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Home > Restaurants > Fatta Cuckoo

Fatta Cuckoo

63 Clinton St., New York, NY 10002 40.71947 -73.984957
nr. Rivington St.  See Map | Subway Directions Hopstop Popup
212-353-0570 Send to Phone

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  • Cuisine: American Nouveau, Italian
  • Price Range: $$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    9 out of 10

      |  

    1 Reviews | Write a Review

Courtesy of Fatta Cuckoo

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Official Website

fattacuckoo.com

Hours

Mon, closed; Tue-Thu, 5:30pm-11pm; Fri, 5:30pm-midnight; Sat, 11am-midnight; Sun, 11am-11pm

Nearby Subway Stops

F, J, M, Z at Delancey St.-Essex St.

Prices

$12-$22

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Brunch - Weekend
  • Lunch
  • Private Dining/Party Space

Alcohol

  • Full Bar

Reservations

Accepted/Not Necessary

Profile

This LES neighborhood favorite packs a fun vibe and thoughtful, eclectic menu into a cozy 35-seat space. Chef Chris Mitchell worked for April Bloomfield before taking over the kitchen in fall 2011, and his refined comfort food bears traces of that chef’s style, particularly in a dish of perfectly pan-seared arctic char over spinach topped with crispy capers. Grouper tacos were deliciously seasoned on a recent visit, and their California flavor fit with the laid-back atmosphere, as did mussels in a coconut-y Thai-spiced broth. Housemade porcini ravioli arrive in a pureed butternut-squash-carrot sauce with an intense flavor that matches its bright marigold hue. Pork tenderloin is served tender and pink in the center, while short rib in a sweet glaze comes with an unusual cold sweet-potato salad. While there’s serious intent behind the menu, friendly service and tasty cocktails keep things lively, particularly the Root of All Evil, made with rye whiskey, root-beer extract, fresh lemon juice, and bitters.

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