‘Fork-Tender’ Pork Belly Is Fette Sau’s ‘Best Cut of Swine’; Fieni’s ‘Distinguishes Itself From the Red Gravy-Splashed Masses’

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With three bells, Craig LaBan enthusiastically approves of Fette Sau, and goes as far as saying the Brooklyn export is the barbecue destination we've been waiting for. The juicy, fork-tender pork belly is the Frankford Ave. smoke shacks best cut of swine, while the brisket arrives with a smoke ring so vivid it could have been colored by Crayola, and the massive short rib comes almost caramelized from a basting of its own fat to velvety tenderness. But the St. Louis-cut ribs have just a bit more chew than [he] would have preferred. [Inquirer]

Adam Erace writes the food is where Vorhees, New Jerseys Fienis distinguishes itself from the red gravy-splashed masses in the Garden State. He offers a soulful scrippelle soup with thin egg crepes unspooled like Persian carpets, and a lemony and earthy and rich Veal Costa Smeralda as proof. He adds that the eggplant Parmigiana, layered with deeply crimson, cooked-all-day-tasting tomato sauce and melted mozzarella, was something to behold. [Courier-Post]