Another Fatty 'Cue Preview
Last week, one-half of Fork in the Road was lucky enough to get a tour of Fatty 'Cue and a taste of what would be on the menu. Today, Brooklyn Based brings an account of a friends and family dinner held on Sunday night. They tasted the same bewitching smoked crab soup that we did, as well as a build-your-own pork bun dish featuring meat that was more similar to brisket; whole mackerel, coriander bacon and steamed yellow custard, and thinly sliced pork loin served with an herb salad and smoked mackerel and green peppercorn sauce. Depending on whom you ask, the restaurant will open either tomorrow or on March 21; either way, it looks like the wait is finally almost over.
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.