Fette Sau Is Philadelphia’s Best Barbecue
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]