Zak Pelaccio took the huge success he had at Fatty Crab, and came up with an interesting way of blending American and Southeast Asian barbecue. The results are dishes like coriander bacon with steamed yellow curry custard, Brandt Ranch beef brisket with chili jam, aioli, red onion and bone broth, and the lamb ribs which seems to be everyone’s favorite. The original location in Williamsburg was so popular that they now operate a second Fatty ‘Cue on Carmine Street in Greenwich Village.