weinoo Posted January 26, 2012 Share Posted January 26, 2012 Just to clarify a bit, there are actually two different restaurants in two different locations each: Fatty 'Cue, which has a Brooklyn and a West Village (Carmine St.) location, and Fatty Crab, with a West Village (Hudson St.) location, as well as the one on the upper west side, that Don refers to above.The menus, and the restaurants themselves, are quite different. The W. Village location of Fatty 'Cue received 2 stars from the Times, and is my favorite of the group. For a while, it was a pop-up called Fatty Johnson's, during the renovation process. It also has the best bar/cocktails of all 4 places; the bartenders here really know their stuff. Link to comment Share on other sites More sharing options...
goldenticket Posted January 26, 2012 Share Posted January 26, 2012 Just to clarify a bit, there are actually two different restaurants in two different locations each: Fatty 'Cue, which has a Brooklyn and a West Village (Carmine St.) location, and Fatty Crab, with a West Village (Hudson St.) location, as well as the one on the upper west side, that Don refers to above. The menus, and the restaurants themselves, are quite different. The W. Village location of Fatty 'Cue received 2 stars from the Times, and is my favorite of the group. For a while, it was a pop-up called Fatty Johnson's, during the renovation process. It also has the best bar/cocktails of all 4 places; the bartenders here really know their stuff. This is the Fatty Crab thread. Fatty 'Cue should have a separate thread - and this ^ should be the first post Please give us more details! Link to comment Share on other sites More sharing options...
JLK Posted April 29, 2012 Share Posted April 29, 2012 Fatty Cue in Williamsburg is rumored to reopen within the month Link to comment Share on other sites More sharing options...
DonRocks Posted November 22, 2013 Share Posted November 22, 2013 The Williamsburg Fatty "˜Cue is closing and transforming on Monday. As charming as these places are, may I suggest that calling a restaurant "Fatty <*Anything*>" is a terrible idea? Source: Grub Street New York No word on what happens to the pig. Though it only reopened last April after being closed for more than a year, the troubled Williamsburg location of Fatty "˜Cue will close this coming Monday, November 25. What's going to go in its place? The Fatty Crew tells Grub Street that the Brooklyn space will continue to operate as Fatty Lab, "an experimental venue used to develop new concepts, hold private events, and pop-ups." But all is not lost for lovers of smokey eggplant and Asian-accented slow-cooked pork: The West Village "˜Cue location will be unaffected by the move. In an ... Read full article >> Link to comment Share on other sites More sharing options...
thistle Posted December 2, 2013 Share Posted December 2, 2013 Anyone that worries about 'fatty' in their restaurant name or description is just kidding themselves-it's one meal out of how many? & how closely do they monitor their intake? (It's a minor/ insignificant problem, I think, unless you eat all of your meals out) -I would like to eat at Fatty 'Cue, but I can reproduce most of their dishes, & I bet my larb is better. Link to comment Share on other sites More sharing options...
DonRocks Posted February 1, 2016 Share Posted February 1, 2016 I would like to eat at Fatty 'Cue, but I can reproduce most of their dishes, & I bet my larb is better. Fatty 'Cue might have been better than you think (or maybe you make one heck of a larb). Anyway, the West Village location closed in 2014, making this wonderful little mini-chain a memory ... but there's still Fatty Crab. Link to comment Share on other sites More sharing options...
thistle Posted February 2, 2016 Share Posted February 2, 2016 (edited) Busted! I have not made larb myself lately, but tonight I am enjoying larb from Thai Nakorn- a welcome break from the endless soups I cooked while we were snowed in. I think I have Zac Pelaccio's 'Eat with Your Hands', it's a good cookbook, but a little fussy, lots of ingredients you would have to hunt for. [You have to admit I'm good.] Edited February 2, 2016 by DonRocks Link to comment Share on other sites More sharing options...
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