Fette Sau

I’m pretty sure that trying to be a vegetarian is an obligatory part of any Wesleyan student’s education. And many, I’m sure, succeed. I attempted to be a vegetarian the first semester of my freshman year and was actually pretty successful — until Thanksgiving, that is. The turkey, ham, and my mom’s excellent stuffing were just too much. Ah well. I don’t think it was meant to be anyways — I love barbecue and fried chicken FAR too much to try to give that up. Not that I’m knocking those who do choose to be vegetarian — I actually quite enjoy tofu and I think that in many cases the environmental impact of eating meat can be too much.

However, this is not a post about the moral implications about eating meat. Rather, this is a post about excellent barbecue, at a marvelous place in Williamsburg called Fette Sau. Not vegetarian friendly — you literally order meat by the pound. Options are limited, but that’s alright with me. All of the meat is smoked for hours on location (a rare feat in NYC), and you can choose from a few options and rotating sides. Go with the brisket, pulled pork, and ribs. Just trust me. For sides, the German-style potato salad is a perfect foil for the smoky meat, and the baked beans are cooked with the burnt pork ends, making them wonderfully smoky and hearty. The meat is served with doughy rolls and the long tables are scattered with various barbecue sauces, including a spicy one and one laced with mustard. Fette Sau (which, appropriately, means Fat Pig in German), also has a great whiskey selection and multiple beers on tap to wash down your meal. Go on a night when you can sit outside, as the four long inside tables are always packed. You’ll know you have arrived when you smell smoky, succulent pork wafting onto the street — and how can anyone resist that?

(Clearly, not me, since I went twice in the span of a week.)