Fatty ’Cue

From left: Pitmaster Robbie Richter, chef de cuisine Andrew Pressler and mastermind Zak Pelaccio

The idea for a Southeast Asian–tinged BBQ spot struck Zak Pelaccio (Fatty Crab, Cabrito) and Robbie Richter (Hill Country) in 2005, when the two smoked a hog for a friend’s wedding—and in the process married Richter’s ’cue savvy with Pelaccio’s love of Eastern flavors. The spot opens midsummer. For now, we give you the facts.

The meat Local heritage breeds

The custom booze A ten-year reserve bourbon, made for FC in Kentucky

The interior design Old floorboards line the walls, and the bar is made out of bricks from Pelaccio’s family farm.

2 Number of wood-and-charcoal-run smokers

Salt + pepper The two ingredients in a classic Texas-style brisket rub

10+ Number of ingredients in Fatty ’Cue’s brisket rub (garlic, shallots, young ginger, palm sugar, fish sauce, coconut milk, chilies, lime zest, salt, pepper and whatever the chef fancies)

880 Pounds of meat able to be cooked in both smokers at one time

Oak Richter’s favorite wood. (He’ll also experiment with other varieties, like peach and pecan.)

Seafood to take a spin in the smokers Cuttlefish oysters various fish

Fatty ’Cue, 91 South 6th St at Berry St, Williamsburg, Brooklyn (no phone)

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