Fette Sau
14 expert reviews
“Today, it is still one of the best in the game, with a casual, hangout vibe, where you order cafeteria-style...menu offers exceptional pulled pork, brisket, and dry-rubbed ribs. ”
– Michelin Guide
"It might seem odd to go to a former auto-body repair shop to eat meat, but the funky building and outside courtyard seem just right for the serious 'cue served here." Full review
"The boneless beef ribs were perfectly smoked, charred on the outside and tender within, while the Berkshire rib chop, coated with fat to keep the thick, other white moist meat was flavorful." Full review
"It's the "quintessential Williamsburg experience" to "join the hipsters" at this "serious foodie" "heaven" for "awesome" dry-rub, by-the-pound BBQ." Full review
"Catty-corner cousin of Spuyten Duyvil. Fat pig haven for scruffy yuppies-in-training."
13.0
"This Williamsburg barbecue spot is one of the best (and, rightfully so, most popular) destinations for meat in the borough, if not the entire city." Full review
"The industrial-chic vibe (it’s in an old garage) of this barbecue specialist seems fitting for the neighbourhood."
"Doubts that Joe and Kim Carroll were serious when they named their new Williamsburg barbecue joint Fette Sau, German for “fat pig,” are put to rest at the food counter." Full review
Critic's Pick
"Joe eschews regional styles, finding inspiration in local ingredients like Italian fennel sausage from a nearby butcher, and his own proprietary panela-and-espresso-based spice rub." Full review
"Ladies and gentlemen, we have a new favorite BBQ spot. How it took us so long to get here is beyond me." Full review
Critic's Pick
"Located in a former Williamsburg garage, Fette Sau ("Fat Pig") channels the sainted barbecues of Central Texas, serving up 'cue on a plain tray on a sheet of butcher paper." Full review