Cocktails
FoodandWine

fatty

© Joe DiStefano
Fatty 'Cue's smoked lamb sandwich.

No one throws a party like the team behind NYC’s awesome Fatty Crab restaurants. To celebrate the one-year anniversary of Fatty Crab’s Upper West Side location, the Fatty crew threw a bash Wednesday night with a DJ spinning in the dining room and some killer cocktails and snacks from all of the Fatty restaurants (Fatty Crab UWS, Fatty Crab West Village, Cabrito), including a sneak preview of a few dishes from the soon-to-open Fatty ’Cue. Some ’Cue highlights:

The secret to the smoked brisket on Pullman bread from Chinatown's Dragon bakery was a sweet-and-spicy chile jam made with dried prawns, chiles, tamarind, palm sugar and smoked tomato.

The guanciale, served on a lemongrass salad, was house-cured with a curry powder that chef de cuisine Andrew Pressler brought back from his recent trip to Qatar.

A sandwich of smoked lamb breast was topped with a lemon-and-garlic emulsion. The lamb got its amazing flavor from a marinade that included cincalok (a Malaysian paste of fermented shrimp, salt and rice flour).

The ’Cue cocktail was a gorgeously complex mix of Wray & Nephew Overproof Rum, smoked pine, Tabasco, yuzu and Pernod. I found myself going back to the Hunter S., a mellow drink of Buffalo Trace bourbon, St-Germain elderflower liqueur, Campari and orange.
 

You Might Also Like powered by ZergNet

Topics

Sites We Like