Fette Sau
Barbecue has gone Brooklyn at this converted Williamsburg garage. Local craft beer and small-production spirits are served at the bar. All of the heritage-breed meat is 100 percent hormone- and antibiotic-free and is raised by small family farms. And just like the borough, it’s a melting pot of sorts, fusing different techniques into its own unique style of ’cue with picks like Duroc pork ribs and pulled pork, Berkshire pork belly and spicy sausage, and Free Bird half chicken as well as deli-inspired options like beef tongue pastrami and veal heart. The must-try is the Black Angus brisket, coated in the house dry rub, a mix of espresso, brown sugar, salt, garlic and spices, then slowly smoked until juicy and tender.
Special Dishes: Black Angus Brisket
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