Joe Carroll opened the Fette Sau restaurant in 2007. The restaurant and bar focuses on local craft beer and small production American spirits. The menu is small and is focused on meat, which are breeds raised by small family farms and then served on butcher paper. The meat is ordered by weight which gives you the real butcher experience. The barbeque is one part Central Texas and one part New York Deli.
Fette Sau means Fat Pig, but in German is has a way more unflattering and mischievous meaning.
The restaurant is an old abandoned garage, Joe Carroll knew right away what kind of spot he wanted it to be: an amalgamation of the best bits of barbecue culture picked up over the years and a friendly, unpretentious place where meat was king.