Displaying all articles tagged:

Fette Sau

  1. twitter fails
    Here’s the Barbecue Tweet That Broke TwitterNever tell people in the South that the best barbecue is in Brooklyn.
  2. Empire Building
    Always Sunny: How Big-Name New York Chefs Found a New Platform for Success inMomofuku’s Peter Serpico and Torrisi’s Eli Kulp are leading the charge.
  3. Meat Dreams Are Made of This
    Why It’s Awful to Live Above an Outstanding Barbecue Joint“The scent is coy, inconsistent, like a radio channel that’s just out of range.”
  4. Beer Me
    Fette Sau Rolling Out Barrels of Custom Brewed Beers This WeekFor the first tapping, both beers will be offered at special low price.
  5. The Other Critics
    ‘Fork-Tender’ Pork Belly Is Fette Sau’s ‘Best Cut ofRounding up the region’s restaurant reviews.
  6. The Other Critics
    Fette Sau ‘Worthy of Praise’; ‘Inventive Sandwiches’ AreRounding up the region’s restaurant reviews.
  7. Goats
    Fette Sau Goes to the GoatsIn order to save the goats, Fette Sau must barbecue them.
  8. Openings
    Now Open: Bubba’s Texas BBQ, Blowing Heavenly Meat-Scented Smoke inLooks like Fette Sau isn’t the only BBQ joint springing up near Frankford and Girard.
  9. Openings
    What to Eat at Fette Sau, Opening Tonight on Frankford AvenueMeats by the pound, custom-brewed house drafts and a lot of whiskey await.
  10. Coming Soon
    Fette Sau to Start Smoking Up Fishtown Next WeekThe new spot from Stephen Starr brings a little bit of Williamsburg to the Fishtown.
  11. Barbecue
    Joe Carroll Fills Us In on Fette Sau’s Opening in FishtownBringing the barbecue joint to Philly makes perfect sense to its owner.
  12. Barbecue
    Holy Smokes! The Barbecue Action Is Totally Heating Up In FishtownStarr-B-Que and Bubba’s Texas BBQ are both looking to open there in October.
  13. Empire Building
    Starr-B-Que Coming to FishtownThough no one will confirm, the Williamsburg barbecue joint’s owner’s name is on the liquor license application.
  14. Empire Building
    A Few More Details Emerge About Scott Youkilis’s 19th Street BBQ ProjectThe place is meant to be modeled on Fette Sau in Brooklyn.
  15. Celebrifoodies
    The Twilight Saga’s Kellan Lutz Heads to Brooklyn for BarbecueEmmett Cullen himself talks to us about a trip to Fette Sau.
  16. What to Eat
    So, Here’s Where You Can Eat Smoked Pig EyeballsThey’re a weekly special in Williamsburg.
  17. User Reviews
    Somebody Wants to Make Out With Seersucker’s Pimento CheesePlus: How Pies-N-Thighs’ fried chicken stacks up, and concerns about Abe & Arthur’s music selections, in our weekly roundup of the best restaurant user reviews.
  18. Openings
    Terrible Twosome: Painkiller and St. Anselm OpenThe proprietors of Dutch Kills and Fette Sau have finally revealed their new projects to the world.
  19. Openings
    Offal Good News: The Vanderbilt Does Brunch, Fette Sau Owner Opens New OneSt. Anselm will do for wine what Spuyten Duyvil does for beer.
  20. Celebrity Settings
    Angelina Jolie Is Not Too Good for Café Metro; Katie Couric Faces HerPlus, the rest of the week in celebrity dining.
  21. Friday Follies
    Bar Rules: No Throwing Hummus or Calling the Owner ‘Teddy Ruxpin’A look at Pacific Standard’s hilarious membership-rewards program.
  22. Lists
    Daisy May’s Big Beef Rib Gets Big UppedAnd Fette Sau is also praised for its barbecue.
  23. Hours of Operation
    Late Night With Scarpetta and Fette SauPlus, Murray Hill loses a late-night favorite.
  24. Other Magazines
    New Issue of ‘Edible Brooklyn’ Exposes Awesome Cheeseburger TattooPlus, a look at how your Kraft Macaroni & Cheese is made.
  25. Mediavore
    The State of America’s Sweet Tooth Is Strong; FDA Okays VegetableThe Chinese warm up to the Snickers bar, the taste of calcium, and more in our daily news roundup.
  26. Foodievents
    Around the World and Down the Gullet at Choice EatsLast night’s Village Voice Choice Eats tasting at the Puck Building would have been better called Sietsemapalooza — its far-flung outer-borough diversity was a testament to his dedication and mobility. The Puck Building also hosted Taste of New York last year, but this crowd was a different demographic. Piercings replaced pearls, and a young, scruffy, and hungry crowd overwhelmed the restaurants accustomed to serving only a few regulars at a time. Highlights: the extraordinary barbecued pastrami from Fette Sau; the fried rice and pork from Krik Krak; and the beef rendang, the best thing on Fatty Crab’s menu. Nearly everything we tried was good, especially the starches: couscous, grits, various exotic-bread puddings, and even some spongy Ethiopian bread from the Queen of Sheba. Sietsema, presiding over the event like a proud father, could be seen eating all of the above — and a lot more besides. Related: Sietsema Previews His Own ‘Choice Eats’
  27. Mediavore
    Chef Counters on the Rise; Chefs Put in Their Time on the LineAs chefs and cooks take on more roles of service, they cut out more costs and create a more intimate dining experience, especially at restaurants with counters overlooking the food preparation. [NYT] Related: Ringside Seats at the Chef’s Counter Apparently, restaurants’ hanging of red velvet curtains in colder months signals metaphors of birth and womblike spaces for diners. Ew. [NYO] Chefs like Akhtar Nawab of Elettaria and Josh Eden of Shorty’s.32 both spent years cooking on the line before being able to fly solo. [TONY]
  28. Mediavore
    Nello Pissed at Model for Taking His Umbrella; Winner of ‘Next IronOh, Nello! Fiesty Mr. Balan is in his latest rage because he lent a model his $1,000 leather umbrella “because it was raining because I am a gentleman … Stop behaving like a boulevardier [street person] and a petite voleuse [petty thief]. You don’t give me the umbrella, I sue you,” which he is now doing because she returned it broken in two. [NYP] Related: A Model Breaks Nello’s Heart, Umbrella The newest Iron Chef is … Cleveland’s Michael Symon. [Serious Eats] Laurent Tourondel tells Bruni he enjoys dining most in Vietnam, but the influence in the recipes for his Thanksgiving spread is all French. [Diner’s Journal/NYT]
  29. Foodievents
    Meatopia V: Grilled Gore and Guts The response to our Meatopia V contest has been overwhelming. Grub Street is populated by committed carnivores who have filled our meat cooler with brilliant ideas for next year’s edible animal gala. We’ll highlight some of the best throughout the day and announce the winners tomorrow. (Entry deadline is 6 p.m. today.) Here are three of our favorites.
  30. The Other Critics
    Anthos Misses Its Mark; Provence’s First RaveUnlike Adam Platt, who thought Anthos inferior to Dona, Frank Bruni likes it better; he seems almost pained to have to deny the place a third star. But the drab room and overwhelmed fish keep Michael Psilakis’s dream of a three-star Greek restaurant from coming true — yet. [NYT] Related: Greek Revival [NYM] Time Out’s Randall Lane hits Williamsburg BBQ Fette Sau and is struck by how good some of the meats are, and how unbelievably bad the sauce is. That’s pretty much in keeping with what everybody else has said, but Lane is the first to make much-needed points about the effect of keeping pulled pork exposed in a chafing tray, and how ill-fit pork belly is for the smoke treatment. [TONY] Related: Fette Sau’s Weird Williamsburg Barbecue Palace [Grub Street] Moira Hodgson’s rave makes the relaunched Provence sound really, really good — a great omen for their future critical reception. The old Provence was good, but neither the service nor the food was on a level you would want to face a battery of critics with. [NYO]
  31. The Other Critics
    Fette Sau and 15 East Get Strong Endorsements From the ExpertsPeter Meehan gives a highly thought-out, admiring review (probably the most knowledgeable one so far) of Fette Sau, taking pain to mention the place’s few but significant shortcomings. [NYT] Related: Fette Sau’s Weird Williamsburg Barbecue Palace [Grub Street] Alan Richman, a person with highly developed opinions about sushi, thinks 15 East a great find: “If you have pricey seafood cravings without the wherewithal to finance them, I don’t believe you can do better than 15 East,” he says. [Bloomberg] Frank Bruni inexplicably reviews Max Brenner: Chocolates by the Bald Man, a place that no one would ever expect to be good. Unsurprisingly, he hands them a bagel. [NYT] Related: Milking It [NYM]
  32. The Other Critics
    One Reluctant Star to Morandi, Big Ups to Fette SauHaving earlier disposed of Balthazar, Bruni moves on to Morandi and asks: “Is this tribute or burlesque?” Though he doesn’t dig the menu’s “greatest-hits approach,” he concedes Jody Williams’s food is “getting a worse rap than it deserves” (seems he read the Platt review). Final word: “Morandi can simply feel tired before its time, and not quite worth the struggle to get in and stay upright in the scrum.” [NYT] Spiga, meanwhile, isn’t taking a traditional approach and suffers for it, according to Tables for Two. Chef Salvatore Corea has ideas, but “too many ideas, in some cases”— starting with the cocoa gnocchi. [NYer] Sietsema brings his own Wonder bread to publicity-starved Fette Sau and finds baseball-bat beef ribs, spectacular brisket, damn good flank steak and shredded lamb “fragrant with the odor of pasturage.” [VV] Related: Williamsburg’s Weird Barbecue Place
  33. VideoFeed
    Fette Sau’s Weird Williamsburg Barbecue Palace As you probably know by now, Williamsburg’s Fette Sau is the latest entrant into the increasingly competitive New York barbecue field. It’s a trip visually, from the butcher diagrams looming on the walls to the hypnotic electric carving knives. As it turns out, the oak-smoked steak, pigs’ tails, ribs, and other meats are no less impressive — or so we discovered when we talked product with owner Joe Carroll during our latest video visit. Related: New Hipstaurant Opens in Williamsburg
  34. Openings
    New Hipstaurant Opens in Williamsburg This week in Openings, Rob and Robin tip us off — just in time for spring! — that the owners of Spuyten Duyvil (the city’s best bar for foreign brews, if you recall) have converted a former Williamsburg auto-body repair shop into Fette Sau, a self-serve barbecue joint with a picnic-table-lined patio. Will hipsters flock to it? The tractor seats match their John Deere trucker hats, so we’re guessing yes. Judging by menu items like Guss’s sauerkraut and Berkshire-pork-belly bacon sold by the pound, we’re guessing true-blue ‘cue lovers will also want to make the trip. Restaurant Openings: Fette Sau, Whole Foods Market, and Boi to Go [NYM]
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