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Indie restaurateur Joe Carroll conquered a small stretch of Metropolitan Avenue with beer-geek garden Spuyten Duyvil, bourbon-soaked ’cue joint Fette Sau and charming grillery St. Anselm. Now he expands his Williamsburg holdings to Havemeyer Street with another ode to Americana: a Baltimore-inspired fish shack expected to open on July 13. Former Fette Sau pit master Matt Lang—who spent some down-and-out times living and chowing in working-class Bmore—convinced Carroll to open the 16-seat joint, which resembles a fast-food canteen with wood-patterned tables and burnt-orange bucket seats. For the “lake trout,” which is neither trout nor of the lake, Lang dusts two or three whiting fillets with saltine crumbs, fries them until crisp and serves them with a slice of potato bread. The short menu is filled out by more hot-oil-cooked grub (including an Alaskan pollock and cheese sandwich, salt-and-pepper shrimp, and jumbo lump crab cakes), all accompanied by the sweet-and-sour mumbo sauce, plus coleslaw and braised greens. 160 Havemeyer St between South 2nd and 3rd Sts, Williamsburg, Brooklyn (718-782-3474)
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