Fette Sau Calls It Quits

"When Brooklyn barbecue mainstay Fette Sau opened in a former auto garage in 2007, it drew immediate crowds: Customers in skinny jeans and thick-rimmed glasses lined up along Metropolitan Avenue for a chance to sit cheek-to-jowl on communal wooden benches and devour juicy pulled pork, sugary ribs, peppery pastrami, and slabs of fat-backed brisket cut to order with a rotating assortment of sides and high-caliber American whiskey."

"Owner Joe Carroll's dedication to serving heritage breeds of meat from small farms in a bare-bones industrial interior was, at the time, the highest form of sophistication, emphasizing authenticity over embellishment. "Everything about the place is telegraphing, This is the thing we care about, we're going to do it exceptionally well, and nothing else - not your comfort, not the way you like BBQ, not the way you'll smell leaving the place - matters," Kamer says."

Fette Sau opened in 2007 in a converted auto garage on Metropolitan Avenue and quickly attracted crowds of fashion-minded locals and food writers. The menu featured pulled pork, sugary ribs, peppery pastrami, and fat-backed brisket cut to order, accompanied by rotating sides and quality American whiskey. Prices were high by Texas standards, but neighbors and critics embraced the concept. The operation emphasized heritage-breed meats sourced from small farms and a bare-bones industrial interior that foregrounded authenticity over comfort. The restaurant joined a small group of New York spots offering Southern-style barbecue and grew from the owner's experience with a Puerto Rican-style pig roast.

Read at Grub Street