Fette Sau

German for 'fat pig,' this 7,000-square-foot Fishtown warehouse does American barbecue the way it should be done: dry-rubbed meats smoked on-premises over red and white oak, sold by the pound at a counter where you're expected to look at the meat case and ask questions. The lineup covers brisket, pork ribs, pulled pork, organic Freebird chicken, and a Nicolosi hot Italian sausage that has no business being this good on a BBQ menu. The whiskey list is deeper than you'd expect, the space is deliberately no-frills, and the whole thing sits next door to Frankford Hall if you need to keep the night going.