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Jul 26, 2006 04:19 PM

Fette Sau to open in Williamsburg Fall 06

Fette Sau, a spin off of the wildy popular Spuyten Duyvil on Metropolitan Ave. (@ Havermeyer St.) will open this Fall. The food is to be real old school BBQ. The owners of Spuyten have made a great success with serving an outrageous rotating selection of beers and REAL Lambic's on tap, along with assorted high quality meats, cheeses and breads to complement the beverage program. Over ten million bottle selections, ha ha. Really, there are a large number of selections in bottle to suit any price and palate. The staff is very knowlegable and approachable. Wines are also available, but are not very good. The back garden is a great respite. Will update as more info comes in on the opening!

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  1. In Williamsburg? Feh, that's where Spuyten is--what's the point? C'MON and branch out a little--Southern Brooklyn needs you!

    1 Reply
    1. re: erikka

      Or, better yet, how about in Spuyten Duyvil? The Bronx could really use it.

    2. if SD were in my neighborhood i would be in there every day and they would soon have all my money. I am glad I must trek to Wburg...

        1. re: SoylentGreen

          Alas, no. To a passer-by it doesn't even look close. Since it doesn't look like they're planning much indoor seating maybe they're going to hold off until spring?

          1. re: benghoil

            is it going to be right next door to SD? Cause if so, there hasn't been any working going on there in awhile.

            1. re: Huffy

              It's across Metropolitan Ave from SD, in a tiny (maybe 10ft wide) spot a little west of Havemeyer. Lately some paint has gone up, and some wood as part of what looks like a big outdoor eating area. But it's certainly not buzzing. Slow-cooking, more like.

        2. I have it on good authority they're in spitting distance of opening--maybe next month.

          They also seem to be preparing to open a specialty beer store in the space the Bedford Cheese Shop left in the Mini-mall. Yum.

          1 Reply
          1. re: benghoil

            Nice....thanks for the info! Topps beer selection is pretty good, but getting in and out of there quick is next to impossible.

          2. New restaurant and a specialty beer store!? Sweet. I love SD. I was in there the other night knocking back some beers.

            What does "old school BBQ" mean? I remember talking to someone at SD about the new restaurant, but after a bottle of Nora, I typically forget what I was talking about.

            1 Reply
            1. re: benmeddle

              When I said 'old school BBQ' what I meant was that the proprietor of the joint is actually using a 'slow and low' cooking method over a wood and/or real hardwood charcoal fire. That is to say, SMOKE is being used, managed, and applied to given cuts of meat for cooking.