'Take me with you,'" Tinson said. "Then he called a month and a half later.'"
Tinson has a diverse food style that crosses multiple cuisines.
"I'm very comfortable with the Italian food scene, but I like to spread my wings a little bit more," Tinson said. "I do quite a bit with Asian and one of my first loves is French food. You can use all of the skill sets you take from learning all those things and apply it to any (cuisine)."