German for “fat 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.

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