Fette Sau
Barbecue restaurant · Williamsburg ·
Dry-rub BBQ, beer & bourbon in industrial setting
Dry-rub BBQ, beer & bourbon in industrial setting
"Early on, this longtime barbecue spot tucked in a Williamsburg alleyway established itself as a maverick operation with a broad range of barbecue options. The chalkboard menu often ran to pork belly, beef tongue, pork chops, and pig tails, in addition to the usual ribs and brisket. The quality has always been high, with a much more aggressive drink program than most barbecue spots, including shots of premium whiskies." - Robert Sietsema
"There’s a lot about Fette Sau that screams Williamsburg—mostly that it was founded in 2007 and is in a converted garage. But their barbecue is all Texas. The menu changes regularly, and unless you stalk their Instagram, you won’t know what’s available until you peep their chalkboard. They pretty much always have brisket and pork ribs, which you should order. And if you see the hot Italian-style smoked sausage, get it. It tastes like an Italian butcher shop and a Texas smokehouse had a sausage baby. Come earlier in the afternoon (they get slammed on summer evenings) and hold court at a communal picnic table on the patio." - neha talreja, hannah albertine, bryan kim, matt tervooren, will hartman
"When your day calls for smoked meat by the pound, the answer is Fette Sau. The mashup of Central Texas and New York-style BBQ has been operating out of its garage-like space since 2007, and it’s still a great place to plop yourself at a picnic table and eat some peppery brisket with a side of half-sour pickles. Come with a group, split a growler of local beer, and get at least one hot link per person, along with a communal mound of bark-covered pulled pork. The counter-service spot gets busier as the night goes on, but afternoons are nice and mellow." - willa moore, bryan kim, will hartman, sonal shah, arden shore
"Fette Sau is kind of like a candy store, except instead of candy, it has piles of smoked meat. When you walk inside, you’ll see a counter to your right, and behind this counter, you’ll see things like brisket, sausage, ribs, and pulled pork. Point at what you want, specify how much you’d like, then carry everything back to your table and take a mental picture of all your smoked meat before you make it disappear. If you order the correct amount of food, you won’t be very mobile by the time you’re finished, but fortunately, you’ve already hit your running quota for the day." - bryan kim
"Barbecue delivery and takeout available - order through their website." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren