Fette Sau - Review - Williamsburg - New York - The Infatuation
"Fette Sau has been perfuming Metropolitan Avenue with its smoky sweet aroma since 2007, and we still stand by it as a place to spend an afternoon with friends. Down a Williamsburg alley, in a gutted auto-body shop with big garage doors, this place from the people behind St. Anselm has perpetual Memorial Day weekend energy. People eat smoked meats with their hands. And, inside and out, the tables are covered with growlers of beer and butcher paper-lined sheet trays. Like all the best BBQ spots, Fette Sau has a fairly straightforward menu. Meats from heritage-breed animals are served by the half-pound, and if you’re with four or more people, the best approach is to simply order everything. (Note that they have very little in the way of vegetarian offerings.) On a sunny day, hold court at a picnic table for hours, only going inside for another round of drinks. Just know that you won’t be the first person to think of this idea. Fette Sau gets more crowded as the night goes on, so use it as an early afternoon destination before canceling your evening plans because you don’t want to give up your table. Food Rundown photo credit: Will Hartman Sausage If an old-school Italian butcher from Brooklyn made a Texas smoked sausage, it might taste something like the bright red hot links at Fette Sau. It’s the most memorable piece of barbecue they offer, and our favorite thing on the menu by far. Fette Sau, if you’re listening: please find a restaurant in the neighborhood that will put this on a breakfast sandwich. Beef Brisket Toss a couple of slices of this dripping wet brisket onto one of the provided potato rolls, add some homemade chili pepper and vinegar sauce, and you're in business. photo credit: Will Hartman St. Louis Style Pork Ribs Of course a Williamsburg BBQ joint is using heritage-raised Berkshire pork products. We’re happy that they do. The result is a more flavorful pork that’s only bolstered by a salty and delicious rub. photo credit: Will Hartman Pulled Pork Fette Sau serves their pulled pork the way we like it: not stringy and swimming in sauce, but chunky, with a healthy bark on the outside. photo credit: Will Hartman Burnt End Baked Beans Boston-style baked beans lovers, these are not for you. These pull more from the Texas tradition of smoky and spicy pit beans that are stewed with chunks of beef, and have quite the kick to them. That heat helps to cut through the richness from the rest of your meal. photo credit: Will Hartman Broccoli Salad Served with a very lemony vinaigrette, this is simply a must-order to curtail any pork fat-related fatigue." - Will Hartman
