Williamsburg's Pig Party

Oh Brooklyn…what is it about you and barbecue that perplexes me so? First it was The Smoke Joint in Fort Greene, and now Williamsburg‘s Fette Sau has me staring at my computer screen and wishing it was slathered in tangy sauces…

Recently I was fortunate enough to dine at Fette Sau, often heralded as the best barbecue in New York City (which, I’m not sure is saying much, but a superlative is a superlative). I’m not an expert on the South, but I have fallen madly in love with it (politics aside) and I had yet to find a place in NYC that reminded me of good Southern barbecue, until last night. Patrons line up at this unassuming eatery, which looks more like a warehouse from the outside than a restaurant (but that’s the beauty of Williamsburg, no?). Once you make your way to the top of the line, you order your meats by the pound. We opted for the beef brisket, the pulled pork and the pork belly, along with sides of pickles and baked beans with burnt ends.

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After the butcher carves the barky, drippy, browned-and-perfect meat right before your eyes, turn around to face the wall, yes WALL, of bourbons. I’m not much of a bourbon connoisseur but there are at least 50 different kinds, so I’m sure you will be able to find one that pleases. There are also several craft beers on tap. I opted for the Liquid Gold Beer, a Belgian ale which was the perfect complement to the smoky, spicy, fall-off-the-bone goodness. Did you hear that? Yeah, that was my stomach.

If you are a lover of the South and all things coming out of its kitchens, I highly suggest a trip to Fette Sau. It’s worth the walk and the wait.

Photo courtesy of Fette Sau

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