Welcome to

Zakary Pelaccio has four restaurants in New York City and Brooklyn, but the
flavors and textures come from 9,399 miles away.

At his Fatty Crab restaurants, Malaysian-inspired food is king. They use spices,
fermented condiments, chiles, and tons of coconut milk to build their unbelievable
flavors. And while the cuisine stays true to the Malaysian palate, the Fatty uses
ideas from other Southwest Asian cultures as well as western techniques to
accomplish some really amazing food. Along the way they support as many local
farmers and producers as possible. No small feat when cooking tropical cuisine
in a temperate climate.

Zak gives all the credit to his people.

A tight-knit core group of young, knowledgeable, energetic people is the crew
that makes these joints jump. And jump they do. A great mix of music, refined
cocktails, a wine list to match the food’s robust flavors all combine for an exhila-
rating time at the table.

But Zak’s not a one-trick pony. His interest in all things Malay is spilling over into
an Asian-inspired barbecue joint called Fatty ‘Cue. Opening in early 2010, this
outpost in Williamsburg, Brooklyn will surely become a ‘must go’ destination.

But, wait–that’s not all!

In Spanish, Cabrito means ‘kid goat’. In the West Village find the magenta goat
above the door and you’ll be moments away from the tastiest tacos around. Zak’s
partner in crime here is David Shuttenberg. David and his crew are masters of
marinated, spicy flavorful meats. Pork belly, al carbon, goat belly, al pastor, even
braised tongue fill house-made tortillas with run-down-your-arm goodness. (If this
sounds like a plug it’s because we can’t get enough of these little packets of joy.)

Good food. Good people. Good vibes. It is truly the Fatty Way.