Year of the Pig

Well, I didn’t really expect to be giving Fette Sau another try so soon, but I am glad I did, so I can set the record straight. This time, I was happy to find their food much more enjoyable. I wound up in Williamsburg again last Friday night, looking to get some dinner with my very hungry friend, Squidocto. He was very hungry, the poor guy, but we were only a couple of blocks from Fette Sau, and I was willing to try it again.

This time, they had no ribs. We waited in a long line going back and forth about what we should order. In then end, we ended up with a healthy heaping tray of food, a winning pork trifecta with some very tasty beef cheeks thrown in for good measure, plus a side of beans, 3 Gus’ pickles, and some saurkraut.

We dug right in, especially Matt:

We had a delightful dinner, moving back and forth between all our choices: We had a solid helping of the pulled pork, which was good and tasty, especially when you managed to get some of the nice blackened smokey bits. I liked it very much with the vinegar sauce that was on the table. We had a sausage, that was nothing special, but enjoyable. We also also split a bone-in pork chop rib which was very good, getting better and better as you approached the bone. And although it was beef, I have to mention the beef cheeks. I have never had such a thing and they are hard to describe. It was dark reddish meat, soft but chewy. The texture and taste were both interesting, intriguing even…savory and downright good. I am afraid you will have to try them for yourself to see what I mean!

We left very satisfied and happy with ourselves. This was a much better trip to Fette Sau. I still feel like I have to try their ribs again, but I am afraid that the problem is that my expectations have just become too high.