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celebrating the glories of eating in brooklyn. from the gut.

Thursday, April 26, 2007

More on the Brooklyn BBQ Front

Robert Sietsema of the Village Voice gives Williamsburg's Fette Sau a mixed review.
The brisket can be spectacular, sliced thick and rimmed with crisp fat. The pork short ribs ($11 half rack, $22 full rack) are tasty, but a bit dry and hammy due to oversmoking. One evening, shredded lamb was a big hit with my crew; it was fragrant with the odor of pasturage. Sometimes—according to the chalkboard menu, which promises more than it can deliver—there are baseball-bat beef ribs, which I didn't get to try. The pork sausages are smoky and greasy, but too chunky inside for my taste.

Fette Sau is brought to us by the same owners as Spuyten Duyvil, which I just love. They have an incredible beer selection.

In other BBQ news, Flatbush Farm is having two barbecue events this Saturday and Sunday featuring grilled clams, barbecue chicken wings, spare ribs and pulled pork sandwiches with a DJ spinning tunes.

3 Comments:

Blogger Douglas Cress said...

a few people have mentioned fette sau to me - its on my short list

8:05 AM

 
Anonymous Andy Bill said...

It sounds like a fantastic place I am a big fan of barbecues and love almost anything that has been cooked on them to add a great selection of beers is like icing on the cake.

8:21 AM

 
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2:37 AM

 

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