Fatty-%27Cue.jpg
We’ve been waiting a long time for Fatty ‘Cue. “The idea for a Southeast Asiantinged BBQ spot struck Zak Pelaccio (Fatty Crab, Cabrito) and Robbie Richter (Hill Country) in 2005, when the two smoked a hog for a friend’s wedding—and in the process married Richter’s ‘cue savvy with Pelaccio’s love of Eastern flavors,” Time Out New York reported, back in the spring of ’09. As of last week, there was still tape on the windows, but we heard a rumor that there might be a friends-and-family opening party within the next week. Metromix says that Fatty ‘Cue “will not serve traditional sauce-meets-pork barbecue, but rather smoked meats paired with astringent and aromatic herbs like dried and fresh chiles, young ginger, and Vietnamese mint, finished with flaming sauces and lacquers… Two antique hickory smokers will be housed in an adjacent driveway, near heated outdoor seating.” GMAP


What's Your Take? Leave a Comment

  1. Yes, all BBQ joints should offer exactly the same tried-and-true AMERICAN recipes. New and interesting ways to enjoy food should be shunned. Screw it, let’s outlaw all toppings on pizza aside from pepperoni. Everyone will be happier.

  2. I don’t really mean to poo poo this, but…well, poo poo. Wtf is wrong with just regular bbq? Good ole American bbq? Everything is trying to be some faux fusion place these days. And it’s really annoying.