• What It Takes to Build a Brooklyn Restaurant Empire

    3 days ago - By Eater

    Joe Carroll, the restaurateur behind St. Anselm and Fette Sau, is taking his hit restaurants outside of the borough Joe Carroll knows how to make a hit Brooklyn restaurant. In 2003, he launched his Williamsburg, Brooklyn, empire with craft beer bar Spuyten Duyvil. The neighborhood had yet to fill with restaurants and millennial-friendly residents, and Carroll was making a career change from music to the bar business. Although a scene was beginning to take shape, few bars were prioritizing craft beers. “It was the days of $2 cans of PBR ruling every place around here, so to open up a beer...
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