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Located in a former Williamsburg garage, Fette Sau ("Fat Pig") channels the sainted barbecues of Central Texas, serving up 'cue on a plain tray on a sheet of butcher paper. While there are two sauces available, you've got to put them on yourself. On a recent revisit, the barbecue was as spectacular as ever (preferred: brisket, pork chop, pork belly), greasy and as smoky as a brush fire on the prairie. The fact that the meat selection is quirky and variable (but featuring boutique meats), only makes you want to visit more often. Sides like potato salad and crunchy pickles have a higher success rate than even Texas barbecues. We love this place.
The past few months, weve been faithfully pursuing summer fare: berries from the farmers markets eaten plain or in smoothies, vegetables lightly sautéed in olive oil and garlic, seared seafood, local cheeses, and salads made from simple... More »
Our meat hoard (clockwise from top left): pulled pork, sausage, tongue pastrami, pork belly (thin strip), pork chop, beef brisket. Three years ago I reviewed Fette Sau ("Fat Pig"), Williamsburg's ti... More »
"Hick'ry, cedar, and oak," was the enthusiastic reply of the clerk in the ear-flapped cap when asked what kinds of wood were being used in the smoker. He was presiding over a blackened meat selection that glistened in metal receptacles under hot... More »
This place is BBQ heaven. Large portions, excellent variety, taisty side dishes, excellent meet, and even a taisty pickle on the side. Try it out on a week night because weekends often have lines out the door. They also deliver in Brooklyn during the week days.
Who wouldn't love a restaurant whose name means "fat pig"? At Williamsburg warehouse Fette Sau, the meat selection is naturally porky but also quirky (head and tails are common) and often features boutique meats. The smoky 'cue comes on a plain tray on a sheet of butcher paper, with two sauces available for self-service. Sides (save for salty pickles) are always great, plus an excellent whiskey selection and snappy cocktails cut through the richness of the meal. 354 Metropolitan Avenue... More »
Prolific cartoonist Chuck Jones worked enough with Daffy, Bugs, and Porky that he deserves some sort of trophy--an edible trophy, we're thinking. Fette Sau, Brooklyn's great new barbecue, has revolutionized bar snacking by smoking pig tails. These are chewy and surprisingly meaty. They go well with any of the exotic beers or whiskies that are available, and when you're done, you can feed the remnants to your dog. Unless your dog is vegetarian, of course. More »
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