Fette Sau is hosting a special dinner with pairings from High West Distillery on Tuesday, April 1st. Chef Jason Goodman is preparing a menu of all new items for the dinner. The highlight of which will be a whole suckling pig served with whiskey jus and braised with swiss chard. High West Distillery’s Troy Karnes will be on hand to walk guests through the whiskey pairings.
The dinner is $65 per person, not including tax or gratuity. Reservations can be made by calling Fette Sau at 215-391-4888.
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Get Fette Sau brisket for your Super Bowl Party.
It’s a six-pack of ways to amp up your Super Bowl party with special takeout offers from Philadelphia restaurants.
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Fette Sau is offering smoked holiday hams for pickup at the Fishtown barbecue restaurant.
Take the stress out of preparing a holiday meal or be the hero that shows up with professionally smoked ham.
The hams are brined in Cheerwine and smoked in house.
You’ve got until Monday to order. A half-ham which serves 6-10 is $65. A whole ham is $125 and serves 10 to 16.
Fette Sau [Foobooz]
Image via Curbed Philly
Yesterday Curbed Philly had an item breaking down and explicating New York imports that have made it here and those that haven’t. Sandy Smith touched on this in a column for PhillyMag.com about the Brooklyn Flea’s departure, which he attributes, in part, to its NYC branding. Those transplants that haven’t flaunted their New York-ness do better, Smith said.
Here’s what Curbed’s Tishon Woolcock had to say:
Brooklyn Flea/FAIL: “Has anyone mentioned the fact that Philly already has great flea markets and thrift shops?”
3rd Ward/FAIL: “Reportedly, mismanagement – more than a move to Philly – was responsible for 3rd Ward’s undoing”
Shake Shack/SUCCESS: “Philly has little beef with the chain’s arrival”
Barcade/SUCCESS: “The friendly staff, inviting decor, plus games and craft beer make Barcade an excellent addition to the city’s bar scene.”
Fette Sau/SUCCESS: “A year in, the brisket is still selling by the pound.”
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Fette Sau – Prior to opening.
Fette Sau is celebrating its first year in business. Today will feature live bluegrass from Keystone Mountain Boys & Girls plus food and drink specials.
Specials will include:
- $7 Old Fashions and Manhattans made with Fette Sau’s Four Roses bourbon
- Half off all draft beers (5-7pm), and $3 Narragansett Lagers all night
- Food specials on the barbecue
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The Lutheran Settlement House is hosting a beef and beer fundraiser this evening for its Senior Center Exercise Program. The food, drinks and music runs from 7 p.m. to 11 p.m. at 1340 Frankford Avenue and costs 30 at the door. Food will include burnt ends from Fette Sau and roast beef and vegan options from Johnny Brenda’s. Beer is provided by Yards Brewing.
Beef & Beer Social [Facebook]
The Washingtonian has run some renderings of Stephen Starr’s Le Diplomate in Washington DC. If you’ve been to Parc, it will look familiar. In the post, Stephen Starr also drops that he’s considering bringing Buddakan or maybe even Fette Sau to Washington.
Get a Sneak Peek at Stephen Starr’s Le Diplomate (Pictures) [Washingtonian]
Okay, so not really. Really, it was just a one-line mention in a much larger story about the new (?) prevalence of wood-fired BBQ on the East Coast and beyond–about joints, shacks and honest-to-Jesus restaurants that are using wood only (no gas) for smoking their ‘cue in the most authentic way possible.
But what was interesting was that it was a one-line mention for Bubba’s Texas BBQ, which had the misfortune of opening right around the same time as (and just around the corner from) Joe Carrol‘s Philly outpost of his Brooklyn-based barbecue operation, Fette Sau.
Philly went nuts over Fette Sau, and with good reason. But all of this love for Carrol’s ‘cue rather overshadowed the work being done by Robert “Bubba” Kolbasowski and his team at Bubba’s. And by “rather overshadowed” I mean completely and totally fucking overshadowed–which is a shame because Bubba’s does some damn fine Texas-style barbecue in their own right and rarely seems to get noticed for doing so.
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Trey Popp falls for Joe Carroll’s Fette Sau. Anointing the Brooklyn transplant as the best thing that’s happened to Philadelphia’s barbecue scene.
The first beef short rib I had here looked like it had just finished cooking. Biting through its layers of fat and meat, seasoned (but not overshadowed) by smoke, was like sinking into a down pillow on a feather bed in a backwoods hunting shack. The texture defied speech.
The one I got a week later? It could’ve ranked as the best barbecued short rib I’d ever had, but that first one still might be the best short rib, period. Expect something similar with the pork belly and flank steak—though neither of those was quite as show-stopping for me.
Three Stars – Excellent
Fette Sau Reviewed [Philadelphia magazine]
Fette Sau [Official Site]
Stephen Starr is an ideas man. Thing is, sometimes they’re other people’s ideas.
That’s been the rap on Philly’s foremost restaurateur for longer than is probably fair. You’ve heard the restaurant know-it-alls: Parc is a rip-off of Manhattan’s Balthazar. The Dandelion is just a supersized Pub & Kitchen.
Lately, though, there’s been more truth to this litany. Talula’s Garden was a straightforward extension of Aimee Olexy’s Kennett Square-bred brand. Later this year, Starr will be former Momofuku lieutenant Peter Serpico’s emissary on South Street. And in between, we have Fette Sau, an enlarged carbon copy of Joe Carroll’s popular Brooklyn barbecue shack.
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