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Located in a former Williamsburg garage, Fette Sau ("Fat Pig") channels the sainted barbecues of Central Texas, serving up 'cue on a plain tray on a sheet of butcher paper. While there are two sauces available, you've got to put them on yourself. On a recent revisit, the barbecue was as spectacular as ever (preferred: brisket, pork chop, pork belly), greasy and as smoky as a brush fire on the prairie. The fact that the meat selection is quirky and variable (but featuring boutique meats), only makes you want to visit more often. Sides like potato salad and crunchy pickles have a higher success rate than even Texas barbecues. We love this place.