How apropos that a barbecue joint built across the street by the owners of Spuyten Duyvil
should be called "Fat Pig" in German, for of all the new BBQ joints in New York City, this one strikes us as the most authentic. What exactly constitutes authentic? The right mix of charred meats, great beers on tap, fine whiskies, terrific sides and the staff's laid-back attitude. We like ordering a selection of pork, beef, and links, and enjoy a decent helping of sides along with plenty of beer by the gallon. With outdoor as well as indoor seating, Fette Sau fortunately lacks the artifice of Texas-transplant Hill Country
and the forced conviviality of Daisy May's
. Tips: inspect the meats before you order to determine whether the ratio of fat to meat is to your satisfaction. Ignore the sides, though maybe have a pickle or two with your 'cue; this is a big meat eater's paradise.