Fatty ‘Cue is an effort by a few of the members of the Fatty Crew to bring to Brooklyn a little Southeast Asian fermented funkiness and a whole helluva a lot of smoke. Local and humanely grown/raised/fished products are subjected to our unique flavorings, scrubbed and rubbed, perhaps dropped in a salty-sweet dip pool, and then lovingly treated to low temperature smoke “baths” all for your dining pleasure.

Our goal is to balance quivering fatty morsels of deliciousness with bright citrus notes, fiery chili heat, rich fermented and briny washes and complex, unrefined, natural sweetness. Or, in a less obtuse manner, fun, tasty food! Our two Ole Hickory smokers are the main cooking elements in the restaurant, even providing the bar with many of their condiments.

The music is always on. And, we all smell like sweet, local oak wood and booze…which is a nice smell.

Some of the Fatty Crew who are directly involved

Zakary Pelaccio – The aging idea guy, sometimes chef, trip leader
Rick Camac – Partner
Jesse Camac – Director of Operations
Colin Camac – Service Director
Corwin Kave – Executive Chef
Kate Telfeyan – Director of Public Relations
Adam Schuman – Beverage Director
Steve Haritopoulos – Chef de Cuisine/Pitmaster (BK)
Dan Ross-Leutwyler – Chef de Cuisine (WV)
Scott Brenner – General Manager (WV)
Micah Phillips – Pastry Chef (WV)