Fitzroy Institution Naked for Satan Has Canned Its Famed Pintxos Menu

Say goodbye to your faithful cheap Fitzroy dinner — Naked for Satan is changing things up, and canning its ever-popular pintxos menu. But before you start to mourn the blue cheese and quince, take note: the death of this bite-sized menu isn't necessarily a sad death. Rather, things are being reborn over at Naked for Satan, and perhaps – after eight years – it's time.

Taking over from the pintxos downstairs will be what they're calling "Naked Bar Food". Kevin Middleton, co-head chef, is waving goodbye to the tasty bites you've come to know so well and saying hello to honest and slightly indulgent fare.

Now, the downstairs bar will be serving up mussels ($13–15), cooked with a choice of five different sauces — including one with ale, garlic and thyme — and served with shoestring fries (moules frites). Continue along the sea train with fresh oysters ($2.2), served with either lemon, cava jelly & finger lime or kimchi vinaigrette.

If meat of the land is more your thing, the slider menu will sort you out. It features ones stuffed with beef cheek and chimichurri ($6 each), southern fried chicken ($6) and grilled mushroom and halloumi ($5.5). Add to that corn and manchego empanadas ($5.5), chargrilled lettuce with blue cheese sauce ($8.5), and burrata with pickled eggplant ($14.8) and you've got a fine little menu that will have you forgetting all about your past pintxos.

If you're more worried about bargains, the Naked for Satan's rooftop specials are still going strong, which include $11 weekday lunches and dinners on Sundays.

The new menu kicks off this week, so head along to start a new Fitzroy tradition for yourself. Change is good, we promise.