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The beans, as others have said, seem to be soaked in liquid smoke. That's not good for the pallete, so if you eat them, eat them last. With regards to the meat. I've been twice, and both times the brisket has been dry. The first time, the pulled pork was wonderful, but the second it wasn't even warm. Room temp. pork BBQ is about as big a foul I can think of. The ribs were no different. Good the first time, not warm the second. Maybe they had trouble with a heating element, I don't know, but for meat by the pound, I require warmth. The only real draw to this place is the bar. Go for the bourbon, not the meat, though be careful when you put the drink on the bar. The only slanting piece of wood in the place is the piece they put on the bar. your drink will slide right off if you're not careful.

Fette Sau is incredible. Bar b que at its very best in the city. The meat melts in your mouth and the rub is always fantastic. The alcohol and beer selection is delightful (what would you expect from the owners of SD). Yes, you need to come early as the lines get long and the food runs out, but it is totally worth it. I have been here half a dozen times and I have never tasted anything that I was disappointed with.

This really is a whole new genre of meat delicacy. It can't really be compared to any of the US Southern regional BBQs or to other varieties of ribs, pastrami, brisket or steak. We drive out at least once a month from the Upper West Side to have a beer and lay in a few days supply to take home. Thanks, Fette Sau.

I was impressed with the pulled pork, the sausage and the ribs. In fact, despite finding them stingy on their portions, and pricey I was happy when I got home when I found the meats to be quite tasty. The meats were really cooked and marinated perfectly and I would gladly pay what I paid for what I got. I was also given three sauces in the bag with my parkerhouse rolls. The red sauce a solid good BBQ sauce, and the vinegar passed muster with me. They also included a darker sauce that had the vague essence of a pepper, but lacked any real substance. It really tasted like someone forgot an ingredient or two. I had the infamouse beans and found them to be flavorless, A real waste of the burnt ends. It was like a study in texture from some cooking class drop out. Did they forget something in those beans too? I'd fork over the 8 dollars for good beans. Hell, I'd fork over 9 dollars for beans with delicious meat in them, but these were really awful. The recipe should be redone by someone who has taste buds. The brocoli was also subpar too and seemed like some kind pathetic substitute for coleslaw. And where is the m-fing cole-slaw anyway? It's like this billyburg joint is too good for cole-slaw or something! I didn't try the potatoe salad, but based on the two sides I did try, I'd just stick to the meat....

Finally made it to Fette Sau last night and wasn't disappointed in the least. Had the pork ribs, pulled pork, beans, and potato salad. All were excellent. The BBQ sauces were very tasty and held up well. My girlfriend commented on how she even liked the place better than RUB. I'm not so sure about that, but it was damn good. My only complaint is that they were out of the beer I wanted. The place was packed, so I'm happy that some don't like it because when winter hits it's really going to be difficult to get a seat.

I don't understand what the recent reviewers are beefin' about. We drive out a couple of times a month from the Upper West Side to get takeout or enjoy the scene at Fette Sau. It's not Texas, Memphis or any other regional US -- it's kind of its own genre, but when we feel like meet it's fine, moist without being too greasy and flavorful within its own definition of BBQ. We enjoy the beans and the broccoli salad as well. There are great beers on tap and its a friendly place and a cool space to sit for a while. Give it a try folks.

Okay, first let me say that Im from AL, and yes that means I know BBQ. I've had some fancy BBQ in this city - which is wrong! BBQ is meant to be a messy affair, as in dont wear your work attire. There's really 2 simple rules to follow: (1)Dont cook the meat dry, and (2) Dont over marinate the meat, the smoke will flavor it naturally (anyways thats what side sauces are for). Fette Sau seems to follow these rules just fine - so dont worry about what these other people are saying. They're probably from California and have no clue what BBQ is all about. Bottom line: for BBQ in Yankee country, Fette Sau cant be beat!