Joe Carroll's beloved haute Brooklyn barbecue restaurant Fette Sau has a new, nearly identical twin in Philadelphia thanks to serial restaurateur Stephen Starr and his affinity for fostering talent. Carroll did most of the build-out himself, ensuring that the new restaurant has the same urban-rustic aesthetic as the Williamsburg, Brooklyn, original, but with the generous addition of expanded seating.
In keeping with the restaurant's ethos, the draw here is pedigreed meats cooked low and slow and utilizing an amalgam of styles (though the menu favors dry rubs as opposed to heavily sauced "wet" barbecue) while employing a local bent. To wit: the Brooklyn flagship has specials like pastrami and tongue, and in Philly you'll find an ode to that classic Fishtown delicacy, the roast pork and broccoli rabe sandwich (in this case, taking the form of a sausage pumped full of greens and pecorino cheese). Animals even make their way into the dessert menu thanks to bacon brownies.
Thankfully, there are plenty of brown spirits and local craft beer to help conquer the hearty fare.