Rising Star Restaurateur Joe Carroll of Fette Sau - Biography

Brooklyn, NY

March 2013

Born and raised in northern New Jersey, Joe Carroll didn’t grow up steeped in Southern barbecue culture. But Carroll’s sense of adventure and fun eventually lured him to the pit—staying up all night, drinking beer, and cooking for friends taught him how to transform smoke and meat into meltingly tender barbecue.

His love of food and beer officially stoked, Carroll burst onto the restaurant scene in 2003 with the opening of beer garden Spuyten Duyvil in Willliamsburg, Brooklyn. And in 2007 he launched barbecue joint Fette Sau across the street, luring in equal parts of hipsters and barbecue devotees. Established as a Brooklyn restaurateur to be reckoned with, he opened casual American eatery St. Anselm in 2010.

In late 2012, Carroll partnered with powerhouse Restaurateur Stephen Starr to open Fette Sau in Philadelphia’s Fishtown, and they plan on rolling out the concept in select cities around the country, giving far flung locales a wink of Brooklyn irony and taste of Southern soul. Carroll’s Fette Sau captures the zeitgeist of casual dining in America. German for “fat pig,” the concept worships barbecue and puts pork (and beef) on a smoky pedestal. In 2013, Carroll received the StarChefs.com Rising Star Concept Award.