The boys of Fatty ’Cue look to be enjoying their new Williamsburg playground. Pitmaster Robbie Richter waves his blowtorch with glee, and chef de cuisine Andrew Pressler speaks lovingly of the lamb ribs and Indonesian long pepper bacon that will be on the menu. “Our bacon is huge and thick and fatty,” he says. “It’ll be nice, seared, semi-crispy, fatty deliciousness.” (You may be able to try that deliciousness as early as January, we hear.) Watch Liza de Guia’s new video about the restaurant to see how often Pressler uses the words “fat” and “fatty,” as well as admire their new smoker.
Photo: Liza de Guia/Food Curated