I wanted to share with you some photos of my most recent trip to Fatty ‘Cue. My good friend Samantha of Krauted Haus was in town from Berlin last week, and, as a fellow foodie, she wanted to try as many places as possible that she had been missing out on since leaving NY. We went back and forth for awhile about whether to go to Fatty ‘Cue or Momofuku Noodle Bar, but, having had Ramen just two nights before (and also one night before for me…) we landed on Fatty ‘Cue.
For those of you who don’t know, Fatty ‘Cue is a restaurant in South Williamsburg that serves a cross between Southeast Asian and American Southern BBQ food. From their website:
“Our goal is to balance quivering fatty morsels of deliciousness with bright citrus notes, fiery chili heat, rich fermented and briny washes and complex, unrefined, natural sweetness. Or, in a less obtuse manner, fun, tasty food! Our two Ole Hickory smokers are the main cooking elements in the restaurant, even providing the bar with many of their condiments”.
I’m gonna have to start using the phrase “quivering fatty morsels of deliciousness” more often.
The minute we sat down and glanced over the menu, Sam said, “Guys, I want to get the Pig’s Head. My friend said they give you rubber gloves and lots of bao buns”. Clearly, that’s all it took to convince us.
Now, Pig’s Head isn’t normally on the menu – you usually have to call ahead and reserve it. We asked him to check if they “had any pig heads just lying around” and our waiter (whose name I don’t think we caught but who was FABULOUS) went into the kitchen and returned with a smirk on his face telling us that indeed they DID have a pig’s head, and if we wanted it, it was ours. We immediately ordered it and they stuck it into the smoker for us. We ordered a couple of appetizers and some blue points, since we had a 45 minute wait. The appetizers we ordered were:
-Dragon Pullman Toast with a Side of Master Fat (yup.)
Ten minutes later, our server showed up to our table with round of gingery shots and a Smoked Catfish Nam Prik – which is essentially a catfish “dip” or “salad” if you will, into which you dip pork rinds, carrots, ginger, etc. He told us it was his favorite dish on the menu and I can see why – the dip is smoky tasting with the texture of whitefish salad, and um, who doesn’t love pork rinds? Upon our waiter’s recommendation, we tried different combinations of pork rinds and veggies to dip it in, and it was amazing.
Ten minutes after we finished that…a bowl of ribs. Apparently we had become the hit of the kitchen, being a table of five 20 something females specifically requesting a pig’s head to eat. The ribs were obviously delicious. Better than you are imagining.
Finally the Pig’s Head arrived (but not before our latex gloves arrived) and I’m not going to go into detail (you have to try it yourself) but I’ll just say that its not for the faint of heart. You really have to “get in there” (phrase of the night) and find the meat. You have to be willing to just embrace the fact that you are eating a pig’s head. Blue Point helps.
All in all, it was a successful dinner out. Megan caught her hair on fire. Amanda had the chicken.