Dinner Plans: Barbecue and Rye tonight at Fette Sau
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
PA-centric 'cue and booze tonight,
Whiskey and barbecue go together like, well, whiskey and barbecue go very, very well together. No one knows this better than Fette Sau (1209 Frankford Ave.), the Fishtown barbecue joint with one of the most stellar collections of brown spirits in town. Tonight the pit masters at Fette Sau are teaming up with Dad's Hat, a locally distilled rye out of Bristol for an evening of whiskey and barbecue. Fette chef Jason Goodman is going be be debuting nine new dishes for this family-style dinner, lots of which are coming with a Pennsylvania-centric lean like duck and kraut.
The dinner starts at 6 p.m. (book your seat at the table by calling 215-391-4888) and the $60 ticket includes nine courses, three cocktails and one neat pour of Dad's Hat plus plenty of whiskey talk with Dad's Hat co-founder John Cooper.
