Fatty ‘Cue

This partnership between Zak Pelaccio (Fatty Crab) and former Hill Country pitmaster Robbie Richter will not serve traditional sauce-meets-pork barbecue, but rather smoked meats paired with astringent and aromatic herbs like dried and fresh chilies, young ginger and Vietnamese mint, finished with flaming sauces and lacquers. We're talking smoked spare ribs with fishy palm sugar and cincalok-brined lamb ribs. Seafood also plays a major role: smoked clams, whole mackerel wrapped in banana leaves, and cold-smoked crab soup are all on the menu. Cool South Williamsburg digs hit Pelaccio’s vibe (PBR, The National on repeat) better than his Fatty Crab locations in the sceney Meatpacking District and Upper West Side. And ambitious bar program features a list of "reserve cocktails" made to match the smoky grub. A backyard is seasonal and seats an additional 50, giving the space 100 covers.

See more: South Side restaurants, Barbecue restaurants, Thai restaurants, Vietnamese restaurants, Asian restaurants