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The concept is simple but ingenious--quality meat smoked low and slow the Southern way, plus Southeast Asian ingredients like lemongrass, chilies, palm syrup, fish sauce, galangal, and so on. Those zesty flavors are a naturally delicious counterpart to rich flesh--an American elaboration on existing traditions like satay, gua bao, and rendang. There are dishes here that can only be described as thrilling: impossibly crisp smoked duck with red curry; pork belly with yellow curry custard; lacquered pork ribs. But the portions are more tapas-sized than family-sized, and are relatively expensive, especially for such a pointedly casual place.
Deciding where to watch the Super Bowl is stressful. Do you pick the place with the best drink specials? The greatest food deals? Do you follow the crowd? Find a quiet bar with a decent screen to wa... More »
Many of the week's food festivities have been canceled, but the show will go on for these celebrations. Wednesday, October 31 Sound and Cinema at Nitehawk Cinema: Nitehawk Cinema will screen Nosfer... More »
The smoked brisket sandwich is a very lush production. The brunch menu at Fatty 'Cue is, in many ways, more approachable than the restaurant's regular menu. There are strange sandwiches, plates of r... More »
Robert Sietsema's Top 10 1. This doesn't mean I'm forsaking my first love, Katz's pastrami, but the smoked-meat sandwich at Mile End is denser, redder, and offered in a sandwich that's just the right size for one person to eat, which means I... More »
Fatty Cue is an interesting mix of bbq and asian cuisine. It's hard to explain but people come from the city to enjoy dinner at this tiny little spot on South 6th. It is the little sister of Fatty Crab, a NY hotspot. The smoked catfish, lamb ribs and a bowl of noodles is an amazing mix for two. Not to mention some great apps.
It may not be a bargain, but there's no denying that Fatty 'Cue serves some of the most exciting, flavor-bombed food of the year. The restaurant's signature combination of American barbecue technique and Southeast Asian seasonings finds its apotheosis in the smoked duck with red curry dipping sauce. The bird goes blackened and craggy over the fire--like Napoleons of crisp skin, juicy fat, and dark meat--and is sensational dipped in the aromatic, coconut-enriched sauce. More »
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