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Fatty 'Cue - anyone been?

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

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  1. 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

      yeah, i thought they were aiming for november?

      1. re: wleatherette

        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...

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

      1 Reply
      1. re: BackyardChef

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

        1. re: bigjeff

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

          Looks like "by March"

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

          1. re: dark knight

            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

              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: dark knight

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

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

                    1. re: squid kun

                      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

                        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

                          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. 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

            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. 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.