Best New Brooklyn Restaurant: Fatty 'Cue
Fri Apr 1 2011
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Photograph: Jolie Ruben
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Fatty 'Cue
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Photograph: Jolie Ruben
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S'mores pie at Fatty 'Cue
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Photograph: Jolie Ruben
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Wagyu brisket at Fatty 'Cue
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Photograph: Jolie Ruben
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Fatty 'Cue
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Photograph: Jolie Ruben
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Fatty 'Cue
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Photograph: Jolie Ruben
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Fatty 'Cue
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Photograph: Jolie Ruben
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Pork ribs with fish-palm syrup at Fatty 'Cue
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Photograph: Jolie Ruben
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Pulled lamb at Fatty 'Cue
OTHER NOMINEES: Kaz An Nou, Peaches HotHouse, Traif
The cult of meat kept its adherents captivated this year. To wit: this smokehouse, which you named Kings County's latest and greatest restaurant. Zakary Pelaccio, Rick Camac, executive chef Corwin Kave and pitmaster Robbie Richter—the gleeful gluttons behind this carnivorous endeavor—fused Southeast Asian flavors into a menagerie of meats cooked low and slow in a pair of backyard smokers. This curious mash-up yielded some of the year's most memorable dishes: Slices of brisket and cubes of fat-ridged deckle piled next to chili jam, cilantro and steamed buns; sticky pork ribs slicked with fish-palm syrup. Vegetables may be creeping back into the urban gastro-geek's world, but you've made your allegiances known: In Brooklyn restaurant circles, meat still reigns supreme. Fatty 'Cue, 91 South 6th St between Bedford Ave and Berry St, Williamsburg, Brooklyn (718-599-3090, fattycue.com)
