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German for β€œfat pig,” Fette Sau specializes in high-quality, locally sourced meats, dry-rubbed, smoked on the premises and sold by the pound for a remarkable take on American barbecue.

A collaboration between Stephen Starr and New York restaurateur Joe Carroll, this outpost has a Philadelphia flavor all its own. Brisket, pork ribs, organic chicken and hot Italian sausage are just a few of the meat options, complemented by simple sides and killer beer, cider and bourbon lists. A daily-changing menu ensures no two visits are ever the same.

Empty interior of Fette Sau featuring industrial style bar and dining room.

Group Dining

Fette Sau is an all-American barbecue restaurant specializing in dry-rubbed meats sourced from small, local farms and smoked in-house. The drink list offers nine craft beers on tap and an extensive list of North American bourbon and whiskeys.

  • Non-Private accommodates up to 60 guests
  • Full Buyout accommodates up to 120 guests
  • Indoor and outdoor seating available
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