In the early spring of 2007, Joe Carroll opened Fette Sau, a barbeque restaurant with a bar focused on local craft beer and small production American spirits. The menu is simple and focused on the meats, all of which are heritage breeds raised naturally by small family farms and contain no antibiotics or hormones. The barbeque is one part Central Texas and one part New York Deli. The meat is ordered by weight and served on butcher paper. All the traditional barbeque cuts are served along with plenty of not-so-traditional things like beef tongue pastrami, pork belly, and veal heart.