Mills Avenue is exploding with tasty new restaurants, and Pig Floyd’s Urban Barbakoa is no exception to this growing group of culinary creativity. Still less than a year old, Pig Floyd’s has set out to integrate cultural influences with traditional fire, smoke and pit methods in an effort to craft vibrant, delicious fare.
“When I started looking for locations, we were going to build a regular smokehouse and elevate it or do something different,” Thomas Ward, Pig Floyd’s founder and owner said. “But we decided to make the transition from smokehouse to urban barbakoa three months before we opened. We decided to do something international with a mashup of flavors, and that’s how the menu started progressing.”
For more on Pig Floyd’s and our interview with the founder, head to Orlando My Way!
