Fette Sau

Top 1% of restaurants in New York City
8/10

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

Fodor's Fodor's
"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
Frommer's Frommer's
"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
Zagat Zagat
"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
BlackBook BlackBook
"Catty-corner cousin of Spuyten Duyvil. Fat pig haven for scruffy yuppies-in-training."
Gayot Gayot
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
Rough Guide Rough Guide
"The industrial-chic vibe (it’s in an old garage) of this barbecue specialist seems fitting for the neighbourhood."
Time Out Time Out
"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
New York Magazine New York Magazine
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
The Infatuation The Infatuation
"Ladies and gentlemen, we have a new favorite BBQ spot. How it took us so long to get here is beyond me." Full review
Village Voice Village Voice
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
Show All Reviews


© Tripexpert Inc.