Next week, it's BBQ time in Fishtown.
Fette Sau - the toast of Williamsburg, Brooklyn - opens its Fishtown outpost at 1208 Frankford Ave. in Fishtown, next door to Frankford Hall, on Oct. 17.
Fette Sau proprietor Joe Carroll - who worked in the music industry, owned a beer bar and dabbled quite heavily in the recreational smoking of meat before he entered the restaurant/bar biz five years ago - is partnered with Stephen Starr on this one. The facade (left) is designed to look like a shotgun shack.
This concept is simple: BBQ sold by the pound and served from the counter on butcher paper, beers, brown liquors. Menu consists of Black Angus beef brisket, Duroc pork belly, boneless short ribs, Berkshire pulled pork, sausage, and St. Louis Ribs. Sides are burnt-end baked beans, broccoli salad, German potato salad, Guss' half-sour pickles, sauerkraut and McClure's potato chips. Desserts: Bacon brownies (yep - Heritage beef bacon folded into the batter), Key lime pie and chocolate chip cookies. meats are solod at $18 to $24 a pound; order as much as you need.
Doors open at 5 p.m. Wednesday, Oct. 17. Kitchen hours will be 5 to 11 p.m. weekdays, noon to 11 p.m. weekends. Bar will be open till 2 a.m.
Around the corner, smoke is pouring out of Robert "Bubba" Kolbasowski's handmade smoker at Bubba's Texas BBQ (19 W. Girard Ave.), a bar-eatery from a Texas-bred resident of the Jersey Pine Barrens. It's in soft-opening mode and is expected to go live Saturday, Oct. 13. Hours are 3:30 p.m. to midnight weekdays, 12:30 p.m. to 2 a.m. weekends.