UPDATE: Fat’s owner Chase Boytim tell us he is looking at an early February opening for his new concept Fat’s Oyster House.
Original Story, Nov. 11, 2020. Chase Boytim is at it again. Chase, the owner of the popular postage stamp-sized Fatty Arbuckle’s Pub in the Red River District, has long wanted additional space. His tiny bar is great for its ‘Cheers’ like feel, but even with the doors open to the tiny patio, it offers no real room for parties or events. When the 4700SF former Fully Stacked restaurant space next door came available, it was a perfect fit. 
By later this month or the first week in December, the former Fully Stacked will reopen as Fat’s Oyster House. As the name implies, oysters will be on the menu, as will seafood po’boys and a wide selection of micro brew beers. Chase envisions Fat’s as a combination of a sports bar and Southern style oyster house, with an emphasis on food and fun. Fat’s will be open every day from 11:30 am- 3 pm for lunch. Dinner will be available until 10 pm.
Chase knows food, fun AND beverages. Fatty Arbuckle’s Pub wins awards for the bourbon drinks they create and pre-Covid, they regularly sold out events featuring Pappy Van Winkle and other top shelf whiskeys. He hosts 
popular steak nights at Fatty Arbuckle’s and has a line-up of amazing sandwiches, like his gourmet Fried Bologna, that can only be called sublime. He hopes to put all of those skills to the test at the new Fat’s, which is already getting attention. “I’m excited,” he told me this week. “I’ve already started booking Christmas parties there.” That’s great news for a place that no one has seen, isn’t open and hasn’t been advertised. Things can only go up from here. 
Chase has been a part of the Red River District from the very beginning, and in fact, is the only original business to have survived. There have been ups and downs and there were many times that he wondered if Covid restrictions and the total loss of revenue might do him in. He survived, and is back, soon to be bigger than ever, and thrilled about the new opportunity. “I’m banking on a good lunch crowd,” he said. “I hope anything we make at night is just lagniappe.” He hopes a strong lunch will get him through the remaining pain of Covid, and to the time when restaurants- and bars- will be able to throw open their doors and welcome all patrons again.
