The decibel level in the series of low-lighted, low-ceilinged rooms is often as high as the enjoyment level of the people chowing down on deliciously juicy smoked fare with a Southeast Asian twist. Locally sourced meats and fish are thrown into two Ole Hickory smokers and rubbed with unique flavors, resulting in a delicious medley of snacks and more substantial dishes. Favorites include pork ribs with smoked-fish palm syrup and Indonesian long pepper, and the beef brisket
with chili jam, aioli, bao (a Vietnamese steamed bun filled with meat or vegetables), pickled red onion, and bone broth. This is the original Fatty 'Cue, itself an offshoot of Fatty Crab; there are now multiple locations of each, as well as several Fatty Snack kiosks (Battery Park and World Financial Center Plaza) and a Fatty Snack pullcart in Central Park.