As It Prepares to Open, a Look Back at Two Years of Fatty ’Cue

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Photo: Food Curated

Brooklyn Based brings news that Fatty ‘Cue may open March 21 (and possibly as soon as tomorrow) and reports back from a friends-and-family tasting that included smoked crab soup, a make-your-own-pork-bun plate, and a cucumber salad with sesame seeds. Of course, this isn’t the first “early taste” the restaurant has offered. In fact, let’s take a look back at all the potential menu items that have been mentioned (and eaten!) in the past two years.

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Photo: Food Curated

February 29, 2008 Grub Street breaks news that Zak Pelaccio has teamed up with Robbie Richter and is planning:
• Duck lacquered with red-chile curry
• Goat
• Lamb
• Brisket

July 16, 2008 At a tasting, Fatty ‘Cue debuts dishes such as:
• A curry-cured Berkshire pork belly
• Smoked lamb ribs long-marinated in a mix of potent Thai spices

August 24, 2008 In "Fall Preview," New York reports more potential menu items:
• A smoked-fatback burger
• Red-curry-cured bacon
• Smoked beef brisket with a coconut-milk-and-black-pepper cure

August 26, 2008 Speaking to Metromix, Pelaccio imagines what a meal at Fatty ‘Cue might look like:
• Salad of raw shrimp cured with lime juice, fish sauce, minced garlic, cilantro and chili sauce, tossed with warm pig trotter.
• Whipped lardo spread on bread with prosciutto
• Pork ribs with a palm sugar and chili glaze
• Goat brined in soy sauce finished with sesame oil, fresh cilantro and salted chilies
• A rich bone broth made from bones and finished with grated galangal root and Chinese celery

July 21, 2009 At a Slow Food cook-off at Water Taxi Beach, the ‘Cue debuts:
• Chicken wings
• A rye cocktail

October 4, 2009 Culinary Studio, Blondie and Brownie, and Serious Eats attend an Epicurious Entertains event where the following is served:
• Smoked brisket bao with sweet cilantro sauce
• House-smoked bacon and clams with dragon pullman bread
BBQ lamb shoulder with goat yogurt
• Pork spare ribs with palm sugar fish sauce
• Charred turnips and bitter greens with red curry
• Cucumber salad
• Nasi ulam
• Bánh 


December 10, 2009
Food Curated gets a look at the smoker as it prepares:
• Goat a couple of different ways
• Bacon with Indonesian pepper
• Lamb bacon rolled up with goat-beef lard

December 30, 2009 At Fatty Crab UWS, Robert Sietsema gets an early taste of:
• “A strip of smoked pork belly so tasty, it might have been smoked ten times.”

January 1, 2010 The Fatty restaurants celebrate New Year’s by serving previews of:
• Pulled brisket
• Clams and bacon
• Smoked-crab soup

March 3, 2010 Always Hungry goes to Fatty UWS’s anniversary and gets a chance to taste:
• House-cured guanciale with lemongrass salad
• Smoked brisket with chili jam on dragon Pullman toast
• The ‘Cue Cocktail with Wrey and Nephew Overproof rum, smoked pine, Tabasco, Yuzu, Pernod
• Hunter S. Cocktail with Buffalo Traca Bourbon, St. Germain, Campari, and Orange

And now, we wait for the final menu — and for utter chaos to descend on South Williamsburg.

Update: And Now, Feast Your Eyes on Fatty ’Cue’s Almost-Final Menu