After almost two years dishing up an ambitious array of smoked meat and fish even smoked Bloody Mary's to Williamsburg's hungry hungry hipsters, the Southside restaurant Fatty 'Cue abruptly closed in the beginning of 2012. Though the restaurant had its fans, some critics objected to the high prices and "small" portions, and it seemed the joint never quite found its groove. But after many empty promises to reopen, the freshly renovated restaurant returned last night with a new menu that mixes "the down and dirty style of the original Fatty 'Cue with some of the more refined dishes from the West Village."
The most noticeable change beyond the menu can be seen in the back room, where the mildly depressing layout of tables and chairs has been vastly improved with comfortable tufted leather banquettes lining the walls. A third, smaller level has not opened yet and soon a larger outdoor seating area will be added to the mix. Of course the iconic pig chandelier is still hanging.
The original Executive Chef, Andrew Pressler, has been replaced by Anthony Masters of Fatty 'Cue in the West Village. His menu favors Pork Trotters, Half Pigs Head, Fermented Pork Dumplings, Pig Ears with uni sauce, and a Green Chili Lamb Bao. There's also a special late-night menu served until 2 a.m. on weekends in the bar room up front. Desserts, meanwhile, are from Smorgasburg favorites Butter & Scotch, whose S’mores Pie can stop traffic. And Phil Ward, the head bartender at the esteemed Death & Co., created the cocktail menu, with most of his libations in the $12 range.
Click through on the photos for a look at the current food and drink menus.
Fatty ’Cue // 91 South Sixth Street, Williamsburg // (718) 599-3090 // Open Sunday - Wednesday from 5 p.m. to 12 a.m. and Thursday - Saturday from 5 p.m. to 12 a.m. (the bar is open until 2 a.m. on those nights with an abbreviated bar menu)