A sure sign that the wild fringes of Park Slope and Gowanus are becoming ever more domesticated: a barbecue joint appears. The folks at Fletcher's first and foremost are barbecue fiends, of course, favoring the traditional American method of the pit barbecue for their mind-boggling good meats. Secondly, they source their meats from cooperative farms raising only all-natural, hormone- and antibiotic-free, traceable meats. As a result their menu is more expensive than comparable restaurants, but their meat is unquestionably better, whether because of the source of the meat or the degree to which Fletcher's cares about things like their meat supplies seeps into the cooking itself. The menu rotates according to what's available from day-to-day, but no matter what's currently on offer, you're bound to be satisfied regardless of what you order.
Aside from the regular, printed fare, Fletcher's offers an off-the-menu burger that's everything you could imagine in a barbecue burger, topped with a chipotle aioli and white cheddar on a potato bun. The only downside: it's served with chips, not fries, which must confuse the hell out of the English.
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