* Fette Sau
image c/o World's Best Ever
354 Metropolitan Ave., Brooklyn, NY 11211 (at Havemyer St.)
Barbeque
PHONE: 718-963-3404
MAP: Click Here (Lorimer or Bedford Stop on L train)
BOOZE: Full Bar
CARDS: Mastercard, Visa
HOURS: Sun-Thu, 5pm-2am; Fri-Sat, 5pm-4am
MENU: Click Here
DELIVERY: Yes (except on Fri & Sat)
WE SAY: Standing in line at Williamsburg’s newest barbecue joint, I witnessed something close to a miracle. The strangers on either side of my party wanted to engage in conversation. Card-carrying hipsters, notorious for cold shoulders and silent treatment, wanted to discuss the meat counter where we were heading. They asked questions and offered ordering advice, like one pound of pork shoulder should be enough for two people. For a restaurant to create an atmosphere of engagement is a feat that will keep crowds coming back, despite the long waits in line.
Fette Sau, which means “fat pig” in German, opened its doors in March 2007, brought to us by the owners of Spuyten Duyvil -- a favorite beer garden across the street. Kim and Joe Carroll transformed a former auto-body repair shop into industrial barbecue cavern with a whole wall of hand painted cuts-of-meat, a fake fire burning on the television screen and heavy picnic tables -- both inside and out. At the bar in the back you can choose from a wide selection of whisky or take a pint, quart or half gallon growler of beer back to your table to wash down the greasy meats.
At the meat counter, if it's pork shoulder you want, arrive early. I have yet to try it, since the kitchen can’t keep up with the high demand. My reluctance to taste the recommended alternative, dissipated the moment I bit into the buttery moist pork belly, piled high on my butcher paper-covered tray. The brisket and sausage is also a hit. My only complaint is, with the exception of the smoky pork-laden baked beans, the side dishes are a huge let down and should be avoided. The broccoli salad was soggy with vinegar and the potatoes in the potato salad were undercooked and needed salt. Pay homage to Dr. Atkins and stick to the meat counter. And if you’re a vegetarian, just stick to the whiskey or beer. We’re hoping the Fette Sau will hire a pastry chef to prepare a juicy key lime pie to cleanse the palate after the full meat encounter. Until then, there’s beer, whiskey and the company of strangers.
- Amy Brown
From GOTHAMIST:
Fette Sau (German for Fat Pig) rests back from the street off Metropolitan Ave, in an old garage outfitted with what is one of Brooklyn's newest barbecue joints. It is rightly getting loads of press for its food, but what many of them forget to mention is that it's also loaded with one of the most impressive collections of bourbons in the city. We counted 55 different ones the last time we were there, which sounds more like a dare than a list. It isn't all about the different variations of Jim Beam, either. They have New York's only bourbon, Hudson Baby Bourbon, and Four Roses, which just recently came on the New York market. Six bucks can score you a cheaper, rougher style (Rebel Yell!) that will probably suit those ribs better. If you've got extra cash burning a whole in your wallet, go for the $18 Pappy Van Winkle. They are all served in nifty snifers and can come however you like to suck it back.
From NYMag
Not since the original Long Island City Pearson’s, perhaps, has a location been as ideally suited for barbecue as Williamsburg’s Fette Sau (“fat pig” in German). Kim and Joe Carroll, owners of the inimitable beer bar Spuyten Duyvil, had been scouting locations for their second venture when they learned that Tony & Sons, the auto-body repair shop across the street, was renting out part of its fenced-in lot and cinderblock building. The couple preserved the shop’s industrial vibe, outfitting the driveway with picnic tables and the wood-beamed, cement-floored interior with phonograph-horn light fixtures and stools fashioned from John Deere tractor seats. The centerpiece, though, is the Southern Pride gas-and-wood-fired smoker capable of slow-cooking 700 pounds of meat at a time. An avid backyard barbecuer, Joe eschews regional styles, finding inspiration in local ingredients like Italian fennel sausage from a nearby butcher, and his own proprietary panela-and-espresso-based spice rub. Head chef Matt Lang, late of Pearl Oyster Bar, swaps surf for turf with a rotating menu of pork and beef ribs and shoulders, pigs’ tails, flank steak, leg of lamb, pork belly, and pastrami, all sold by weight and served on butcher paper, sauce on the side. The drink list is appropriately heavy on North American bourbon and whiskey, with a smattering of tequilas, mescals, rums, and vodkas, and of the ten tap beers, four are custom-brewed by New Jersey’s Heavyweight and Brooklyn’s own Greenpoint.Head chef Matt Lang, late of Pearl Oyster Bar, swaps surf for turf with a rotating menu of pork and beef ribs and shoulders, pigs’ tails, flank steak, leg of lamb, pork belly, and pastrami, all sold by weight and served on butcher paper, sauce on the side. The drink list is appropriately heavy on North American bourbon and whiskey, with a smattering of tequilas, mescals, rums, and vodkas, and of the ten tap beers, four are custom-brewed by New Jersey’s Heavyweight and Brooklyn’s own Greenpoint.
From Village Voice
"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 lights. The flank steak—an oddball thing to barbecue—looked a little dry, but the shredded pork appeared moist and crusty with its spice rub. Ultimately, I gravitated toward the beef brisket. It was gloriously fatty, and smelled powerfully of hardwood smoke when I sat down to eat it at one of the long picnic tables.Heralded by a frilly pink neon sign on Metropolitan Avenue, Fette Sau ("Fat Pig") is the Teutonic name of Williamsburg's hit new barbecue joint, in a tip of the hat to the old German-market barbecues of Texas. The place is engagingly bare bones, having been transformed from a former auto-repair garage. There are a few whimsical touches, too, including a video fire merrily burning on one wall, and beer pulls that incorporate random pieces of hardware, including chewed-up kitchen knives. For a barbecue, the beer selection is surprisingly sophisticated. No PBRs here.
As at the legendary barbecue pits of Texas, most 'cue is sold by the pound (mainly $15), and heaped on butcher paper. The meat—beef, pork, and lamb; no chicken or fish—has been rubbed with a rudimentary spice mixture, and, thankfully, hasn't been pre-swabbed with sauce. There's not a drop of liquid smoke on the premises. The sauces on the side are limited to ketchup, vinegar (for the pulled Carolina-style pork), and a dark, gritty barbecue sauce, probably best diluted with one of the other two. The sides are comically limited to mediocre German potato salad (which perversely lacks bacon), half-sour pickles, and meat-laced beans that my friend John said were some of the best he'd ever tasted. As at many of America's great barbecues, the sides are entirely forgettable. There's no bread, apart from tiny dinner rolls, which seem intended to discourage you from making sandwiches.
What about the 'cue? The brisket can be spectacular, sliced thick and rimmed with crisp fat. The pork short ribs ($11 half rack, $22 full rack) are tasty, but a bit dry and hammy due to oversmoking. One evening, shredded lamb was a big hit with my crew; it was fragrant with the odor of pasturage. Sometimes—according to the chalkboard menu, which promises more than it can deliver—there are baseball-bat beef ribs, which I didn't get to try. The pork sausages are smoky and greasy, but too chunky inside for my taste.
Charmingly, Fette Sau adds some unusual items to the barbecue canon, including the aforementioned flank steak. At $20 per pound, it's the most expensive meat in the place. Contrary to my earlier visual impression, it was damn good. In a nod to modern restaurateuring, pork belly's sometimes available, so amazingly fatty that it may make some diners blanch. Hey, if you can take it at Fatty Crab, why not at Fat Pig? But the happiest barbecue invention is the pig's tail ($2.25). I popped in after drinking beer one evening at the related bar across the street, Spuyten Duyvil, and scored one. It proved the perfect late-night snack.
To eat my 'cue Texas-style, I've taken to carrying in a loaf of Wonder from the bodega next door. Nobody beefs.
Gawker says
In the runup to the newly opened Williamsburg BBQ joint Fette Sau, the best part was how well the name lent itself to a certain K-Fed song. (Fe-Fe-Fe-Fette Sau, Fette Sau!) I'd been chanting the refrain all week. But last night, when I found myself repeating a different refrain—as in "Why is this night different from all other nights?"--it was because I was ripping apart the rib cage of a deliciously smoked pig.Fette Sau, German for Fat Sau, is directly opposite Spuyten Duyvil in Williamsburg and shares the same owners. Predictably, Fette Sau maintains that obsessive venue's my-way or the highway attitude. But whereas there it's all beer, here there's meat and bourbon. And if you don't like meat and bourbon, you won't like Fette Sau. And if you don't like Fette Sau, that's okay with Fette Sau. As has been noted before on Eater, if there's anything Fette Sau needs, it's fewer people loving Fette Sau. As is, they tend to run out of all the good stuff around nine pm. When we got there, the pork belly was gone, and we had to sprint to the counter to get the last scoop of the baked beans. But such is the lot of small popular restaurants, like the East Village's Una Pizza Napoletana, whose policy is "When shit runs out, it's out."
But danger! Soon one might expect Fette Sau to be overrun by Manhattan spewheads, becoming as it might the latest victim of the NY foodie hype machine. The place will get crowded as the weather warms. Already, bearded hipsters clad in gray t-shirts and tartan sweaters fill the benches. But our fervent hope and rational prediction is that the single-minded devotion to such a narrow swath of the edible world will dissuade the thick-necked I Love New York rejects and their harridan dates from a visit. What toothsome midtown creature wants to pay by the pound, and what man who assumes he'll be getting a handjob later on in the night, is going to take a girl to pick at pulled pork off of a tray?
Also, the picnic tables discourage intimate conversation and the farm equipment chic isn't particularly romantic. Fette Sau has no desserts, no fancy cocktails, barely any sides and little luxury. What it does have, thank G-d, is meat.
Comments
yes, it is really good. Probably the best BBQ I've had in NYC. But, seriously, would they stop telling their servers to wear John Deere trucker hats. It's embarrassing us all.
Posted by: DanB | April 26, 2008 08:25 PM
The phallic lamps dangle from the ceiling over one guzzling vats of whiskey and porkified prods.
http://www.flickr.com/photos/rawlolaoyster/1509453835/
http://www.flickr.com/photos/rawlolaoyster/1509481351/
Posted by: lola | April 15, 2008 07:42 PM
thought it was the best barbeque i've ever had since moving to NYC from Chicago 15 years ago. would love to have a different potato choice tho and corn would be nice too. not crazy about the beans either. prefer sweeter baked beans. but will continue to go for the ribs.
Posted by: stephanie | November 2, 2007 08:45 PM
I didn't knew they served beef jerky, oh wait, what? that was the flank steak thats dried out under the heat lamp? oh, ok......
Posted by: Chuck | August 6, 2007 07:37 PM
Well, after all the hype we decided to try the place. It was good, not stellar, and nothing to write home about. The flank was a bit dry and the rib rub was a bit too dark --just my opinion, but the staff was very nice and beer selection was great! It's a place to go if you are craving meat. Just go early before it all runs out or gets too dry under the heat lamps.
Posted by: just an eater | July 18, 2007 12:45 AM
i went here recently. the food is quite good. yes, they do not always have all the items on the menu.
staff: the (plumpy black haired) woman that seemed to running the place was hostile and short with her staff and it was a real bummer to see people get treated that way when you are trying to have a good time.
heaven forbid if you ask for more sauce!
Posted by: td | June 10, 2007 06:13 PM
after a recent trip to austin where i had a real bbq experience this place was as equally delicious! the beef ribs were huge & tender, the brisket had just the right amount of fat and the pork ribs were small but tasty, it was the rub that made everything taste amazing & the meat was not at all dry, the side of baked beans was a yummy combo of savory & sweet, the german potato salad was fresh but a little bland, great selection of beers on tap, overall the food was definitely worth coming back very soon!
Posted by: Dana | June 4, 2007 05:42 PM
if you find the meat dry, add vinagar. mix hot sauce with ketchup (and more vinegar, if you like) for a dippin sauce.
Posted by: a hint | May 29, 2007 05:42 PM
Decent vibe for a beer, but the food the time i went ranged from passable (the tasty but wicked-fatty brisket) to disasterous (pulled pork, dry enough to have possibly been pulled from a tree). Whatever you do, don't get near the sauce, and if you've ever had Texas or Tennessee BBQ, maybe you'd be better off sticking to pizza. And, no, not a terribly friendly place.
Posted by: rapmasterjc | May 11, 2007 10:10 PM
If you have ever eaten BBQ in central Texas, this is the stuff love is made of! Fantastic! Much of the central texas region is German influenced, which is probably why this is so similar. But even the ordering process: the wax paper, ordering by the weight of the meat and the size of the side. They've even taken it to the next level with the jars / gallon jugs of fine beer. This place is incredible. If you are from Texas and miss the BBQ this is where you need to land.
If you don't like it, please stay away. It's a small place and really has no room for the haters. Given how crowded it always is, I don't think it is in any risk of failing. That is a great thing. Thank you Williamsburg, you just keep getting better.
Now if only Taco Chulo could get its act together.
Posted by: JpMaxMan | April 26, 2007 02:11 PM
I was a little turned off at first when I read that you have to order by the pound. I was expecting attitude because I wasn't sure what a half pound of bacon looked like. They were actually really nice! They slice the meats to order and weigh it out slice by slice so you can tell them if it's too much. We had 3 meats and 2 veg sides. One of the meats was dry (it happens)but it didn't matter because the bacon was perfect.
I would have to disagree with the person who said you are better off going to Harlem, this is a completly different style of bb-q, more European than Southern.
Posted by: mh | April 20, 2007 11:57 PM
My friend and I went this past Saturday night before the storm hit. I think Fette Sau is more of mess than this past weekend's Nor'easter was. Disorganized, poor service, limited supply of food, & luke warm/dried out food. There were only 2 people ahead of me in line and it still took 30 minutes to get up there to order and get my food. Things need to change here soon. The beer & whiskey selection is the only thing I can compliment.
Posted by: Ginny | April 16, 2007 08:23 PM
I totally agree with Dan. Also, seriously, the attitude of t he employees needs to go at Fette Sau, as well as the items on the chalk board as they sell out. That's 'restaurant 101'!
I agree that Huffy probably overreacted and may very well be an "asshound", but a manager treating a customer like that is inexcusable. You laugh it off. If you don't care- pretend you do, whatever. T just sounds clueless, hotheaded and unreasonable. Thank god I don't work with him.
Although I think the design and environment is pretty cool and it's a fun place with great beer and whiskey, it's totally overrated in the "amazing food" dept. The food is really not all that "amazing". The sauces really need to be revisited, they don't work at all.
I'll go back now and again- it's not HORRIBLE, it's just nothing to write home and freak the f out about like some people are doing.
Posted by: tellsie | April 13, 2007 05:43 PM
I stopped by for my first tome tonight around 7:00. The atmosphere was very inviting and the decor was awesome....the knife beer taps, the phonograph lights above the bar, etc... The bar stools were quite impressive however not the most comfortable seats in the world. The bar is rediculous. Great beer selection, even better whiskey and scotch selection, and the bartender was extremely nice. On to the food.....BBQ served from "heated" dishes like you get from the corner lunch stores? I gave it a shot. The menu on the chalk board didn't have half the items listed so I had to ask the guy behind the counter how much a few items were. After waiting only 15 minutes (granted there were only 3 people ahead of me) the guy behind the counter was helpful with giving me details about the items not listed but then rolled his eyes when I ordered 1/2lb of Brisket, 1/4lb of Pulled Pork and a small Baked Beans. 5 minutes later I paid under $20 for a mediocre serving of meat. I sat back down at the wonderful bar only to find out that the Brisket was luke warm, the Pulled Pork was cold, and the sauces were horrible!! The rub on the meat was very tasty but everything else was just bad. Overall, if you want to go for a great selection at the bar and the smell of BBQ, it's your place to hang. If you go for the food, beware that you'll be waiting in line for mediocre service and cold food served from a heated plate. I like my BBQ fresh, thanks.
Posted by: Dan | April 13, 2007 04:48 AM
Reading all these post "T" and "Villagechef" are idiots. I have worked at numerous highly sucessful restuarants and know that keeping the customer happy is #1. You guys don't what you are talking about.
Posted by: Randall | April 12, 2007 07:36 PM
Shut up T. I went there and they were all out of food, quit trying to act like I should have used deductive reasoning and fucking left, furthermore no matter how frazzled (and I have worked at high volume restaurants) customers shouldn't expect to be treated shitty by the staff. Your post sucks. I wont eat there again because BBQ joints are a dime a dozen and most other places won't be short on food but with assholes like you.
Posted by: M | April 12, 2007 06:19 PM
I glad you don't name the restaurant you "work" at Villagechef, sounds like douches work there with you. I don't want to go there.
Posted by: ABC | April 12, 2007 01:28 PM
As a life-long cook I have to say that I love "T"'s statement. Too often have I or members of my staff been told how to do our job by people who have never stepped foot in a restaurant as an employee in their lives. I copied this rant and hung it up in my kitchen. My cooks and other staff love it. Thank you for saying what so many of us in the "service" industry have been feeling. And I'm no english professor, but It seemed pretty well written to me. And Fette Sau is a good restaurant. Give them a chance to work out their kinks.
Posted by: Villagechef | April 12, 2007 12:43 AM
I appreciate hearing peoples unsolicited advice. BTW "T" your English is horrible. Learn to spell and write. As for Fette Sau, its not worth the trip when you can go to Harlem and get something better.
Posted by: C*ckmaster Hipsters | April 11, 2007 02:58 PM
Wow, T, you are the one who seems like the idiot. I was there last nite at 8pm and they were running out of food. By the time you make it to the front all they had left were a few things. I agree with Huffy that they need to erase stuff off the chalkboard as they run out of it. Is it that hard? I think so when you hire people for minimum wage and treat them poorly according to T.
Posted by: Johnson | April 10, 2007 11:34 PM
Okay, Huffy, seriously dude, what the f**k? Honestly, where in your squirrel sized mind do you get the impression that anyone needs to hear your unsolicited advice, especially when they're right in the middle of a stampede-like rush a few days after opening their new restaurant? The fact that the place that you CHOSE to eat at was running out of food (and this goes for the rest of you cockmaster hipsters that are bitching about it too) is a GOOD sign. It means that the food is fresh, the supply is limited and that people have been eating it. Mind boggling, I know, but if you keep on that logic train it may someday lead you to a real appreciation of this thing called food and all that goes into it. Ultimately, (and I can't believe I have to explain this) you could have left once you found out that they didn't have what you wanted. You could have taken your business elsewhere. That is your right as a consumer. You DON'T, however, have the right to act like you know what you're talking about and begin bitching and whining to some poor, frazzled, over-worked guy or girl who is making minimum wage, or to his/her manager who is desperately attempting to keep his new ship from careening into the rocks. If you had been given substandard service, under or over prepared food or a meal that you didn't order, you would have a justifiable complaint. In reality all that you did was stand in line for a while and discover that the food you wanted had run out; a situation that, using your god-given (but I assume dramatically underused) powers of deduction, you could have seen coming. Once you realized that the food that would prefer to eat (I mean. not all of the food was gone!!!) had run out, you began telling people that they screwed up (somehow) and what they should have done differently to serve YOU better. And by the way, meanwhile, how many people were waiting in line behind you? And you were shocked that you were told to f**k off. If you really have been around the restaurant industry (as somebody who has worked in it, not as a mouth with feet that believes it should be treated like royalty) as much as you claim you have, then you would know all of this and ou would have behaved yourself. Grow up. Now, as for the restaurant: it is good. Really good. I love that there are no servers. You get your own stuff and sit at a picnic table, hopefully shoulder-to shoulder with perfect strangers and tuck into your food. What an earth shattering concept! Isn't this the way BBQ was meant to be eaten? Who knows, you might even meet some one new or learn something! That is, if you're not too busy posing and being tragically hip. The BBQ is as good as you can get with the way the fire codes work in this city and they serve some truly beautiful cuts (pork belly and tails just to name 2). The sides are also quite good and the drink list is enough to make me seriously consider the existence of angels. I love the fact that the place hasn't gotten caught up in he whole "real" BBQ debate, doing whatever they want, mixing and matching away. Bottom-line: totally worth the trip and I'll be going back. Hopefully I won't get stuck behind Huffy the Asshound.
Posted by: T | April 10, 2007 11:13 PM
Went there after reading mixed reviews about this place the other night. Got in line at 7:45, but the time we made it to the counter, 45 minutes later, they were out of most of the food we wanted. We ended up getting the flank steak (overcooked & dried out) the bacon (pure fat) the brisket (dried out except for the fat) and the baked beans (which was the best part, but was not that good) I don't understand why people think this place is that good. Is it because BBQ is rare in NYC and people will eat anything and think its good? Being born and raised outside of Memphis, I can tell you its not that good. Overpriced fatty meats and long lines to get slim pickins of food. Also everyone working there had an attitude. Smells good, but leaves a bad taste in your mouth.
Posted by: ChubbyJack | April 9, 2007 08:42 PM
Waiting in line while they weigh out each portion of meat is too time consuming and not worth the wait for flavorless meat that needs a lot of sauce! I'm sure they have kinks to work out, but this is boutique bbq - not the real deal! Oh, and put some meat on those rib bones!
Posted by: John | April 5, 2007 05:53 PM
The ribes were very good but the lamb and pulled pork was overcooked and therefore very dry.
Posted by: Paul | April 4, 2007 08:16 PM
Agh, disappointment. We went here around 8:30pm and they were already out of everything, all we got to try was the pork belly, flank steak and brisket but it was good. The hot potato chips aren't worth the pain or the two dollars. They were all out of sides too but the beer is great and the gallon is so fun to pour.
Posted by: maria | April 4, 2007 06:43 PM
hey Me...i think you need to read. He said he went opening night and said it was fine and went back a couple of days later and it wasn't. Jeez people not knowing how to read, oh yeah thats right its freewilliamsburg commenters!
Posted by: C.H.U.D. | April 2, 2007 07:44 PM
hahah huffy! I was there and saw that dude chewing into you. i overheard some of what you said and have to say you were right on. that guy is a douche treating potential customers that way.
Posted by: Chuck | April 2, 2007 02:16 PM
what kind of idiot goes to a restaurant on opening night and expects it to be perfect? oh right a chowhound...
(that is to say, their manager is a douchebag, but come-the-fuck-on!)
Posted by: me | April 2, 2007 04:46 AM
hey, its huffy from chowhound, i went to fette sau opening night and had a good experiace, but i went tonight and had an horrible experince with their manager Andy, i want to let you know about this, so you can let other people know. its time that places in NYC relize that people that live in NYC want to :
Forget what I wrote before about Fette Sau, tonight I had a horrible experience at Fettte Sau, and I never want anyone else on this board to experience what I went though.
My friend and I got in line for food at 9pm, it was a long line, but we were ready to wait. An half an hour later or so after waiting we got close enough to the serving area and noticed there was no food, so I asked the person behind the counter if there was any food left, their response was "No dude ha-ha, its all gone." After waiting in line for over 30 minutes this isn't the correct response, I told the the server if the are running out of food then they need to let the people in line know they are running out either some one could let the line know or erase the items off the chalkboard. Before I was able to let my opinions be known a guy was in my face letting me know my opionions are not appreciated and cursing at me. I was shocked by this; I was let them know I was just giving constructing criticism and not being an ass, but rather, than me being the ass, it was them being too aggressive toward the customer. I found out that the person in my face was Andy, the manager, after I said I was just a concerned customer and my name was James. Andy was more concerned with being aggressive in my face letting me know they have been open since Wednesday and they were working out the kinks, rather than listen me a person who has been around the restaurant industry he would rather be rude, curse at me, defensive and obnoxious After I told him I was just give constructive criticism, and that he was a ass, he decided to be nice to me, This isn't how the customer/restaurant industry works. While being on the defense, I told him I was just tying to tell him what wasn't working and what was, and I wanted to share these observations because my family has exerperanced this running restaurants, he told me he didn't care about reviews and my opnions. Now take this how you want, but this means to me he DOESN'T CARE ABOUT YOU AND YOUR WANTS. After all this, my friend and I did not order any food because they had run out so we finished out beers outside, meanwhile Andy left the place and tried to give me a "hey buddy" nod. Sorry Andy this isn't how it works, you can't be an ass to someone and try to solve it with a nod.
Posted by: Huffy | April 1, 2007 05:11 AM
Rolls bring you back to childhood church dinner, meats saturate paper in a great way. sauce sucks. George likes baked beans.
Posted by: kelly | April 1, 2007 12:53 AM
The beer and whiskey menus are impressive too. You can buy beer by the gallon to share for decent prices. The meats are yummy, the sides, not so much. (with the exception of the baked beans). Overall, i HIGHLY recommend this place.
Posted by: Micah | March 30, 2007 03:54 AM
I went there on opening night and had some of the pork ribs.... mmm mmm mmm finger licking good. The rub was absolutely delicious. As a side note, the space itself is very inviting and tastefully done. Did I mention how good the ribs were?!
Posted by: timmy | March 29, 2007 07:26 PM
From my review on chowhound:
I had heard that Fette Sau was finally open, so a buddy and I walked over there last night. First off, wow, the place looks great and the food smelled amazing. Its in a car repair shop and its seating is only long picnic tables. It was crowded, but manageable, I noticed off the bat that ordering was going to be an issue. You get in one line to get drinks and a separate line to get the food. The problem with ordering the food is one person takes your order, cuts your order and measures your order. You see everything is served by the weight so it takes awhile. I think they will figure out how to speed this part of it up, so I am not going to hold it against them for the time being. So onto the food; we got the:
-1/4 lb of smoked bacon
-1 lb of brisket
- 1/2 lb of flank steak
- 1/4 lb of sausage
-1/4 lb of baked beans
The food total was $39 after tax, and it was a lot of food. They have 3 sauces to choose from; a smoky ketchup, a Tabasco-y bbq sauce & a vinegar type. None of the sauces impressed me so I ate the meat sauce-less, which is the way to go. The rubs used on the meats are great. The meats were perfectly smoked & spiced. Since the placed is owned by the same people who own Sputen Dyvil, you know the beers are going to be good. They sell the beers by sizes too; we got a half-gallon of Capt. Lawrence for $16. It will be interesting to see how this place does, how many people will venture out to Williamsburg for some of the best BBQ in NYC (I am from the South, and I believe I know good bbq when I eat it) and if the neighborhood kids will keep coming back.
PS. Pete- I must have be right behind you, cause we saw that too. Very funny indeed....
Posted by: Huffy | March 29, 2007 06:49 PM
I went there last night, which was the first night they were open. The flank steak is awesome and so are the baked beans. They ran out of ribs, which was disappointing, but I'll cut them some slack for now. And they have a great beer selection. Try the beer called "slice of rye." While we were there, some guy stood up on a table and serenaded with an opera aria a very pretty girl sitting next to us in order to get her number. It was pretty funny. And they have a flat screen tv that plays one of those xmas fireplace videos.
Posted by: Pete | March 29, 2007 03:53 PM