You've just read about Fatty Johnson's—a pop-up restaurant from the Fatty crew in the old Cabrito space. Rather than the restaurant-bar that Cabrito was, Fatty Johnson's is set up more as a cocktail bar that serves food to help soak up the alcohol, like their Big Johnson's Burger and Fried Chicken stuffed with ham and cheese. On some nights you will find Adam Schuman, the cocktail guru of the Fatty empire, running the bar; while some nights you'll find a bartender from some other spot in the city mixing a drink for you.
'Fatty Johnsons' on Serious Eats
With Fatty Johnson's, Zak Pelaccio (chef of Fatties Crab and 'Cue) has doubled down on the idea of the pop-up. It's not just a temporary bar that may soon disappear, it's a bar that disappears every time it closes. Go two times and you'll get two different cocktail menus designed by different guest bartenders. Go a third, and you'll find no cocktail menu at all. Given the ticking clock, though, whatever you do: Go very soon.
Let us count the ways you can reinterpret the French stew-casserole hybrid, cassoulet. Recently seven chefs did for Savoy's Cassoulet Festival. The restaurants they represented included: Savoy, Nuela, Vinegar Hill House, Hundred Acres, wd-50, Fatty Johnson's, Back Forty. Check out how each reinterpreted the concept with crispy partridge terrine, pickled tongue, and pine nuts, and more.