Zak Pelaccio Fantasizes About a Meal at Fatty ’Cue

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Zak Pelaccio and Robbie Richter

Pelaccio and Richter: Barbecue brothers-in-arms.Photo: Josh Ozersky


Metromix checks in with Zak Pelaccio today, getting the 411 on the bearded prodigy's latest efforts — a new Fatty Crab for the Upper West Side and the much-awaited Fatty ’Cue. Pelaccio seems especially sanguine about both restaurants, and makes a point of crediting us for introducing him to his barbecue chef, Robbie Richter. But what really stands out is the Zakster’s vision of what a meal at Fatty ’Cue will consist of:

I see the meal as a progression. Start with a shrimp salad, which is raw shrimp cured with lime juice, fish sauce, minced garlic, cilantro and chili sauce, tossed with warm pig trotter. Next, go with a little whipped lardo spread on bread with prosciutto, and then you move into the real meat [laughing], which is brisket, pork ribs with a palm sugar and chili glaze, and maybe goat brined in soy sauce finished with sesame oil, fresh cilantro and salted chiles. Finish the meal off with a rich bone broth, which is made from all the bones from butchering and finished with grated galangal root and Chinese celery. You will drink that down as a digestivo, while drinking plenty of bourbon along the way.

Sounds like a plan, Zak!

Chubby Chaser [Metromix]
Related: A Very Fatty Fall [NYM]
Earlier: Breaking: Zak Pelaccio and Robbie Richter to Collaborate on Asian Barbecue in Williamsburg