Barbecue finally gets elevated as only the West Village can do—with a Southeast Asian twist. Pair these expertly smoked meats with a fantastically crafted cocktail and settle in for a warm evening. It doesn't get better.Barbecue has long been seen as deliciously lowbrow cuisine; it doesn't exactly scream fine dining. Well, throwing that concept on its well-smoked ear is Fatty 'Cue in the West Village. The Fatty concept started as an experiment when Chef Zak Pelaccio and the "fatty crew," as they're known, collaborated with an ex-pitmaster at Hill Country to blend the salty, smoky intensity of traditional BBQ with the spice of Southeast Asian cuisine. Clearly, it was a success because, boom! A menu was born.
Befitting its Carmine Street environs, the West Village outpost of Fatty 'Cue has taken the traditional BBQ joint up a few refined notches. The atmosphere of the dining room has an elegant hipness to it, where dinner is consumed surrounded by polished wood, refined candlelight and beautiful people. The cocktail program also sets the tone, being crafted with the help of Phil Ward, founder of Death + Co. and 2012's Bartender of the Year at Tales of the Cocktail. With an extensive list of beers, wines and brown spirits, and multiple types of hand-crafted ice to chill it all, rest assured the food will be expertly paired with booze. We recommend the Chicken Liver Mousse with apple cider-bourbon gelee or the shaved raw vegetables. And save room for the meat: pork ribs smoked with Indonesian long pepper and fish sauce, Pork Cheek Noodle with pickled bok choy and shitake mushroom, and smoked Brandt beef brisket with a smoked onion marmalade and green papaya slaw are not to be missed.
Shaved Raw Vegetables, $11
Pork Ribs, $14
Pork Cheek Noodle, $12
Smoked Brandt Beef Brisket, $26
Monday-Wednesday, noon to 11 p.m.
Thursday-Friday, noon to midnight
Saturday, 11 a.m. to midnight
Sunday, 11 a.m. to 11 p.m.