Fatty Crab Fest & 'Cue Sneak Preview

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.
 

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon