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Fatty 'Cue - anyone been?

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redygirlnyc Oct 3, 2008 11:32 AM

We're thinking about trying this place out this weekend...any one been and have an opinion?

  1. u
    UnderemployedInNYC May 16, 2010 09:56 PM

    My recommend is short and sweet. The mussels and the ribs were awesome. The ribs are among the best ribs I've had recently, and I will be so bold as to say they outshine their peers at Momo Midtown.

    My only issue with Fatty 'Cue is the pricing. I think it's about $5-$10 bucks too expensive for both its location, its portion size and its target market.

    http://underemployedinnyc.blogspot.com/

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    Fatty 'Cue
    91 S 6th St, Brooklyn, NY 11211

    2 Replies
    1. re: UnderemployedInNYC
      johannabanana Aug 15, 2010 12:04 PM

      Went last night and had mixed feelings although enjoyed eating outside on a beautiful evening. (Waiting at the bar, they were playing Led Zeppelin at full volume, drowning out conversation.) Negatives were the generally quite sloppy service, some of the food, and the pricing, of the "snacks" in particular. I've noticed the same problem with the service at the Fatty Crabs -- nothing rude or anything but just careless and forgetful (if relatively earnest) waiters. Pork ribs and a whole mackerel special were tasty. Wasn't overwhelmed by the brisket in contrast with other comments on this thread. At least on this showing, I would certainly favour Fette Sau's brisket, which happens to be much better value. The "snacks" like the cucumber, celery and nasi ulam are all fine, if uninspiring, and should either have a couple of dollars shaved off their prices or be more generously portioned -- or even be included for free with some of the larger, pricier dishes.

      -----
      Fette Sau
      354 Metropolitan Ave, Brooklyn, NY 11211

      1. re: johannabanana
        s
        StrongIsland Sep 6, 2010 04:59 PM

        Ate there in the last week and would concur with all the other posters. We liked it but it wasn't mind-blowing. I liked the idea of using some Asian ingredients and ideas in the cooking. I think it works quite well. But it wasn't enough to put it over the top. Also, the ribs were not available when we got there so that was a bummer.

        We started off with a couple of cocktails and we both loved them. They really used the smoking concept well in these drinks. We had the lemon drink with smoked lavender and the smokin bone. These were perfect. We then had several other dishes (i will surely forget some here). The bacon and toast (as mentioned above) was actually really good with the mustard. I'd give this a two thumbs up. There was then an egglplant dish which more like a kind of rustic dip, I guess. They gave you bok choy, garlic, beets, green beans, ginger, etc. to dip with. This was ok, but have to admit that I am not an eggplant fan. Mrs. StrongIsland is more of an eggplant fan and she was kind of so-so on the dish. The cucumbers - good but expected more. The smoked duck was really tasty with really crispy skin. But I found it a bit tough to eat. Then the pieces of the whole pig with the buns with the dipping sauce was maybe a little too much David Chang (yes, i know he didn't invent these things but its what most people think about when they see these things) and, frankly a bit plain for me. In fact, i must have thought of Chang as I put my cucumbers in my bun with the pork. I have made steamed pork buns at home and I would prefer my own. Just saying. One thing that i also did like was their table condiment which i would love to make at home. very tasty.

        Service, by the way, was great. Everyone we came across was very friendly. Price-wise, i suppose it was a bit on the heavy side but not a complete deterrent to me. I'd still recommend it to anyone who likes to eat out. The mix of BBQ and Asian is too much to pass up. I would actually return to try some other dishes next time. Brisket for one and hopefully some kind of seafood.

    2. p
      Pookipichu May 14, 2010 02:29 PM

      So the Sifton review is up and the place receives one star. Perplexing considering how he waxes rhapsodical over the food, however, not perplexing if you've actually eaten there.

      No mention of the incredibly small portions, or the price to food ratio... All in all, an inadequate review considering these are important considerations in choosing a restaurant.

      1. Silverjay Apr 8, 2010 06:53 PM

        I dined at Fatty ‘Cue the other night. Ordered the cucumbers, the ‘cue coriander bacon, the smoked crab soup, the Wagyu brisket, and the ikan bakar (mackerel). Tried to order the seafood sausage and the pork set something or other- can’t remember exactly how it was represented on the menu- but they were out of both.

        The restaurant is small and is a step down from the sidewalk, with open front windows and a long, pleasant looking wood whiskey/beer bar along the right side. There are a couple tables in front and a few along the left wall. I’m actually not sure if there is a yard or an upstairs or other room. Must be a yard back there, right? The space was small and in passing, looks like a bar. Already has a neighborhood vibe to it also….The limited (refreshingly so) menu is basically divided into the BBQ items and sides (what they call “Compliments”). The cucumbers, which I had expected to be pickled, were basically a few chunks of English cukes marinated in brown rice vinegar (sounds more exotic than it tastes), tiny rings of smoked chili, and toasted sesame seeds. Not spicy, not vinegary, a bit sesame, and plenty of cucumber- these were served first, like an appetizer, not a “compliment” to the BBQ mains. These would have been more successful either pickled or at least sliced long to absorb more vinegar. Fail.

        The bacon arrived soon after. This was several thick cut squares of absolutely delicious bacon- though not sure I detected the coriander flavor or aroma as I was embalmed in porky, bacony goodness. Along with the bacon squares were several pieces of triangular toast and a small container of yellow curry custard served with a small spoon. This was the first of two assemble-your-own themed dishes that we ordered. As I picked up the bread with a slightly WTFish expression, a friendly staffer swung by to suggest I smear the custard on the bread and throw a piece of bacon on. Excellent idea. The custard was delicate in flavor and high in the aromatics of the curry and made a nice compliment to the briny bacon. I was expecting the curry to be a lot sweeter, but it was light and rather neutral. The assembly though, I thought, a bit clumsy with square bacon and triangular toast, but it tasted nice.

        Next came the smoked crab soup, described in detail as “cold smoked crab meat, maitake and shiitake mushrooms, grated daikon”. The server promised this was going to be spicy. The soup was a muddy lemongrass flavored morass with a deep back of the throat spiciness. Overall, it had sort of tart and savory flavor. By itself or with other more complimentary ingredients, this could have probably succeeded. But it doesn’t really matter what you smoke crabmeat with, you cannot tell how it’s flavored when it is served in this soup. At least not with chunks this small. And the choice of two types of mushrooms for this soup was really odd. The earthy fresh flavor of mushrooms (which in northern Asian, for example Japanese recipes, are usually accented with either salt or mild soy sauce for flavoring) are just overwhelmed by this broth’s use of lemon grass, Thai basil, and, chili oil. While the mushrooms provided something to chew on, like the crab, you couldn’t taste them. Above it all, the soup was very spicy, like deep aftertaste spicy, not front of your lips stimulation spicy. If you’re into spicy mushroom dishes, this one’s for you. I thought this dish was a concept failure.

        The American Wagyu brisket came out next. Slightly strange name if translated into Japanese since “wagyu” means “Japanese beef” so the dish would be “American Japanese beef” in a non-hyphenated way. But anyhoos….This was second assembly dish, with 3-4 fluffy bao served next to 3-4 long, thick cuts of meat. A small pile, more garnish than topping, of cilantro and red onion was off to the side. Served on a separate small plate for smearing on the bao was a small dish of aioli, which looked too suspiciously like a flavored mayonnaise for me to try and what Fatty ‘Cue bills as “chili jam” but what I think most would call “kochujang”. Served on the same plate was also a small cup of beef au jus. The idea is you construct your Asian themed bao or you load up on just beef and do a “French dip” with your meat wadded bao. Eh, whatever. I’m neutral on this choose your own adventure thing. It doesn’t matter really because the brisket was simply amazing. Great home-smoked flavor, plenty of the wonderful connective tissue fattiness of brisket, and a hearty thickly cut portion to enjoy. This is, perhaps, the pinnacle of what one can achieve out of brisket.

        Our last dish to arrive was the whole mackerel ikan bakar cooked with “.. turmeric salt, smoked and seared in banana leaf, chili-garlic-lime sauce”. This was fine.

        Sadly, I could not convince my dining partner to try the lamb ribs, lamb shoulder, or duck- which seem closer to the signature dishes. Anyway, all the dishes we did eat, plus two cans of beer and a tea bag of green tea came to $95 before tip. Not cheap. Not worth it for what we ate, but maybe the lamb dishes and the Sunday pork could elevate the experience. Seems like Southside W’burg has become a little foodie Grand Central.

        1 Reply
        1. re: Silverjay
          d
          dark knight Apr 10, 2010 06:28 PM

          Nice review Silverjay - I had a similar experience to yours.

          I think Wagyu refers to a certain breed of beef - so I assume it means American raised wagyu cattle.

          http://en.wikipedia.org/wiki/Wagyū

        2. p
          Pookipichu Apr 4, 2010 09:52 PM

          Short review:

          The flavors are truly wonderful. I had the beef rib, lamb ribs and cucumbers. Meat was very fatty, the short rib had very little protein, mostly charred fat. The lamb rib is incredible, tender, pleasant soupcon of game. Cucumbers were in sizable chunks and neither here nor there.

          Wonderful friendly service, better ambiance than Fatty Crab. My only problem with Fatty Cue is the PORTION SIZE. The price is not insubstantial and the portions are a notch above amuse bouche size. Mini tapas portions makes the experience very expensive. I easily could have finished another 5 or 6 of the lamb rib dish. If you have a healthy appetite, you could very well spend $80-$100 a person to be satiated.

          1. CalJack Mar 29, 2010 03:26 PM

            Long live Sunday pig dinners. What a wondrous pile of crisped, juicy pork shoulder! The mantou bread accompaniment made for 3 heaping buns, with a nice scattering of leftover bits and seared veggies to pick at. I loved the sharp pineapple curry dipping sauce. The whole meal felt like a bold, brave new flavor frontier, not the least of which came courtesy of the deceptively-dainty 'Cue house cocktail, each sip of which packaged distinct sweet, sour, smokey and spicy notes (Overproof rum, smoked pineapple, tabasco and Pernod topped off with a citrus disc). I usually scoff at fancy mixed drinks, but this was as memorable as anything I've ever tried.

            I might as well book my ticket for fat camp right now.

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            Fatty 'Cue
            91 S 6th St, Brooklyn, NY 11211

            1 Reply
            1. re: CalJack
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              dark knight Apr 4, 2010 08:38 PM

              So I checked it out tonite - it's a little like Fatty Crab - interesting and innovative, but not quite mindblowing.

              Had eggplant dish - interesting but kind of weird - chicharron, green mango, pickled garlic and a variety of things to dip with accompany a pureed eggplant dish that tasted a little like lobster tamale. Sounds cool, but didn't quite work for me.

              Next had special lamb in celebration of Easter - was very salty and overspiced - almost too spicy to eat, and a little too over the top like sometimes I think Fatty Crab can be - but the fatty parts were amazing. Bacon on steroids.

              Finally was the brisket dish - this was the best of the bunch. Vaguely reminiscent of pork buns at Momofuku, this dish was great - chinese bao, aioli, spicy paste, cilantro and pickled onions with brisket that wasn't over-salted - this is what I imagined the place would be like - an interesting blend of Asian and Texas BBQ.

              All in all it came out to what I thought was a little pricey - just under $100 for 2 people (3 dishes and draft beers) - but it's an interesting addition to the neighborhood and worth checking out if you haven't yet.

            2. bigjeff Dec 12, 2009 10:22 AM

              Late fall 2009 is the latest word:
              http://newyork.seriouseats.com/2009/1...

              9 Replies
              1. re: bigjeff
                d
                dark knight Dec 12, 2009 09:01 PM

                Um - you realize it's December right? :)

                Looks like "by March"

                http://blogs.villagevoice.com/forkint...

                1. re: dark knight
                  bigjeff Dec 12, 2009 09:32 PM

                  haha, so current. the video is nice but I'm a little scared of how crazy this guy is about fat=flavor when the whole point is all these different styles of marinade; that should be where the flavor is instead of a fatty mess. with that said, the lamb ribs looked damn good.

                  1. re: bigjeff
                    s
                    skeetereats Dec 13, 2009 11:41 AM

                    Hey bigjeff!

                    Glad you liked my little video on Fatty 'Cue. Really fun filming with those guys. My feeling from being with them is that they'll open in Jan 2010.

                    I will say, and I'm pretty honest how I feel about food...and, lucky me, they let me taste everything coming out of the smoker. :) - The flavors on the meat really got me excited. You thought about BBQ in a whole new light. Like the fermented shrimp pasted added this lovely saltiness to the lamb. It was perfectly cooked by the pitmaster...juicy, spicy, and the fat really kept the meat moist and flavorful. Can't wait for everyone else to try it! @SkeeterNYC, http://www.foodcurated.com

                    1. re: skeetereats
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                      dark knight Jan 28, 2010 06:54 AM

                      Any news? Did it open yet?

                      1. re: dark knight
                        d
                        dark knight Mar 19, 2010 05:56 AM

                        New York Times says March 23.

                        http://www.nytimes.com/2010/03/17/din...

                        1. re: dark knight
                          squid kun Mar 19, 2010 04:54 PM

                          Eater says it opened Thursday night ... http://ny.eater.com/archives/2010/03/...

                          -----
                          Fatty 'Cue
                          91 S 6th St, Brooklyn, NY 11211

                          1. re: squid kun
                            bigjeff Mar 19, 2010 05:01 PM

                            and on a related note, a friend of mine is lucky enough to be attending Cochon 555 this weekend and the chef from Fatty 'Cue will be serving up a whole pig (along with 4 other chefs, and 4 other pigs).

                            http://www.localwineevents.com/events...

                            at the end of each of these, they crown a prince of porc and last year's prince was . . . . the Fatty 'Cue guy (at the time, he was at Fatty Crab).

                            1. re: bigjeff
                              r
                              rschwim Mar 19, 2010 11:05 PM

                              I drove by around 1PM earlier today (Friday--ok, technically now yesterday) and the guys inside said they were having a soft opening this evening (still Friday)

                              1. re: rschwim
                                w
                                will13 Mar 29, 2010 06:12 AM

                                It's open, and I had an amazing meal there last night. I tried the Sunday Pig and the duck. Both were great, and really interesting as well. The pork was served with bao, a great asian alternative to good ole white bread. The duck was as crispy as I have ever had it without being too dry inside, and the cocktail made to match - a sophisticated cardamon/chocolate affair put it all over the top. The place is cool and the staff is warm and friendly.

                                -----
                                Fatty 'Cue
                                91 S 6th St, Brooklyn, NY 11211

              2. BackyardChef Oct 5, 2008 05:14 AM

                They aren't open yet.....shouldn't be too much longer.

                1 Reply
                1. re: BackyardChef
                  a
                  AimeeD Nov 6, 2008 07:28 AM

                  Anyone have an update on when Fatty Cue will be opening?

                2. CalJack Oct 3, 2008 02:04 PM

                  Are you certain that it 's already open for business? If you're talking about the place going in on South 6th Street in Williamsburg, the space still looked rather convincingly under construction earlier this week. If you have any reports suggesting otherwise, please do share...

                  2 Replies
                  1. re: CalJack
                    wleatherette Oct 4, 2008 08:32 AM

                    yeah, i thought they were aiming for november?

                    1. re: wleatherette
                      r
                      redygirlnyc Oct 4, 2008 11:41 AM

                      you both could be right...i read on ny metro that they were opening in aug 2008 but that's my only source of info...

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