Rising Star Restaurateur Joe Carroll of Fette Sau - Biography
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 melting-ly 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 hipsters and barbecue devotees. German for “fat pig,” the concept worships barbecue and puts pork (and beef) on a smoky pedestal. Established as a Brooklyn restaurateur to be reckoned with, he opened wood-fire-grill focused St. Anselm in 2010, receiving a star from Sam Sifton in The New York Times.
In late 2012, Carroll partnered with powerhouse Restaurateur Stephen Starr to open Fette Sau in Philadelphia’s Fishtown. And the dual city restaurant netted him a StarChefs Rising Star Concept Award in 2013. Since then, Carroll has opened Gotham Artisanal Provisions in Queens, become a partner in Williamsburg’s Michelin star Semilla, teamed up with Francesco Panella of Antica Pesa to do all the food and beverage for the McCarren Hotel, and published Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling.