tag:blogger.com,1999:blog-5545710134936070477.post6527725601342077625..comments2024-03-29T03:46:40.519-04:00Comments on Philly Phoodie: Fette SauUnknownnoreply@blogger.comBlogger17125tag:blogger.com,1999:blog-5545710134936070477.post-66778193695757546502013-01-03T17:08:56.580-05:002013-01-03T17:08:56.580-05:00If you don't like the prices, go some place el...If you don't like the prices, go some place else, and get lesser food. <br /><br />/Percy St for the same price is a terrible deal.<br /><br />//justifying rent cost is beyond me<br />///saying that you don't have to pay an employee to come in to cook the product is also beyond me<br />////ugh.Fat Head Carlnoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-16779996615125819572012-10-24T18:37:06.868-04:002012-10-24T18:37:06.868-04:00if it makes you guys feel any better about paying ...if it makes you guys feel any better about paying more for the food, in the brooklyn location getting a table can be a very stressful ordeal (i'm waiting in line, will a seat be available when i finally get my food and pay? etc.). but the philly location is "incredibly spacious" and honestly i doubt the website gets updated daily with market prices on the meat anyway.<br />just chill and enjoy some good bbq.boleroidhttps://www.blogger.com/profile/12708372961699391290noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-53917498741694465122012-10-24T11:23:41.994-04:002012-10-24T11:23:41.994-04:00"Hate"? Look, the post that points out t..."Hate"? Look, the post that points out that the prices are lower at the original location, if correct, says everything that needs to be said, given the cost of doing business in Philly vs. NY. It's good 'cue, I get it. But it's pricier than it needs to be - which may be true of Percy Street, though I suspect the rent on their location is much, much higher, which may account for some of it.Pedronoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-56038975635336403762012-10-24T10:33:12.579-04:002012-10-24T10:33:12.579-04:00heading over here on friday night. appreciate the ...heading over here on friday night. appreciate the photos, and the review, making me very hungry!Meatball Valentinehttps://www.blogger.com/profile/06038492651252974756noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-74369958149032042482012-10-24T10:32:43.137-04:002012-10-24T10:32:43.137-04:00doing BBQ right is absolutely labor intensive... I...doing BBQ right is absolutely labor intensive... I can't exactly speak for a restaurant style electronically controlled pit (which I imagine makes things a little easier), but the difference in quality comes from actually paying attention to what you're doing. Its not exactly prep+time+heat=BBQ, or everybody would be doing it well... and they just aren't.Scott from Mermaidhttps://www.blogger.com/profile/13459416151770901229noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-72580056308441321902012-10-24T09:30:34.721-04:002012-10-24T09:30:34.721-04:00If you check the most comparable BBQ spot in Phill...If you check the most comparable BBQ spot in Philly, Percy Street, you will see the prices are nearly identical per pound. Haters gonna hate. . . Philly Phoodiehttps://www.blogger.com/profile/15217890026990195291noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-69742021663435916222012-10-24T08:39:04.581-04:002012-10-24T08:39:04.581-04:00Fette Sau is amazing and as for price, you get wha...Fette Sau is amazing and as for price, you get what you pay for. And yes, they procure only the highest quality meat from vendors across the US, make their own sausages, sides and beer, and smoke thier owon meats.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-80846833725417962112012-10-24T08:13:29.648-04:002012-10-24T08:13:29.648-04:00If you check out the original Brooklyn restaurant&...If you check out the original Brooklyn restaurant's website, you'll see the prices are lower there.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-30971524072868160202012-10-23T14:54:40.313-04:002012-10-23T14:54:40.313-04:00Nice review! I look forward to trying their Q. I h...Nice review! I look forward to trying their Q. I have been a competitive BBQer for many years and I can tell ya... it is labor intensive! But these prices are a bit steep. Hope the quality of food over shadows the $$$. Nice pics too.<br /><br />Cheers!<br />www.BlindPigBBQ.net<br /><br /><br /><br /><br /><br /> Tomhttps://www.blogger.com/profile/07126523386060825042noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-75575690074080509152012-10-23T14:48:24.741-04:002012-10-23T14:48:24.741-04:00Is scarcity the thing where something is rare beca...Is scarcity the thing where something is rare because it takes a trillion hours to make it. Could good barbecue exhibit such "scarcity"? Seems perhaps this argument should be forwarded to Starr; maybe they charge so much because no one has explained to them how their prices are based on improper use of basic economic theory...<br /><br />Credit to the author who pointed out that people was gonna hate because it was Starr. Some kind of hatred to make you post multiple times even though it's that predictable.Joneshttps://www.blogger.com/profile/16408233603616758069noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-90704015177628542842012-10-23T14:18:37.163-04:002012-10-23T14:18:37.163-04:00Diamonds are expensive as a result of scarcity (we...Diamonds are expensive as a result of scarcity (well, that and, you know, *shiny*). That a foodstuff takes time to prepare only impacts cost if a) that limits supply, or b) preparation incurs labor or another non-fixed cost. Of course, perceived value doesn't have much to do with any of that - it's largely subjective, since most patrons have only the vaguest notion of restaurant economics.<br /><br />Fette Sau's prices strike me as high compared to other high quality barbeque elsewhere. But that's Starr for you - usually pretty good, always a bit overpriced.Pedronoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-44613109053428817562012-10-23T13:45:20.551-04:002012-10-23T13:45:20.551-04:00I fail to see the lack of correlation between time...I fail to see the lack of correlation between time and price. Are diamonds not time intensive? All it takes is some carbon and a hole in the ground (loose interpretation). As a BBQ veteran, I would have to agree with anonymous. I think all things considered, its worth the money. I haven't had one friend tell me otherwise (yet). Philly Phoodiehttps://www.blogger.com/profile/15217890026990195291noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-56891904252388935212012-10-23T13:16:14.690-04:002012-10-23T13:16:14.690-04:00I'm not saying there is no labor, but as far a...I'm not saying there is no labor, but as far as intensity goes, that doesn't really sound as if it holds a patch on a standard restaurant kitchen. Beginning and end are standard prep, rest of it is what I have trouble judging - are you saying a highly skilled professional stands by the pit for the duration, either actively engaged in the process or poised to do so in a tenterhooked agony of intent? Because, if not, then I still feel the prices are out of line.Pedronoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-40137897204545312412012-10-23T13:05:12.295-04:002012-10-23T13:05:12.295-04:00Procuring the meat, making a rub, seasoning meat, ...Procuring the meat, making a rub, seasoning meat, resting it, stoking the fire, and achieving and then retaining the proper smoking temperature for an extended period of time (appx. 16hrs for pulled pork, 20hrs for brisket) after which you must again let it rest, and then pull or slice it. Ask anyone who has made real BBQ and they will laugh when asked if its labor intensive. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-73084556082660305962012-10-23T12:56:34.892-04:002012-10-23T12:56:34.892-04:00Not an expert, but isn't most barbeque a *time...Not an expert, but isn't most barbeque a *time*- but not labor-intensive proposition?<br /><br />Because those prices do strike me as excessive.Pedronoreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-86437298002428637102012-10-19T13:42:28.474-04:002012-10-19T13:42:28.474-04:00Loved the review! Didn't realize it was by th...Loved the review! Didn't realize it was by the pound/counter ordering. Ribs, pickles, baked beans-- noted.A and Jhttps://www.blogger.com/profile/01704057714628496794noreply@blogger.comtag:blogger.com,1999:blog-5545710134936070477.post-26889154809323144452012-10-18T23:15:10.324-04:002012-10-18T23:15:10.324-04:00Wow, that all looks awesome. I agree 100% that peo...Wow, that all looks awesome. I agree 100% that people need to think of the time and care that goes into quality BBQ when looking at the prices. The processes involved are as-if not more-intensive and time-consuming than those employed in a fancy restaurant. Add to that the price of real estate, liquor license, etc. and it begins to look more like a good deal.Shermhttps://www.blogger.com/profile/10855173813012594821noreply@blogger.com