First Look at the New Fatty ’Cue, Now Serving Deep-Fried Bacon and Durian Desserts in the West Village
The new Fatty ‘Cue location.

This week, Zak Pelaccio’s second Fatty ‘Cue location quietly opened to the public — the “official” opening date is next Tuesday — in the former Cabrito space. But while the new restaurant may share a name with the Brooklyn outpost, it bears little resemblance to the original. The space is divided into distinct dining areas, with a large private table in the back, next to the open kitchen. Changed, too, is the menu, which puts more emphasis on composed dishes than the Brooklyn location. (It will also change “almost daily,” according to the Fatty Crew.) The flavors are the same — smoky, funky, and East Asian with a little Italian influence thrown in — but now they show up in dishes like Trippa “Malaysiana,” greens with yuzu, and Edwards country ham with pretzel bread and aged butter. Even more interesting: Certain seats will be privy to Thai-style cocktail service, where diners essentially buy a bottle of booze, and the restaurant supplies a cart of mixers for the table. Take a look at all the menus, and a slideshow of the space, straight ahead.

Thai Style Bottle Service [PDF]
Food and Cocktails [PDF]
Wine and Beer [PDF]
Dessert [PDF]

Fatty ‘Cue, 50 Carmine St., nr. Bedford St.; 212-929-5050

Earlier: Fatty ’Cue Headed to the West Village This Fall

First Look at the New Fatty ’Cue, Now Serving Deep-Fried Bacon and Durian