Sifton Gives Zak Pelaccio’s Fatty Cue Its Due in the New York Times

The combination of American barbecue technique and South Asian flavors is brilliant and unsettling. It recalls, almost perfectly, what the Buddhist teacher Chogyam Trungpa called the magic of the present moment. To eat at Fatty Crew’s new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere.

Check out the Fatty Cue web site. Zak Pelaccio’s untitled cookbook will be published by Dan Halpern at Ecco next year.  Hail to Zak, aka “the aging idea guy, sometimes chef, trip leader!”

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