Brisket, pulled pork, ribs, sausage! Fette Sau is a meat lover’s paradise. This Williamsburg institution is just what you’re looking for when you have meat on your mind. We recommend the pulled pork, smoked on premises with a delicious dry rub. All meats are served by the pound. Grab a beer, served in a Mason jar (this is Brooklyn after all) and sample one of there many sides including potato salad, baked beans or broccoli salad.
Owners of the inimitable beer bar Spuyten Duyvil, had been scouting locations for their second venture when they learned that Tony & Sons, the auto-body repair shop across the street, was renting out part of its fenced-in lot and cinderblock building. The couple preserved the shop’s industrial vibe, outfitting the driveway with picnic tables and the wood-beamed, cement-floored interior … Head chef Matt Lang, late of Pearl Oyster Bar, swaps surf for turf with a rotating menu of pork and beef ribs and shoulders, pigs’ tails, flank steak, leg of lamb, pork belly, and pastrami, all sold by weight and served on butcher paper, sauce on the side.
It’s the “quintessential Williamsburg experience” to “join the hipsters” at this “serious foodie” “heaven” for “awesome” dry-rub, by-the-pound BBQ paired with “artisanal” beers and bourbons; no rezzies means “crazy lines” for “cafeteria-style” service in a “former garage” outfitted with “communal picnic tables” – but to most it’s so “worth it.”
Lean baby back ribs come tender and pink in the middle, the tasty meat carrying a hint of smoke and a light rub of espresso and brown sugar. Lang cakes a coriander black-pepper rub onto his thick-crusted pastrami, which gets a sweet, fatty coating from the drippings of its ovenmates…. more ambitious options were comparatively bland, including flank steak and pork belly (save a pulled lamb, beef and pork are Fette Sau’s two exclusive muses). The steak came extra-lean, and the belly was all fat and no marbling. .