Bringing its gospel of smoky BBQ and spicy Southeast Asian heat to Williamsburg, this 'Cue outpost fits right in with the 'hood's low-key vibe. Pickle backs and pig's head, anyone?It's been our belief that it's a healthy practice to mix and match your cuisines—the spice of life and all. Shoring up that belief is Fatty 'Cue in Williamsburg, the BK outpost of the Fatty Empire (there's another Fatty 'Cue and a Fatty Crab in the West Village). The concept for the BBQ joint 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 mind-blowing menu was born.
The Brooklyn space, sitting just below the Williamsburg Bridge, stays true to the neighborhood's come-as-you-are attitude with two levels of dining for optimal meat consumption. The bar up front encourages PBRs and pickle back shots, as well as sharing small plates, like fermented pork riblets, Nasi Ulam (turmeric-scented rice salad, dried shrimp and herbs) or a Bowl O Noodles (ramen, meat juices and "hot lovin'"), with your friends. Wander back to the upstairs dining room and get ready to feast on maple-glazed pork shoulder with fresh roti, chili sauce and fried curry leaf; beef brisket with rhubarb kimchee and steamed bao; and for the truly adventurous, half a pig's head, served on a platter with spring onion salad, pickles and steamed boa. If you pick up a whiff of sweet smoking meat throughout the entire joint, it's because the pitmasters smoke all their meats on-site here for both 'Cue locations—a good practice when it comes to quality control. And... needing to smoke half a pig's head.
Fermented Pork Riblets, $8
Bowl O Noodles, $10
Beef Brisket, $23
Maple Glazed Pork Shoulder, $18
Sunday - Wednesday, 5 p.m. to 11 p.m.
Thursday - Saturday, 5 p.m. to midnight
LATE NIGHT MENU:
Thursday - Saturday, midnight. to 2 a.m.