There’s a lot to like about Pig Floyd’s, the self described Urban Barbakoa, beginning with the whimsical name. I also like what they’ve done to the place. The tiny freestanding building at 1326 N. Mills Ave. has never looked better.
And I liked most of the food I sampled, though I have to tell you that I have no idea what the speciality is here.
It was only the ribs that truly disappointed. The half slab, served on a pig-shaped cutting board, I had on my first visit had a heavily charred crust, which is not necessarily a bad thing when we’re talking about barbecue. But beneath the char the meat had turned nearly to mush.