Displaying all articles tagged:

Corwin Kave

Most Recent Articles

Fatty February

At a pork competition, Zak Pelaccio spills the beans about Fatty Cue's ETA.

By Daniel Maurer

Fatty Crab Chef's Mom Makes Fatty Chocolate

Fatty Chocolate
Fatty Crab chef Corwin Kave is living our childhood fantasy: His mom owns a candy store. Roni-Sue Kave first introduced diners to her buttercrunch at Borough Food & Drink through the good offices of Zak Pelaccio, the restaurant’s consulting chef. It was first sold at the retail counter, but now demand has put it on the menu. Kave’s store at the Essex Street Market will stock her even better fruit-flavored chocolate truffles. We had a little tasting here at the Grub Street offices, and each one was better than the last. There is none of the disgusting, cloying sweetness or gag-inducing cream innards you find in most fruit-filled chocolates. These taste like actual fruit (strawberry-rhubarb, mango) with a dark-chocolate oomph. Does Corwin have a sister? With food this good running in the family, we’ll marry her sight unseen.

Fatty Crab Brings Back Pelaccio’s Fatty Favorites

Fatty Crab has been a huge critical success for Zak Pelaccio, and you can hardly squeeze into the place, but for some of his fans (like us) nothing on that turbo-charged Malaysian menu lives up to the stuff he did at 5 Ninth and Chickenbone Café. So we are psyched that Pelaccio and his chief lieutenant, Corwin Kave, have resurrected some of the chef’s greatest hits for a special bar menu being featured on Thursdays, Fridays, and Saturdays. And each one comes with a drink pairing (it being a bar menu, after all.)

Fatty Crab Wants to Know If You're Interested in Getting Brunch

A new dish has been appearing at the tables of regular customers at Fatty Crab recently. Referred to simply as “bacon and eggs” by its creator, chef de cuisine (and Zak Pelaccio chief lieutenant) Corwin Kave, the off-the-menu special is one of the season’s standout pork dishes — and it heralds the restaurant's plans to begin serving brunch. It consists of a whole Bobo Farm egg, lightly spiced and wok-fried in hot oil, topped with a thick, tender piece of pork belly braised in lime, chiles, black vinegar, fish sauce, and a mélange of Malaysian spices. The Blue Ribbon Pullman bread just barely manages to hold it all together. “It’s just something we’re messing around with,” Kave tells us. Don’t expect to get it when the place is slammed, but if you’re there on an off hour, and maybe a little hung-over, tell them that Grub Street sent you.