Brooklyn’s Fette Sau serves smoked meats that have been dry rubbed in spices before their long cooking process. As a result, this restaurant does not have a traditional kitchen, so it made for an interesting shoot. The prepping area, smoker, display case and counter where the meats are weighed and served are all open to an informal dining room. The adjoining bar, which boast an impressive American whiskey collection, sports some very dangerous-looking beer tap handles, which you can see below. During service chef Yvon de Tassigny, one cook, a meat cutter, counter person, manager, bartender and dishwasher all do their magic while the place hums with customers from the moment it opens. 354 Metropolitan Avenue www.fettesaubbq.com
