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Posted by piper on 06/28/2008
i still love going to fette sau and love having it in the 'hood, but the fatty and greasy comments are correct. there is nothing more annoying than paying by the pound and getting lots of fat. yuck!! the owners need to clear that up, but everything else is top notch. beer is great, potato salad is yummy and pickles are perfect!! i would like a couple more side options when i bring vegetarians since they always feel super left out, but all and all a good experience.
Posted by Meathead on 05/26/2008
Past two visits we've been grossed out by greased-out meat. One batch of brisket that was fatty and flavorless and then a rack of ribs more with remarkably little meat buried in the layers of fat, grease, and goo. Also the tab on the ribs seems to have been jacked up bigtime to a hefty per-pound instead of per-rack pricing. I hope they get their act together back on track, cause this place formerly turned out the best meat ever.
Posted by lola on 05/01/2008
i loved this place when it first opened. have since been back four times,each experience more dissapointing than the last. the ribs were so fatty, insanely greasy and lacked any flavor. the wait to get food (to go mind you) was fifteen minutes and the place was empty. the time before that they ran out of ribs..was 6:45pm on a friday. beer and potato salad aside, not sure i want to spend 50 bucks for sub-par food.
Posted by Anonymous on 04/26/2008
The best BBQ in NYC. And I think it would hold up in Texas too. But, seriously, do they tell their hipster servers to wear John Deere trucker hats?? That and the roaring fire they sometimes put on the flat-screen TV give the place a little bit of a Disney feel (Williamsburg-Deep South anyone?). I've also had to make a serious effort to get the attention of the seriously aloof bartenders. I just don't get the too-cool-to-serve-you attitude that some places in Williamsburg seem to cultivate. All the same, it's definitely worth repeat visits.
Posted by Dio on 03/14/2008
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.
Posted by Sam on 02/25/2008
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.
Posted by Meathead on 02/03/2008
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.