Photo by the real janelle

Fette Sau
354 Metropolitan Ave., nr. Havemeyer St., Williamsburg, 718-963-3404.
“An avid backyard barbecuer, Joe eschews regional styles, finding inspiration in local ingredients like Italian fennel sausage from a nearby butcher, and his own proprietary panela-and-espresso-based spice rub. Head chef Matt Lang, late of Pearl Oyster Bar, swaps surf for turf with a rotating menu of pork and beef ribs and shoulders, pigs’ tails, flank steak, leg of lamb, pork belly, and pastrami, all sold by weight and served on butcher paper, sauce on the side.” [NY Mag]

Jack the Horse Tavern
66 Hicks St. (corner of Hicks & Cranberry), Brooklyn Heights, 718-852-5084
“A mixed green salad with manchego cheese and poached pears ($7) was simultaneously crisp and luscious. The seaweed salad and lemon confit that accompanied an appetizer of fried oysters ($9) neutralized the batter’s saltiness for a satisfying finish. As for main courses, the herbed free-range chicken breast ($16) was juicy and tender (though the side of baby leeks could have been a bit less baby) and a perfectly roasted pork chop with coarse ground mustard sauce ($18) came with grilled apples and a celery root puree so light and airy that it reminded me of whipped cream.” [NY Press]