Thanks to Heidi Klum on Project Runway, we all know how to say good-bye in German (Auf Wiedersehen). If you ever find yourself craving barbecue in Brooklyn’s Williamsburg, it’s important to know another German phrase — Fette Sau (354 Metroplitan Ave.), which translates to “fat pig.”
In a space that was previously an auto-body repair shop, owners Kim and Joe Carroll have opened this carnivore’s dream, serving up slabs and cuts of meat, sold by weight, on a huge aluminum tray. All meat is smoked in-house with their own dry rub.
On this day they were offering:
Black Angus Brisket — $16/pound
Pulled Duroc Pork Shoulder — $16/pound
Berkshire Pork Belly — $16/pound
St. Louis Style Duroc Pork Spare Ribs — $15/pound
Black Angus Boneless Beef Ribs — $18/pound
Spicy Berkshire Pork Sausage — $2.50/link
We opted for the Black Angus Beef Brisket, Pulled Pork Shoulder and a Spicy Berkshire Pork Sausage. To prove we were still omnivores, we added a side of Dante’s German Potato Salad ($3 small, $5 large) which featured grainy mustard and reminded me of a non-dairy version I’d had at Toronto’s Stockyards.
It was a heavy meal for sure, but it’s kept light and casual by the environment. Picnic benches stand in for tables and chairs and the clientele is jovial thanks to their extensive whisky list (the best American selection in NYC). We have only one serious warning about Fette Sau. Watch out for the gout!