If I were to tell you the the people behind Fette Sau had opened another joint across the street (literally), would you run screaming with arms flailing in the air to the subway and go there immediately? I think you should, maybe minus the screaming and arms flailing part.
The man behind St. Anselm is Joe Carroll, the genius of Fette Sau and Spuyten Duyvil. If you’re wondering what in the world is Fette Sau and why I keep mentioning it, then you should really eat there before thinking I’m a little nuts. Well, you can think that, but still try it out. If you have been to Fette Sau, and worship the place, then you know what I’m talking about and won’t hesitate to try St. Anselm.
Ok, enough ramble and back to business. What we (2 little Asian girls, ok fine, we’re not that little) ordered:
- Pan-fried Mashed Potatoes & Truffle Oil
- Grilled Berkshire Bacon
- NY Strip Steak with garlic butter
- Sweet tea brined Young Chicken
Go make your tummy happy!
355 Metropolitan Ave,
(Pro tip: They don’t take reservations so go for an early dinner, or be prepared to wait)
I guess it’s time to revive this blog. I can’t be living in one of the greatest food havens on earth and not be posting anything here. So here goes…
The name of the place intrigued me the very first time I heard it from a friend of mine (who of course, is a mighty foodie and a great food blogger, so here’s to you Sarah) – Fette Sau means fat pig in German – so I thought I had to check it out. I finally got down to it a week ago and dragged my friend Jen with me.
We got there right before the mad rush for meat started and got seated comfortably in the corner next to the wall. You know a restaurant is serious about their meat if they dedicate an entire wall to describing the edible parts of an animal.
We tried a host of meat products: pulled pork shoulder, beef brisket, ribs and pork sausages and I can say that all of them were very good. The brisket was sliced thin and extremely tender, the pulled pork could have been slightly juicier but it was still good. My favorite part of the meal, however, wasn’t the meat but a spicy sauce that they had on the table. The sauce was amazingly subtle, i.e. it wasn’t very salty, but it was spicy and definitely met my criteria of spicy-ness.
The tables at Fette Sau are arranged in a communal way – long benches and picnic-like tables. It enforces a family-styled dining area and I liked it. Seating a big group could prove challenging, so get there early if you can. They have about 10 to 15 different types of beer on tap, which is quite a good amount.
354 Metropolitan Avenue,