Fette Sau (German for “fat pig”) is a barbecue restaurant
specializing in dry-rubbed meats, sourced from small,
local farms and smoked in-house. The menu changes daily,
with a rotating selection of meats available for purchase
by the pound. The sides are kept simple and include burnt
end baked beans, broccoli salad, pickles, sauerkraut and
potato chips. The drink list offers nine beers on tap,
plus a cider, and an extensive list of North American
bourbon and whiskeys.Picnic tables are the primary form of
seating, giving the restaurant a communal atmosphere. The
space has an industrial feel, with its reclaimed wood,
cement floor and exposed beam ceiling. Fette Sau is a
transplant to Philadelphia from Brooklyn by way of partnership
between restaurateurs Stephen Starr and Joe Carroll, marking
Joe’s first restaurant outside Williamsburg, Brooklyn.

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